Few desserts capture the essence of the tropics quite like Pineapple Coconut Cake. With its moist texture, rich coconut flavor, and bursts of juicy pineapple, this cake is perfect for summer gatherings, birthdays, or any occasion that calls for a taste of paradise.
Why You’ll Love This Pineapple Coconut Cake
- Tropical flavors – A delightful mix of sweet pineapple and toasty coconut.
- Moist and soft texture – Thanks to pineapple juice and buttermilk.
- Versatile recipe – Make it as a layered cake, sheet cake, or cupcakes.
- Easy to customize – Works with gluten-free and vegan adaptations.
For another creamy, dreamy dessert, check out these Almond Coconut Bars—a great snack for coconut lovers.
Table of Contents
Ingredients & Their Roles
A great Pineapple Coconut Cake starts with the right ingredients:
1. Pineapple
- 1 cup crushed pineapple, drained (fresh or canned)
- Enhances moisture and natural sweetness
- If using fresh pineapple, drain excess liquid to prevent a soggy cake
2. Coconut
- 1 cup shredded coconut for texture
- ½ cup coconut milk for rich flavor
- ½ cup toasted coconut as a garnish for a crunchy finish
3. Flour & Sweeteners
- 2 ½ cups all-purpose flour for a fluffy texture
- 1 cup granulated sugar
- ½ cup brown sugar for balanced sweetness
4. Moisture Boosters
- ½ cup unsalted butter, softened
- 3 large eggs for structure
- ½ cup buttermilk or yogurt to keep the cake ultra-moist
- 1 teaspoon vanilla extract
5. Leavening Agents & Salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon coconut extract
Step-by-Step Pineapple Coconut Cake Recipe
Preparing the Batter
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a mixing bowl, sift together flour, baking powder, baking soda, and salt to ensure even distribution.
- In another bowl, beat butter, granulated sugar, and brown sugar until the mixture is creamy and fluffy.
- Add eggs one at a time, blending after each addition until fully incorporated.
- Stir in vanilla extract, crushed pineapple, and coconut milk.
Mixing & Baking
- Slowly add the dry ingredients to the wet ingredients, stirring gently until combined.
- Fold in shredded coconut, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 32-37 minutes, checking for doneness by inserting a toothpick in the center—if it comes out with only a few crumbs, the cake is ready.
- Let cakes cool completely before frosting.
Making the Frosting
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and continue mixing until creamy.
- Stir in coconut extract for extra flavor.
Assembling the Cake
- Spread frosting evenly between cake layers and over the top.
- Sprinkle with toasted coconut for added texture and flavor.
Creative Variations
- Gluten-Free Option – Substitute almond flour or coconut flour.
- Vegan Adaptation – Use coconut oil, flax eggs, and coconut whipped cream.
- Pineapple Coconut Upside-Down Cake – Arrange pineapple slices and brown sugar at the bottom of the pan before baking.
Expert Baking Tips
- Avoid a dense cake – Stir the batter gently and stop mixing as soon as the ingredients are combined.
- Prevent a soggy cake – Drain the pineapple thoroughly before adding it to the batter.
- Adjust sweetness – Use less sugar if using sweetened coconut.
Serving Suggestions
Pair this Pineapple Coconut Cake with:
- A tropical fruit salad featuring mango, papaya, and kiwi.
- Chilled coconut milk or pineapple juice for a refreshing beverage.
- A dollop of whipped cream for a lighter topping alternative.
FAQs
1. What’s the best pineapple type for this cake?
You can use either fresh or canned pineapple, but if using fresh, ensure it’s finely chopped and drained well to prevent excess moisture in the cake.
2. How do I keep my cake from drying out?
To maintain freshness, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature or in the refrigerator.
3. Can I make this cake ahead of time?
Yes! Bake the cake layers up to two days in advance and store them in the fridge before assembling and frosting.
4. How long does Pineapple Coconut Cake last?
- At room temperature: 1-2 days when covered properly.
- In the fridge: Up to 5 days.
- In the freezer: Up to 3 months, wrapped securely in plastic wrap.
Final Thoughts
This Pineapple Coconut Cake is the perfect balance of sweet, tropical flavors with a rich, moist texture. Whether you make it classic, gluten-free, or vegan, it’s guaranteed to impress.
For more tropical treats, you might also love these No-Bake Éclair Cake recipes—easy and perfect for any occasion.
Ready to bake? Gather your ingredients and enjoy every bite of this heavenly tropical dessert.