Description
Moist, tropical, and irresistibly sweet, this Pineapple Coconut Cake is filled with juicy pineapple, chewy coconut, and topped with creamy frosting and toasted coconut flakes—a true slice of paradise.
Ingredients
- All-Purpose Flour: 2 1/4 cups
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted Butter: 1/2 cup, softened
- Granulated Sugar: 1 1/2 cups
- Eggs: 3 large
- Vanilla Extract: 2 teaspoons
- Crushed Pineapple: 1 (20-ounce) can, drained
- Shredded Sweetened Coconut: 1 1/2 cups
- Whole Milk: 1/2 cup
- Cream Cheese: 8 ounces, softened (for frosting)
- Powdered Sugar: 3 cups (for frosting)
- Coconut Extract (optional): 1/2 teaspoon
- Toasted Coconut Flakes: 1 cup (for garnish)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
- Combine Ingredients: In a bowl, whisk flour, baking powder, and salt. In another large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Prepare Your Cooking Vessel: Gradually mix in dry ingredients, alternating with milk, until combined.
- Assemble the Dish: Fold in drained pineapple and shredded coconut until evenly distributed.
- Cook to Perfection: Pour batter into prepared pan(s) and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Finishing Touches: Let cake cool completely. Beat cream cheese, powdered sugar, and coconut extract until smooth. Frost cake and sprinkle with toasted coconut flakes.
- Serve and Enjoy: Slice and enjoy this tropical dessert chilled or at room temperature.
Notes
- Drain pineapple well, but keep some juice for moisture.
- Toast coconut flakes for extra flavor and crunch.
- Chill the cake before slicing for clean cuts.