Delicious Pineapple Coconut Cake Recipe for Every Occasion

If you’re craving a tropical escape in every bite, this pineapple coconut cake is your perfect sweet getaway. Bursting with juicy pineapple, rich coconut, and a moist, fluffy crumb, this irresistible dessert brings island vibes straight to your kitchen. Ready to discover your new favorite cake? Let’s dive in!

Description

Celebrate the flavors of the tropics with every heavenly bite of this pineapple coconut cake. Moist, fluffy, and deeply aromatic, this cake is like a warm breeze on a beachside patio. The tender crumb, soaked with the natural sweetness of crushed pineapple, is perfectly balanced by the luscious richness of shredded coconut. Each forkful is soft and nostalgic, reminding you of summer picnics, family gatherings, and the joy of sun-drenched moments.

Baked to golden perfection and topped with a dreamy coconut cream cheese frosting, this cake is as beautiful as it is indulgent. The sweet pineapple rings through like a tropical melody, harmonizing with the mellow nuttiness of coconut. Whether you’re baking for a holiday party or simply treating yourself to a slice of sunshine, this cake brings joy that lingers long after the last crumb is gone.

Why You’ll Love This Recipe

This pineapple coconut cake is both delightfully simple to make and impressively delicious. The recipe uses easy-to-find ingredients and can be prepared without any fancy equipment, making it perfect for home bakers of all skill levels. Better yet, it works beautifully as either a layered cake for special occasions or a sheet cake for quick family treats.

Not only is it crowd-pleasingly delicious, but the moist texture ensures it stays fresh for days. You can make it ahead of time, freeze it for later, or customize it with your favorite tropical garnishes. This recipe offers a perfect marriage of flavor and convenience.

Serving and Storage Tips

Serve slices chilled or at room temperature for the best texture. Garnish with extra coconut or pineapple slices for a decorative touch. If making ahead, the cake can be stored in the refrigerator for up to 5 days. Simply cover tightly with plastic wrap or store in an airtight container.

For freezing, wrap individual slices or the whole cake without frosting in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before frosting and serving. You can also prepare the cake layers a day ahead and frost them right before serving.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 half teaspoon salt
• 1 cup granulated sugar
• 1 half cup brown sugar
• 2 large eggs
• 1 half cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple with its juice
• 1 cup shredded sweetened coconut
• 1 half cup sour cream

For the Frosting

• 8 ounces cream cheese softened
• 1 half cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut for garnish

Equipment

• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• 9×13 inch baking pan or two 9-inch round cake pans
• Parchment paper if using round pans
• Cooling rack
• Offset spatula or knife for frosting

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease and flour your baking pan or line with parchment paper if using round pans.
2. Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and creamy. Tip: mixing your sugars well helps the cake stay moist and light.
4. Step 4: Add in the vegetable oil and vanilla extract. Give it another whisk until everything looks glossy and smooth.
5. Step 5: Stir in the crushed pineapple with all its lovely juice, along with the sour cream. This is where the moistness really comes in.
6. Step 6: Slowly incorporate the dry ingredients. Stir gently just until everything looks united. Overmixing here can make the cake tough.
7. Step 7: Fold in the shredded coconut. It will feel a little thick but that’s exactly what we want.
8. Step 8: Pour the batter into the prepared pan and level the top with a spatula. It will smell amazing already.
9. Step 9: Bake for 30 to 35 minutes. Your kitchen will smell like a tropical vacation. When a toothpick comes out clean, it’s done.
10. Step 10: Cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool completely before frosting.
11. Step 11: While cooling, make the frosting. Beat together softened cream cheese and butter until completely smooth.
12. Step 12: Add the powdered sugar a cup at a time while mixing slowly. Finish with vanilla extract. Beat until fluffy and luscious.
13. Step 13: When the cake is fully cooled, frost generously and top with extra shredded coconut. For a party vibe, toasted coconut makes it pop.

Nutrition per serving

Recipe Notes

For extra flavor, toast the shredded coconut before sprinkling on top. You can swap sour cream for Greek yogurt if that is what you have on hand. For a festive twist, fold in some chopped macadamia nuts or a splash of coconut rum to the batter.

FAQ

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Pineapple Coconut Cake

Celebrate the flavors of the tropics with every heavenly bite of this pineapple coconut cake. Moist, fluffy, and deeply aromatic, this cake is soaked with the natural sweetness of pineapple and the richness of coconut, topped with dreamy coconut cream cheese frosting. Perfect for all occasions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 servings

Calories 480 kcal

Ingredients

  

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• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple with its juice
• 1 cup shredded sweetened coconut
• 1/2 cup sour cream
• 8 ounces cream cheese softened
• 1/2 cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract for frosting
• 1 cup shredded sweetened coconut for garnish

Instructions

 

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan or line two 9-inch round pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat eggs, granulated sugar, and brown sugar until light and creamy. Add vegetable oil and vanilla extract; mix well.
• Stir in crushed pineapple with juice and sour cream until fully combined.
• Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
• Gently fold in shredded sweetened coconut.
• Pour batter into the prepared pan(s) and spread evenly.
• Bake for 30-35 minutes (25-30 minutes for round layers), or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• While the cake cools, prepare frosting: Beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and beat until incorporated. Add vanilla extract and blend until creamy.
• When cake is fully cool, frost generously with the coconut cream cheese frosting. Sprinkle with shredded sweetened coconut as garnish.

Nutrition

Calories: 480kcalCarbohydrates: 58gProtein: 4gFat: 24gSodium: 310mgFiber: 2gSugar: 41g

Keyword tropical, pineapple cake, coconut cake, summer dessert, coconut frosting

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