Pineapple Coconut Cake Recipe

Whether you are celebrating a special event or simply craving something indulgent, this Pineapple Coconut Cake delivers a dreamy taste of paradise. Moist layers of coconut-infused cake, crushed pineapple, and rich cream cheese frosting make this a standout dessert.

Why You Will Love This Cake

• Moist and tender cake with tropical flavors
• Perfect balance of coconut, pineapple, and vanilla
• Rich, creamy frosting that pairs beautifully
• Gorgeous presentation with toasted coconut and cherries

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour – provides structure
• 2 teaspoons baking powder – helps the cake rise
• 1/2 teaspoon baking soda – adds tenderness
• 1/2 teaspoon salt – enhances flavor
• 1/2 cup unsalted butter, softened – adds richness
• 1/2 cup vegetable oil – keeps the cake moist
• 1 3/4 cups granulated sugar – sweetens and softens texture
• 4 large eggs – binds ingredients and adds structure
• 1 teaspoon vanilla extract – enhances overall flavor
• 1/2 teaspoon coconut extract (optional) – boosts coconut flavor
• 1 cup crushed pineapple, drained – adds tropical sweetness
• 1 cup coconut milk – provides extra moisture and richness

For the Frosting

• 8 oz cream cheese, softened – creates a creamy, tangy base
• 1/2 cup unsalted butter, softened – adds richness and smooth texture
• 4 cups powdered sugar – sweetens and thickens the frosting
• 1/4 cup coconut milk – adds flavor and smooth consistency
• 1 teaspoon vanilla extract – enhances the flavor
• 1/2 teaspoon coconut extract (optional) – for more coconut taste

For the Toppings

• 1 cup shredded sweetened coconut, toasted – adds crunch and coconut flavor
• Pineapple slices or chunks (optional) – for decoration
• Maraschino cherries (optional) – adds a pop of color

Instructions

Step 1: Make the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
5. Gradually add the dry ingredients alternately with the coconut milk, beginning and ending with the dry ingredients.
6. Gently fold in the crushed pineapple.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the Frosting

1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, mixing on low speed to avoid a mess.
3. Pour in the coconut milk, vanilla extract, and coconut extract (if using), and beat until fluffy and well combined.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
2. Place the second cake layer on top and spread the remaining frosting evenly over the top and sides.
3. Sprinkle toasted coconut over the top and sides for a beautiful finish.
4. Garnish with pineapple slices and maraschino cherries if desired.
5. Chill the cake for at least 30 minutes before slicing to help the frosting set.

Serving Suggestions

• Enjoy with a scoop of vanilla ice cream for extra indulgence.
• Pair with a cup of coconut-flavored coffee or a tropical smoothie.
• Decorate with edible flowers for an elegant touch.

Final Thoughts

This Pineapple Coconut Cake is a tropical dream with its moist layers, luscious frosting, and delightful coconut crunch. Whether for a birthday, holiday, or casual treat, this cake is guaranteed to impress. Try it today and bring a taste of paradise to your table.