Pineapple Coconut Cake Recipe

Tropical and moist, this Pineapple Coconut Cake combines sweet pineapple, creamy coconut, and a light, fluffy cake base for a dessert that feels like a mini vacation in every bite. Perfect for summer parties, afternoon tea, or simply satisfying your sweet tooth, this cake is both eye-catching and incredibly flavorful. Layers of pineapple and coconut give a luscious texture, while a subtle hint of vanilla elevates the overall taste, making it a favorite for family gatherings or celebrations.

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 8 slices

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple, drained
  • 1 cup coconut milk
  • 1 cup shredded coconut (sweetened or unsweetened)

Instructions

  1. Preheat oven to 175°C (350°F). Grease and flour a 9-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
  4. Mix in pineapple and coconut milk until combined. Gradually fold in the dry ingredients, followed by shredded coconut.
  5. Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow to cool completely before slicing. Optional: frost with cream cheese frosting or sprinkle extra shredded coconut on top for decoration.

Tips, Variations & Storage

  • Use fresh pineapple for a more vibrant flavor.
  • Swap coconut milk with almond milk for a nutty twist.
  • Add a tablespoon of rum or pineapple juice to the batter for extra tropical flavor.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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