Coconut Pineapple Cake
Indulge in the tropical delight of this Coconut Pineapple Cake, a luscious combination of moist layers infused with crushed pineapple, creamy coconut milk, and sweetened shredded coconut, topped with a vibrant pineapple glaze and a sprinkle of golden toasted coconut flakes. Perfectly balanced between rich and refreshing, this eye-catching dessert is ideal for summer gatherings, birthdays, or any occasion that calls for a slice of paradise. Easy to prepare and packed with fresh, tropical flavors, this cake brings the sunny taste of the islands right to your table. Whether served as a centerpiece for celebrations or a casual treat, this Coconut Pineapple Cake is sure to impress.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.25 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.75 cups Granulated sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Canned crushed pineapple, drained
- 0.5 cups Coconut milk
- 1 cup Sweetened shredded coconut
- 1.5 cups Powdered sugar
- 2 tablespoons Pineapple juice (reserved from canned pineapple)
- 0.5 cups Coconut flakes, toasted (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the crushed pineapple and sweetened shredded coconut using a spatula.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if needed.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to wire racks to cool completely.
While the cakes are cooling, prepare the pineapple glaze by whisking together the powdered sugar and reserved pineapple juice in a small bowl until smooth. Add an extra teaspoon of pineapple juice if the glaze is too thick.
Once the cakes are completely cool, place one layer on a serving plate and drizzle a portion of the pineapple glaze over the top.
Place the second layer on top and drizzle the remaining glaze over the entire cake. Allow it to drizzle over the sides for a rustic look.
Sprinkle the toasted coconut flakes over the top of the cake as a garnish.
Slice and serve your Coconut Pineapple Cake. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 50.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
