Coconut Pineapple Cake with Cream Cheese Frosting
Transport your taste buds to a tropical paradise with this Coconut Pineapple Cake with Cream Cheese Frosting! Bursting with the vibrant flavors of sweet shredded coconut and juicy crushed pineapple, this luscious dessert is a celebration of island-inspired ingredients. Moist and tender cake layers are balanced with the creamy richness of a silky cream cheese frosting, enhanced by a hint of coconut extract for extra depth. Finished with a sprinkle of toasted coconut for a golden crunch, this stunning cake is as beautiful as it is delicious. Perfect for celebrations or indulgent gatherings, this easy-to-follow recipe comes together in just over an hour, making it an irresistible centerpiece for any dessert table. Indulge in a slice of tropical heaven with this decadent and crowd-pleasing treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1.75 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Coconut milk
- 1 cup Crushed pineapple, drained
- 1 cup Shredded sweetened coconut
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoon Coconut extract
- 0.5 cup Shredded toasted coconut (optional 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, beat the unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and the coconut milk to the wet batter, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the crushed pineapple and shredded coconut using a spatula.
Divide the batter evenly between the two prepared cake pans and smooth the tops with the spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and fluffy, about 2-3 minutes.
Gradually sift in the powdered sugar while mixing on low speed. Once incorporated, increase the speed and beat until smooth and creamy.
Mix in the coconut extract and beat for an additional 30 seconds.
Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
If desired, garnish the sides and top of the cake with toasted shredded coconut for an extra tropical touch.
Refrigerate the cake for at least 30 minutes to let the frosting set before slicing and serving. Enjoy!
Nutrition Facts
Calories |
8902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 433.7 g | 556% | |
| Saturated Fat | 293.7 g | 1468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1501 mg | 500% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 1221.9 g | 444% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 895.7 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 531 mg | 41% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2241 mg | 48% | |
*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.
