Pineapple Paradise Cake with Coconut Cream Frosting
Transport your taste buds to a tropical getaway with this Pineapple Paradise Cake with Coconut Cream Frosting—a dessert that’s as stunning as it is delicious! This two-layer cake is bursting with the sunny sweetness of crushed pineapple and the rich nuttiness of shredded coconut, creating a moist and flavorful crumb. The crowning glory is a decadent coconut cream cheese frosting, whipped to perfection with silky heavy cream and a hint of coconut extract, complementing the tropical flavors beautifully. Topped with optional toasted coconut for a delightful crunch, this showstopping cake is the perfect centerpiece for any celebration. Easy to prepare in under an hour and yielding 12 delightful servings, this recipe is a must-try for lovers of tropical desserts and pineapple cakes alike. Perfect for summer gatherings, birthdays, or simply a sweet indulgence, this Pineapple Paradise Cake guarantees a slice of island bliss in every bite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.75 cups unsalted butter, softened
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups crushed pineapple, drained (reserve juice)
- 0.5 cups pineapple juice
- 1 cup sweetened shredded coconut
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoons coconut extract
- 3 tablespoons heavy cream
- 0.5 cups toasted coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with pineapple juice in 3 additions, starting and ending with the dry ingredients. Mix just until combined.
Fold in the crushed pineapple and shredded coconut until evenly distributed.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.
To prepare the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Stir in the coconut extract and heavy cream. Beat the frosting until light and fluffy, about 2 minutes.
Once the cakes are completely cooled, place one cake layer on a serving plate and spread a generous layer of frosting on top.
Place the second layer on top and frost the top and sides of the cake evenly.
Garnish with toasted coconut, if using, and refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.
Slice and serve your Pineapple Paradise Cake with Coconut Cream Frosting. Enjoy!
Nutrition Facts
Calories |
8435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.7 g | 580% | |
| Saturated Fat | 302.1 g | 1510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 3957 mg | 172% | |
| Total Carbohydrate | 1056.2 g | 384% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 767.6 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 531 mg | 41% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1856 mg | 39% | |
*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.
