Tropical Pineapple Coconut Cake: A Dreamy Dessert for Every Occasion
Indulge in the tropical flavors of this moist pineapple coconut cake, a perfect blend of sweetness and creaminess for any celebration. Whether you’re hosting a special event or simply treating yourself, this cake will transport you to a tropical paradise with each bite.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- 1 cup crushed pineapple, drained
- 1 cup coconut milk
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
For the Toppings:
- 1 cup shredded sweetened coconut, toasted
- Pineapple slices or chunks (optional)
- Maraschino cherries (optional)
Instructions
Step 1: Make the Cake
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, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts. Gradually add the dry ingredients alternately with the coconut milk, starting and ending with the dry mixture. Gently fold in the crushed pineapple.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Frosting
In a large bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat on low speed until combined. Stir in coconut milk and extracts until the frosting reaches a smooth, spreadable consistency.
Step 3: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting over it. Top with the second cake layer and frost the top and sides. Press toasted coconut onto the sides and decorate the top with pineapple chunks and maraschino cherries, if desired.
Tips for Storing Your Cake
- Unfrosted cake: Store at room temperature for up to two days in an airtight container.
- Frosted cake: Keep in the refrigerator for 4-5 days. Allow it to sit at room temperature for 30 minutes before serving for the best flavor.
- For long-term storage, freeze unfrosted cake layers for up to three months. For frosted cakes, freeze the entire cake or slices after the frosting hardens.
This tropical treat offers a perfect combination of texture and flavor that will leave everyone asking for seconds! Enjoy the island-inspired goodness!