Description
Moist and flavorful Pineapple Coconut Cake topped with a luscious coconut cream cheese frosting. Packed with tropical flavors, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, undrained
- 1 cup shredded coconut, sweetened or unsweetened
- 1/2 cup buttermilk
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut, sweetened or unsweetened, plus more for garnish
- 2–4 tablespoons milk or cream, to adjust consistency
- 1/4 cup pineapple juice (from the crushed pineapple can)
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in crushed pineapple (undrained) and shredded coconut.
- Pour batter into prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a large bowl, beat together softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition. Then, stir in the vanilla extract.
- Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Gently fold in the shredded coconut.
- Once the cake is completely cool, spread the coconut cream cheese frosting evenly over the top.
- Sprinkle additional shredded coconut over the frosting for garnish.
- If you’re making the pineapple glaze, whisk together the pineapple juice and powdered sugar in a small bowl until smooth. Drizzle the glaze over the frosted cake.
- For best results, chill the cake in the refrigerator for at least 30 minutes before serving.
- Slice and serve!
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the cake batter.
- Cool the cake completely before frosting.
- Adjust sweetness to your preference.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Variations: Add nuts, use different extracts, make cupcakes, or create a layer cake.
- Prep Time: 25 minutes
- Cook Time: 35 minutes