Description
Indulge in a tropical delight with The BEST Pineapple Coconut Cake. This moist and fluffy cake combines the sweet, juicy flavors of pineapple and creamy coconut, creating a dessert that transports you to sun-soaked beaches with every bite. Perfect for birthdays, summer parties, or simply satisfying your sweet tooth, this cake is sure to impress friends and family alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup pineapple juice (100% juice)
- 1 cup full-fat coconut milk
- 2 tsp baking powder
- 4 large eggs (room temperature)
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup unsalted butter (softened)
- 2 tsp pure vanilla extract
- 3 cups powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in the pineapple juice and coconut milk until combined.
- In another bowl, whisk together flour, baking powder, and shredded coconut. Gradually add this mixture to the wet ingredients while mixing on low speed until just blended.
- Divide the batter evenly between prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.
- For frosting: Beat powdered sugar with softened butter and vanilla extract until creamy. Gradually add coconut milk until desired consistency is reached.
- Once cooled completely, frost between layers and on top/sides of the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 42g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg