Pineapple Coconut Cake Recipe – Great One!

Pineapple Coconut Cake is a tropical dessert that blends the sweetness of pineapple with the richness of coconut.

You’ll prepare a moist cake base with crushed pineapple and shredded coconut, topped with a creamy pineapple frosting.

Let’s dive into the process and bring this delicious treat to life!

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How to Make Pineapple Coconut Cake

To make this cake, you’ll combine ingredients like coconut milk, crushed pineapple, and shredded coconut for a flavorful base.

The batter comes together easily, and the creamy frosting adds a tangy, sweet finish. With every bite, you’ll taste the perfect balance of tropical flavors.

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Ingredients

Ingredient	4 Servings	6 Servings	8 Servings	Alternatives
All-purpose flour	1 cup	1 1/2 cups	2 cups	Cake flour for a lighter texture
Baking powder	1 tsp	1 1/2 tsp	2 tsp	Self-rising flour (omit baking powder)
Granulated sugar	3/4 cup	1 cup	1 1/4 cups	Brown sugar for a caramelized flavor
Unsalted butter (softened)	1/2 cup	3/4 cup	1 cup	Coconut oil for a dairy-free option
Eggs	2 large	3 large	4 large	Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)
Coconut milk	1/2 cup	3/4 cup	1 cup	Almond milk with coconut extract
Crushed pineapple	1/2 cup	3/4 cup	1 cup	Diced pineapple pieces
Vanilla extract	1 tsp	1 1/2 tsp	2 tsp	Coconut extract for more flavor
Sweetened shredded coconut	1/2 cup	3/4 cup	1 cup	Unsweetened coconut, toasted for garnish

Pineapple Frosting

Ingredient	4 Servings	6 Servings	8 Servings	Alternatives
Cream cheese (softened)	4 oz	6 oz	8 oz	Mascarpone cheese
Powdered sugar	1/2 cup	3/4 cup	1 cup	Coconut sugar, finely powdered
Crushed pineapple (drained)	1/4 cup	1/3 cup	1/2 cup	Pineapple jam
Vanilla extract	1/2 tsp	3/4 tsp	1 tsp	Almond extract

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Cooking Instruments Needed

Instrument	Use	Alternative
Mixing Bowls	To combine wet and dry ingredients	Any large bowl
Electric Mixer	To cream butter and sugar	A whisk or manual mixer
9-inch Round Cake Pan	For baking the cake	Two 8-inch pans (adjust baking time)
Offset Spatula	For frosting the cake evenly	Butter knife or silicone spatula
Cooling Rack	To cool the cake after baking	A large plate or parchment paper

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Step-by-Step Instructions

Here is the full process.

1. Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk.

Fold in the crushed pineapple and shredded coconut until just combined.

2. Bake the Cake

Grease a 9-inch round cake pan and pour the batter evenly into the pan. Smooth the surface with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.

3. Prepare the Pineapple Frosting

In a bowl, beat the softened cream cheese with powdered sugar until smooth. Mix in the drained crushed pineapple and vanilla extract.

4. Assemble the Cake

Spread the pineapple frosting over the cooled cake using an offset spatula. For a finishing touch, sprinkle toasted coconut on top.

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Serving Tips

• Serve slices with a dollop of whipped cream and a cherry on top for a retro look.
• Add a scoop of vanilla or coconut ice cream on the side for a decadent pairing.
• Garnish with fresh pineapple rings or mint leaves for a refreshing presentation.

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Storing Ideas

• Room Temperature: Store the cake in an airtight container for up to 2 days.
• Refrigerator: For longer storage, refrigerate in a sealed container for up to 5 days. Bring it to room temperature before serving.
• Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

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Let us know how this Pineapple Coconut Cake taste like! ????