Pineapple Coconut Cake Recipe

Introduction

This Pineapple Coconut Cake is a moist and flavorful dessert that combines tropical sweetness with a tender crumb. Perfect for gatherings or a simple treat at home, it’s easy to make and delightfully satisfying.

Ingredients

• 0.25 cup unsalted butter, softened
• 1.5 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2.5 cup all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup crushed pineapple, undrained
• 0.5 cup unsweetened shredded coconut
• 0.5 cup buttermilk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
6. Step 6: Gently fold in the crushed pineapple along with its juice and the shredded coconut.
7. Step 7: Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula.
8. Step 8: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely before serving.

Tips & Variations

• For extra sweetness and richness, frost the cooled cake with cream cheese frosting or drizzle a simple glaze on top.
• Use a fresh pineapple and finely chop it if you prefer less moisture from canned crushed pineapple.
• To enhance the coconut flavor, lightly toast the shredded coconut before folding it into the batter.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To serve, allow chilled cake to come to room temperature or warm slices slightly in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 0.5 cup of milk. Let it sit for 5 minutes before using.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. You may need to adjust baking time slightly and ensure the blend contains xanthan gum or another binder.

Pineapple Coconut Cake Recipe

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★★★★★

4.9 from 330 reviews

This Pineapple Coconut Cake is a moist, tropical-inspired dessert that combines the sweetness of crushed pineapple with the rich flavor of shredded coconut. Perfectly tender and fluffy, this cake is enhanced by a hint of vanilla and buttermilk for added moisture and depth of flavor. Ideal for any occasion, it can be enjoyed plain or topped with a cream cheese frosting or glaze for extra indulgence.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 0.25 cup unsalted butter, softened
• 1.5 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2.5 cup all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup crushed pineapple, undrained
• 0.5 cup unsweetened shredded coconut
• 0.5 cup buttermilk

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick.
2. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
3. Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract to enhance the cake’s flavor.
4. Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
6. Fold in pineapple and coconut: Gently fold in the crushed pineapple with its juices and shredded coconut, distributing them evenly throughout the batter.
7. Transfer to pan: Pour the batter into the prepared baking pan and spread it evenly to ensure uniform baking.
8. Bake: Bake the cake in the preheated oven for 30-35 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean when the cake is fully baked.
9. Cool the cake: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before serving or frosting.

Notes

• Optional: Frost with a cream cheese frosting or a simple glaze for an extra touch of sweetness and decoration.
• This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For added texture, sprinkle extra shredded coconut on top before baking or after frosting.

Keywords: Pineapple Coconut Cake, tropical cake, moist cake, pineapple dessert, coconut dessert, easy cake recipe