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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/pineapple-coconut-cake-recipe/