Pineapple Coconut Cake

Pineapple Coconut Cake – Indulge in the tropical sweetness of our Pineapple Coconut Cake. A perfect blend of rich coconut and zesty pineapple. That brings a taste of paradise. Straight to your kitchen. This recipe combines the creamy texture of coconut milk. With the tang of pineapple juice. Creating a moist and fluffy cake. That’s irresistible. Ideal for any occasion. This cake promises to transport your senses. To a tropical island. With every bite.

this Recipe

The first time I made this Pineapple Coconut Cake. Was for my husband’s birthday. Determined to surprise him with something unique. I decided on this tropical theme. The aroma of coconut. And pineapple. Filled the air. As the cake baked. Building anticipation. When it was finally time to taste. The joy on his and our child’s faces. Was unmistakable. They absolutely loved the perfect balance of flavors. And it has since become a requested favorite. In our home for celebrations.

What makes this Pineapple Coconut Cake truly special?

This Pineapple Coconut Cake sets itself apart. With its unique combination of tropical flavors. The moist and fluffy texture. Achieved through the use of coconut milk. And pineapple juice. Ensures every bite. Is as sumptuous. As it is aromatic. Topped with shredded coconut and crushed pineapple. The cake is not only delicious. But also visually stunning. Making it a perfect centerpiece. For any celebration.

What You Need To Make This Pineapple Coconut Cake Recipe?

Unsalted Butter: Use unsalted butter. To keep the cake from becoming too salty. Letting the sweet flavors of coconut and pineapple stand out.

Vegetable Oil: This keeps the cake moist and soft. Ensuring every slice is perfectly tender.

White Sugar: Simple white sugar sweetens the cake. And highlights the tropical flavors.

Coconut and Vanilla Extracts: Coconut extract enhances the tropical taste. While vanilla brings a comforting, sweet aroma.

Eggs: Eggs add richness. And help give the cake a beautiful golden color.

Self-Rising Flour: This includes baking powder and a bit of salt. Making the cake rise nicely. And simplifying the baking process.

Coconut Milk: Choose unsweetened coconut milk. To get a creamy texture. Without extra sweetness.

Pineapple Juice: Adds a refreshing tang. And helps balance the cake’s sweetness. Keeping it moist.

Steps To Make Pineapple Coconut Cake:

Step 1: Preheat your oven to 350°F (175°C). Start by greasing two 9-inch square pans. To prepare for the cake batter. In a mixing bowl, cream together ¾ cup of butter. Until it’s light and fluffy. Gradually blend in the vegetable oil. To maintain the smooth texture. Add white sugar gradually. Followed by coconut and vanilla extracts. Ensuring each ingredient is well incorporated. Before adding the next. Incorporate each egg one at a time. Mixing well after each addition.

Step 2: Alternate adding self-rising flour and coconut milk to the mixture. Beginning and ending with the flour. To ensure it’s perfectly blended. Without overmixing. Stir in the pineapple juice and last for that tropical kick. Pour the batter into your prepared pans. Then bake for 45 to 50 minutes. Or until a toothpick comes out clean.

Step 3: For the icing. Dissolve confectioners’ sugar into pineapple juice. Then beat this mixture with butter. Until it’s fluffy and light. Add coconut extract. And adjust the consistency with more sugar if needed. Once the cakes are cooled. Assemble by spreading icing between the layers. And over the top and sides. Finish by pressing shredded coconut onto the sides. And sprinkle the top with crushed pineapple. For that beautiful, tropical finish.

Tip:

For an extra burst of flavor and moisture. Brush the cake layers. With additional pineapple juice. Before adding the icing. This not only enhances the pineapple flavor throughout the cake. But also keeps the layers deliciously moist. Just lightly soak each layer with the juice. Using a pastry brush. Right after they’ve cooled down a bit. This little step. Will make your Pineapple Coconut Cake. Even more irresistible!

Frequently Asked Questions:

Can I make this cake ahead of time?

Yes. You can bake the cake a day in advance. Keep it refrigerated. And add the icing and toppings before serving. To maintain freshness and texture.

What can I substitute for coconut milk if I don’t have it?

A good substitute for coconut milk. Would be almond milk. Or regular milk with a bit of cream added for richness.

How should I store leftovers?

Store leftover Pineapple Coconut Cake. In an airtight container. In the refrigerator for up to 5 days. To keep it moist and fresh.

Pineapple Coconut Cake

Prep Time 30 minutes mins

Cook Time 45 minutes mins

This Pineapple Coconut Cake is like a sweet, sun-kissed escape. In every slice. Imagine combining the creamy lushness of coconut. With the bright zing of fresh pineapple. All wrapped up in a tender, fluffy cake. That melts in your mouth. It's a recipe. Born from a desire to capture the essence of tropical bliss. Perfect for sharing with loved ones. Or savoring as a celebratory treat. Each layer. Is a whisper of island breezes. And warm, sandy beaches.

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Ingredients

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Cake:

• ▢ ¾ c unsalted butter room temperature
• ▢ ½ c vegetable oil
• ▢ 2 c white sugar
• ▢ 2 tsp coconut extract
• ▢ 1 tsp vanilla extract
• ▢ 4 large eggs
• ▢ 3 c self-rising flour
• ▢ 1 c unsweetened coconut milk
• ▢ ½ c pineapple juice

Icing:

• ▢ ¼ c confectioners' sugar or more as needed
• ▢ ¼ c pineapple juice
• ▢ 1 c unsalted butter softened
• ▢ 1 tsp coconut extract
• ▢ ¼ c shredded coconut
• ▢ 1 20-oz can crushed pineapple, drained

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Instructions

 

1. Preheat Oven: Set your oven to 350°F (175°C). Grease two 9-inch square cake pans.

Make the Cake Batter:

1. In a large bowl, beat ¾ cup butter until light and fluffy.
2. Gradually mix in ½ cup vegetable oil until smooth.
3. Add 2 cups sugar, one cup at a time, beating well after each addition.
4. Mix in 2 tsp coconut extract and 1 tsp vanilla extract.
5. Add eggs one at a time, fully incorporating each before adding the next.
6. Alternate adding 3 cups flour and 1 cup coconut milk to the butter mixture, starting and ending with flour. Mix just until combined.
7. Stir in ½ cup pineapple juice.
8. Pour the batter evenly into the prepared pans.

Bake the Cake:

1. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely.

Make the Icing:

1. In a small bowl, mix ¼ cup confectioners' sugar with ¼ cup pineapple juice until sugar is dissolved.
2. In another bowl, beat 1 cup butter until fluffy.
3. Add the sugar mixture and 1 tsp coconut extract to the butter, beating until smooth. Adjust thickness with more sugar if necessary.

Assemble the Cake:

1. Place one cake layer on a serving platter.
2. Spread a layer of icing over the first cake layer.
3. Top with the second cake layer.
4. Cover the top and sides with the remaining icing.
5. Press shredded coconut onto the sides of the cake and sprinkle crushed pineapple on top.
6. Serve: Enjoy your delicious, tropical Pineapple Coconut Cake!

Notes

For those looking to enjoy this tropical Pineapple Coconut Cake. But need to keep it gluten-free. Fear not! You can easily adapt this recipe. With a simple swap. Replace the self-rising flour. With a gluten-free self-rising flour blend. Available at most health food stores. Or supermarkets. These blends. Are designed to mimic the properties of wheat flour in baking. Ensuring your cake still rises beautifully. And has a delightful texture. Just make sure to check the blend. For added xanthan gum. Or add it according to package instructions if needed. It's key to achieving. The right consistency. Without gluten!

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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