Description
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 savoringΒ as a celebratory treat. Each layer. Is a whisper of island breezes. And warm, sandy beaches.
Ingredients
Cake:
ΒΎ c unsalted butter, room temperature
Β½ 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
Β½ c pineapple juice
Icing:
ΒΌ c confectioners’ sugar, or more as needed
ΒΌ c pineapple juice
1 c unsalted butter, softened
1 tsp coconut extract
ΒΌ c shredded coconut
1 (20-oz) can crushed pineapple, drained
Instructions
Preheat Oven:Β Set your oven to 350Β°F (175Β°C). Grease two 9-inch square cake pans.
Make the Cake Batter:
In a large bowl, beat ΒΎ cup butter until light and fluffy.
Gradually mix in Β½ cup vegetable oil until smooth.
Add 2 cups sugar, one cup at a time, beating well after each addition.
Mix in 2 tsp coconut extract and 1 tsp vanilla extract.
Add eggs one at a time, fully incorporating each before adding the next.
Alternate adding 3 cups flour and 1 cup coconut milk to the butter mixture, starting and ending with flour. Mix just until combined.
Stir in Β½ cup pineapple juice.
Pour the batter evenly into the prepared pans.
Bake the Cake:
Bake for 45 to 50Β minutes,Β or until a toothpick inserted in the center comesΒ outΒ clean.
Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
Make the Icing:
In a small bowl,Β mix ΒΌ cup confectioners’ sugar with ΒΌ cup pineapple juice until sugarΒ is dissolved.
In another bowl, beat 1 cup butter until fluffy.
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:
Place one cake layer on a serving platter.
Spread a layer of icing over the first cake layer.
Top with the second cake layer.
Cover the top and sides with the remaining icing.
Press shredded coconut onto the sides of the cake and sprinkle crushed pineapple on top.
Serve:Β Enjoy your delicious, tropical Pineapple Coconut Cake!
Notes
For those looking to enjoy this tropical Pineapple Coconut Cake.Β ButΒ needΒ to keep it gluten-free. Fear not! You canΒ easilyΒ adapt this recipe. WithΒ a simple swap.Β Replace the self-rising flour. With a gluten-free self-rising flour blend. Available at most health food stores. Or supermarkets. These blends.Β AreΒ designed to mimic the properties of wheat flour in baking. Ensuring your cake still rises beautifully.Β And has a delightful texture.Β Just make sure to check the blend. ForΒ added xanthan gum. Or add it according to package instructions if needed. It’sΒ key toΒ achieving. The right consistency. Without gluten!
- Prep Time: 30 mins
- Cook Time: 45 mins
