Pineapple Coconut Cake
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.
16 Servings
Ingredients
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
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease two 9-inch square cake pans.
Make the Cake Batter:
- In a large bowl, beat ¾ cup butter until light and fluffy.
- Gradually mix in ½ 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 ½ cup pineapple juice.
- Pour the batter evenly into the prepared pans.
Bake the Cake:
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out 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, mix ¼ cup confectioners' sugar with ¼ cup pineapple juice until sugar 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: 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!