Description
Pineapple Coconut Cake is a tropical delight that captures the essence of summer in every bite. This moist and fluffy cake, studded with sweet pineapple chunks and enveloped in creamy coconut frosting, is perfect for any occasion—from birthday celebrations to casual barbecues. With its easy-to-follow recipe, you can whip up this delicious dessert in no time, impressing family and friends with minimal effort. Enjoy it plain for a light treat or dress it up with your favorite frosting for an indulgent experience. Either way, this cake is sure to transport you to sun-soaked shores.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 cup coconut milk
- 1 cup canned pineapple chunks (drained)
- 1/2 cup desiccated coconut
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter until smooth; add eggs one at a time.
- Mix in coconut milk and drained pineapple until combined.
- Gradually fold dry ingredients into the wet mixture; gently incorporate desiccated coconut.
- Divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool for ten minutes before transferring to wire racks.
Notes
For added flavor, mix in lime zest or nuts like walnuts.
Use room temperature ingredients for better mixing results.
Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg