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Pineapple Coconut Cake

A moist and flavorful cake combining the tropical tastes of pineapple and coconut, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup canned crushed pineapple drained
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup milk
Frosting
  • 1 cup cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup sweetened shredded coconut for topping

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter, eggs, crushed pineapple, shredded coconut, and milk to the dry ingredients. Mix until well combined.
  4. Pour the batter into the prepared cake pan and smooth the top.
  5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting
  1. In a mixing bowl, beat together the cream cheese and softened butter until smooth.
  2. Gradually add powdered sugar and vanilla extract, mixing until creamy and well combined.
  3. Once the cake is completely cool, spread the frosting evenly over the top and sides of the cake.
  4. Sprinkle the top with additional shredded coconut for decoration.

Notes

For added flavor, you can incorporate some crushed pineapple into the frosting as well.