Pineapple Coconut Cake

This post may include affiliate links — learn more here .

When I first stumbled upon the recipe for Pineapple Coconut Cake, I was immediately intrigued by the tropical combination. My family, who are always willing taste testers for my culinary adventures, were particularly excited about this one. The first time I baked it, the aroma of coconut and pineapple wafted through the house, instantly transporting us to a distant beach getaway. The moment we took our first bites, we were hooked. The cake was moist, with a perfect balance of sweetness and a slight tang from the pineapple, while the coconut added a delightful texture. It quickly became a family favorite, requested at every special occasion. If you’re looking for a cake that feels like a vacation on a plate, this Pineapple Coconut Cake is it.

Ingredients

The key to any great recipe lies in its ingredients, and this Pineapple Coconut Cake is no exception. To create this delightful dessert, you’ll need the following:

• 1 cup of unsalted butter, softened to room temperature
• 2 cups of granulated sugar
• 4 large eggs
• 2 teaspoons of vanilla extract
• 3 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of buttermilk
• 1 cup of crushed pineapple, drained
• 1 cup of shredded coconut
• 1/2 cup of chopped pecans or walnuts (optional)
• For the frosting: 1 cup of unsalted butter, 4 cups of powdered sugar, 1/4 cup of pineapple juice, and 2 cups of shredded coconut for topping

Instructions

Baking this Pineapple Coconut Cake is a joyous process, and with clear instructions, you’ll find it as enjoyable as the final product. Here’s how you can bring it all together:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 3-5 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined.
6. Fold in the crushed pineapple and shredded coconut (and nuts, if using) until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. To prepare the frosting, beat the butter until creamy. Gradually add powdered sugar and pineapple juice, mixing until smooth and spreadable.
11. Frost the cooled cakes, stacking them carefully. Spread the remaining frosting around the sides and top of the cake.
12. Sprinkle the shredded coconut over the top and sides of the cake to finish.

Nutrition Facts

Understanding the nutritional content of your dessert can be just as important as its flavor. This Pineapple Coconut Cake recipe yields approximately 12 servings. Each serving contains about 450 calories, depending on the specific brands and variations of ingredients used. While it is a treat best enjoyed in moderation, the ingredients provide a good mix of fats, carbohydrates, and a small amount of protein from the eggs and nuts if included.

Preparation Time

While the Pineapple Coconut Cake is a bit of a labor of love, the end result is worth every minute spent in the kitchen. The total preparation and cooking time is around 1 hour and 30 minutes. Here’s how it breaks down:

• Preparation time: 30 minutes for gathering and mixing ingredients.
• Baking time: 25-30 minutes in the oven.
• Cooling time: Approximately 30 minutes to ensure the cakes are ready for frosting.
• Frosting and assembly: Another 15-20 minutes to carefully construct and decorate your cake masterpiece.

How to Serve

There are numerous ways to present and enjoy your Pineapple Coconut Cake. Consider these serving suggestions:

• Serve as a festive dessert for birthdays, holidays, or special occasions.
• Pair with a scoop of vanilla ice cream for an extra indulgent treat.
• Garnish with fresh pineapple slices or additional coconut flakes for a more decorative presentation.
• Enjoy with a cup of coffee or tea for a delightful afternoon snack.
• Package slices in individual containers for a homemade gift to friends or family.

Additional Tips

To ensure your Pineapple Coconut Cake is the best it can be, keep these tips in mind:

1. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps them blend more easily and creates a smoother batter.
2. Drain the Pineapple Well: Excess moisture from the pineapple can alter the texture of your cake. Make sure it is well-drained before adding it to the batter.
3. Use Fresh Coconut if Possible: While shredded coconut is convenient, fresh coconut can enhance the flavor and texture of the cake.
4. Don’t Overmix the Batter: Mix until just combined to avoid a dense cake. Overmixing can lead to gluten development, making the cake less tender.
5. Test for Doneness Early: Ovens can vary, so start checking your cakes a few minutes before the end of the suggested baking time.

FAQ Section

Below are some commonly asked questions about making Pineapple Coconut Cake:

1. Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frost the cake on the day you plan to serve it.
2. Can I freeze Pineapple Coconut Cake? Absolutely! Wrap the cooled, unfrosted cake layers in plastic wrap and aluminum foil, then freeze for up to two months. Thaw them in the refrigerator overnight before frosting.
3. What if I don’t have buttermilk? You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk, letting it sit for 5 minutes before using.
4. Can I use canned pineapple? Yes, canned pineapple can be used as long as it is well-drained. Fresh pineapple can also be used for a more vibrant flavor.
5. Is there an alternative to using nuts? If you prefer a nut-free cake, you can simply omit the nuts, or substitute them with an equal amount of additional coconut.