Coconut Pineapple Cake

Coconut Pineapple Cake is a tropical-inspired dessert that combines the sweet, juicy flavor of pineapple with the rich, nutty taste of coconut.

This moist, tender cake is often topped with a fluffy coconut frosting or sprinkled with toasted coconut, making it a delightful centerpiece for celebrations, tea time, or weekend baking.

The bright, tropical flavors transport you to an island paradise with every bite, while its soft texture and sweet aroma make it irresistible.

Why I Love This Recipe

I love this recipe because it’s a perfect balance of tropical sweetness and buttery richness. The combination of pineapple and coconut creates a natural moisture that makes the cake incredibly tender and flavorful.

It’s versatile, visually appealing, and has a nostalgic, comforting quality reminiscent of classic summer desserts. Baking it fills the kitchen with a wonderful aroma of coconut and pineapple that makes the experience as delightful as the result.

Why This Dish is a Must-Try

This cake is a must-try because it’s both tropical and classic, providing a flavor profile that is refreshing yet indulgent. The moist cake, tender crumb, and tropical topping make it ideal for parties, birthdays, or simply as a special treat.

Its combination of flavors is universally loved, making it a dessert that appeals to both kids and adults. Moreover, it’s versatile enough to be enjoyed year-round, whether served with coffee, tea, or as a festive dessert.

Preparation and Cooking Time

• Preparation time: 20 minutes
• Cooking time: 35–40 minutes
• Total time: 55–60 minutes

Servings and Nutritional Info

• Servings: 12 slices
• Calories per serving: Approximately 350–380 kcal (including frosting)
• Course: Dessert
• Cuisine: American / Tropical

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup crushed pineapple, drained
• 1/2 cup sweetened shredded coconut

For the Frosting (optional but recommended):

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/4 cup toasted shredded coconut for garnish

Cooking Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
6. Fold in the crushed pineapple and shredded coconut gently.
7. Pour batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. In a large bowl, beat the butter until creamy.
2. Gradually add powdered sugar, alternating with coconut milk, and beat until smooth and spreadable.
3. Stir in vanilla extract.
4. Frost the cooled cake and sprinkle toasted shredded coconut on top for garnish.

Step-by-Step Preparation Method

1. Preheat oven: 350°F and prepare cake pan.
2. Mix dry ingredients: Flour, baking powder, baking soda, salt.
3. Cream butter and sugar: Light and fluffy texture.
4. Add eggs and vanilla: One egg at a time, beat thoroughly.
5. Combine dry and wet ingredients: Alternately add flour mixture and buttermilk.
6. Fold in pineapple and coconut: Gently to preserve texture.
7. Bake cake: 35–40 minutes, until a toothpick comes out clean.
8. Cool cake: 10 minutes in pan, then fully on wire rack.
9. Prepare frosting: Beat butter, powdered sugar, coconut milk, and vanilla.
10. Frost and garnish: Spread frosting and sprinkle toasted coconut.

How to Serve

Serve Coconut Pineapple Cake at room temperature with a cup of tea, coffee, or chilled tropical beverages. It can also be paired with a scoop of vanilla ice cream for a decadent dessert. Slice into wedges or squares depending on your pan shape.

Recipe Tips

• Drain pineapple thoroughly to avoid a soggy cake.
• Use room temperature eggs and butter for a smooth batter.
• Toast coconut lightly in a dry skillet for a nuttier flavor.
• Allow the cake to cool completely before frosting to prevent melting.
• For extra moisture, brush the cake with pineapple juice before frosting.

Variations

• Upside-Down Version: Layer pineapple slices on the bottom of the pan before pouring batter and flip after baking.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Tropical Twist: Add mango or shredded papaya along with pineapple.
• Cream Cheese Frosting: Replace butter frosting with cream cheese frosting for tangy richness.
• Mini Cakes: Bake in cupcake liners for individual servings.

Freezing and Storage

• Storage: Keep the frosted cake in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 4 days.
• Freezing: Wrap unfrosted cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Frost after thawing.
• Reheating: For a warm slice, microwave a piece for 15–20 seconds.

Special Equipment Needed

• 9-inch cake pan (round or square)
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Wire cooling rack
• Knife for slicing

FAQ

Q: Can I use canned pineapple?
A: Yes, drain well to avoid excess moisture.

Q: Can I make this cake without frosting?
A: Yes, the cake is moist and flavorful on its own. Dusting with powdered sugar works well too.

Q: Can I use coconut extract?
A: Yes, add 1/2 teaspoon for enhanced coconut flavor.

Q: Can this be made into cupcakes?
A: Absolutely, bake in lined muffin tins for 18–22 minutes.

Q: How can I make it less sweet?
A: Reduce sugar slightly or use unsweetened coconut and pineapple.

Conclusion

Coconut Pineapple Cake is a tropical delight that combines sweet, juicy pineapple with rich coconut flavor in a tender, moist cake. Perfect for celebrations, afternoon tea, or simply indulging a sweet tooth, this cake is versatile, easy to make, and always a crowd-pleaser. With its bright flavors, soft crumb, and optional frosting, it offers a slice of paradise in every bite.