Best Pineapple Coconut Cake Recipe for Easy Summer Treats
This pineapple coconut cake is a light, moist, and tropical dessert perfect for summer gatherings. Packed with vibrant flavors, it’s easy to make and impossible to resist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) coconut milk
- 1 cup (240g) crushed pineapple, drained
- 1 cup (90g) shredded coconut (sweetened or unsweetened)
- 2 cups (480ml) whipping cream
- 1 cup (120g) powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream softened butter with granulated sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk. Start and end with the dry ingredients, mixing until just combined.
- Fold in crushed pineapple and shredded coconut. The batter will be thick and creamy.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to cooling racks to cool completely.
- For the frosting: In a chilled mixing bowl, whip whipping cream with powdered sugar until stiff peaks form.
- Once the cakes are completely cool, spread a layer of whipped cream frosting over the top of one cake. Place the second cake on top and frost the top and sides. Sprinkle shredded coconut on top for garnish.
Notes
[‘Ensure butter and eggs are at room temperature for smoother batter and even baking.’, ‘Drain crushed pineapple thoroughly to avoid a soggy cake.’, ‘Mix dry ingredients just until combined to keep the cake light and fluffy.’, ‘Cool cakes completely before frosting to prevent melting.’, ‘Whip cream until stiff peaks form but avoid over-whipping to prevent graininess.’]
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: pineapple coconut cake, summer dessert, tropical cake, easy cake recipe, whipped cream frosting