Pineapple coconut cake: just the name conjures up images of tropical breezes and sun-drenched beaches, doesn't it? This isn't just a cake; it's a mini-vacation for your taste buds! I'm thrilled to share my family's cherished recipe for this incredibly moist and flavorful dessert, a recipe that's been passed down through generations and always steals the show at gatherings.
While the exact origins of pineapple coconut cake are a bit hazy, its popularity likely blossomed alongside the increased availability of canned pineapple in the early 20th century. This tropical fruit, once a symbol of luxury, became more accessible, inspiring home bakers to incorporate its sweet and tangy flavor into their creations. The addition of coconut, another ingredient often associated with exotic locales, further enhanced the cake's appeal, creating a symphony of flavors that transported people to warmer climates, even in the dead of winter.
What makes this cake so irresistible? It's the perfect balance of textures – the tender crumb of the cake itself, the juicy bursts of pineapple, and the delicate chewiness of the coconut. The sweetness is perfectly calibrated, never cloying, and the aroma that fills your kitchen as it bakes is simply divine. Plus, it's surprisingly easy to make, making it a winner for both experienced bakers and those just starting out. Get ready to experience a slice of paradise with every bite!
Ingredients:
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple, undrained
- 1 cup shredded coconut, sweetened or unsweetened (your preference!)
- For the Coconut Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- ½ cup shredded coconut, sweetened or unsweetened (again, your preference!)
- 2-4 tablespoons milk or coconut milk (to adjust consistency)
- 1 teaspoon coconut extract (optional, for extra coconut flavor)
- Optional Garnish:
- Toasted coconut flakes
- Pineapple wedges or chunks
- Maraschino cherries
Preparing the Cake Batter:
- Preheat and Prepare: First things first, let's get our oven ready! Preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9x13 inch baking pan. I like to use baking spray with flour already in it – it makes things so much easier! But good old butter and flour work just as well. Make sure you get into all the corners to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important here – it helps to evenly distribute the leavening agents (baking powder and baking soda) throughout the flour, which will give us a nice, even rise. Set this bowl aside for now.
- Cream Butter and Sugar: In a separate, large mixing bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should be pale and airy. This step is crucial because it incorporates air into the batter, which contributes to the cake's light and tender texture. Don't rush this step!
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After all the eggs are in, mix in the vanilla extract. The vanilla extract enhances the overall flavor of the cake, adding a touch of warmth and sweetness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the undrained crushed pineapple. Begin and end with the dry ingredients. So, add about one-third of the dry ingredients, mix until just combined, then add half of the crushed pineapple, mix, then another third of the dry ingredients, mix, the remaining pineapple, mix, and finally the remaining dry ingredients. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
- Fold in Coconut: Gently fold in the shredded coconut. Folding is a technique where you use a spatula to gently combine ingredients without stirring or beating. This helps to prevent deflating the batter and keeps the cake light and airy.
Baking the Cake:
- Pour into Pan: Pour the batter into the prepared 9x13 inch baking pan and spread it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 30 minutes.
- Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan helps it to set and prevents it from crumbling when you try to remove it. Make sure the cake is completely cool before frosting, or the frosting will melt.
Preparing the Coconut Cream Cheese Frosting:
- Cream Cheese and Butter: In a large mixing bowl (or the bowl of your stand mixer), beat together the softened cream cheese and butter until smooth and creamy. Make sure both the cream cheese and butter are at room temperature for the best results. This will prevent lumps in your frosting.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud! Once all the powdered sugar is added, increase the speed to medium and beat until light and fluffy.
- Add Coconut and Liquid: Stir in the shredded coconut and coconut extract (if using). Then, add milk or coconut milk, one tablespoon at a time, until the frosting reaches your desired consistency. You want it to be spreadable but not too runny.
Assembling the Cake:
- Frost the Cake: Once the cake is completely cool, frost it generously with the coconut cream cheese frosting. I like to start by putting a dollop of frosting on top and then spreading it evenly with an offset spatula.
- Garnish (Optional): If desired, garnish the cake with toasted coconut flakes, pineapple wedges or chunks, and/or maraschino cherries. These garnishes add a pop of color and extra flavor to the cake.
- Chill (Optional): For best results, chill the frosted cake in the refrigerator for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together. However, it's also delicious served immediately!
- Serve and Enjoy!: Cut the cake into squares and serve. This pineapple coconut cake is perfect for parties, potlucks, or any occasion where you want to impress your friends and family. Enjoy!
Tips and Tricks for the Perfect Pineapple Coconut Cake:
- Room Temperature Ingredients: Using room temperature ingredients, especially the butter, cream cheese, and eggs, is crucial for creating a smooth and well-emulsified batter and frosting. Room temperature ingredients combine more easily and create a more stable emulsion, resulting in a better texture.
- Don't Overmix: Overmixing the cake batter can develop the gluten in the flour, leading to a tough cake. Mix just until the ingredients are combined.
- Properly Measure Flour: The best way to measure flour is by using a kitchen scale. However, if you don't have a scale, spoon the flour into your measuring cup and then level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack the flour and result in too much flour in your recipe.
- Adjust Sweetness: If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter or frosting. You can also use unsweetened shredded coconut to reduce the overall sweetness.
- Add More Pineapple Flavor: For an even more intense pineapple flavor, you can add a teaspoon of pineapple extract to the cake batter.
- Toasting Coconut: Toasting the coconut flakes before using them as a garnish enhances their flavor and adds a nice crunch. To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.
- Make Ahead: You can bake the cake layers ahead of time and store them tightly wrapped in plastic wrap at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the frosting ahead of time and store it in the refrigerator for up to 3 days. Let the frosting come to room temperature before using.
- Variations: Feel free to experiment with different variations of this cake. You can add chopped macadamia nuts to the batter for a tropical twist, or you can use a different type of extract, such as almond or rum extract. You can also add a layer of pineapple filling between the cake layers.
- Storing Leftovers: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Troubleshooting:
- Cake is Dry: If your cake is dry, it could be due to overbaking, using too much flour, or not enough liquid. Make sure to measure your ingredients accurately and avoid overbaking the cake.
- Cake is Dense: If your cake is dense, it could be due to overmixing the batter, not creaming the butter and
Conclusion:
This Pineapple Coconut Cake isn't just another dessert; it's a tropical escape on a plate, and trust me, you absolutely need to experience it. The moist, tender crumb infused with the bright tang of pineapple and the sweet, creamy essence of coconut creates a symphony of flavors that will have you reaching for seconds (and maybe thirds!). It's the perfect balance of sweet and tart, rich and refreshing, making it a crowd-pleaser for any occasion, from casual backyard barbecues to elegant dinner parties. But what truly elevates this cake to must-try status is its simplicity. Forget complicated techniques and hard-to-find ingredients. This recipe is straightforward and forgiving, making it accessible to bakers of all skill levels. Whether you're a seasoned pro or just starting out, you can confidently whip up this delicious treat and impress your friends and family. The minimal effort required yields maximum flavor payoff, which is always a win in my book! Beyond its inherent deliciousness, this cake is incredibly versatile. Serve it as is, warm from the oven, for a comforting and satisfying dessert. Or, let it cool completely and top it with a luscious cream cheese frosting for an extra layer of indulgence. For a lighter touch, a simple dusting of powdered sugar or a dollop of whipped cream works wonders. Looking for variations? Get creative! Add chopped macadamia nuts to the batter for a delightful crunch. Incorporate a hint of lime zest for an extra burst of citrus. Or, soak the cake in a rum syrup after baking for a truly decadent treat. You could even transform it into cupcakes for individual servings, perfect for parties or lunchboxes. The possibilities are endless! I personally love serving this Pineapple Coconut Cake with a scoop of vanilla ice cream and a sprinkle of toasted coconut flakes. The cold ice cream complements the warm cake beautifully, while the toasted coconut adds a delightful textural contrast. It's a simple yet elegant presentation that always impresses. Another favorite of mine is to grill pineapple slices and serve them alongside the cake. The caramelized pineapple adds a smoky sweetness that pairs perfectly with the tropical flavors of the cake. But honestly, the best part about baking is sharing your creations with others. Imagine the smiles on your loved ones' faces as they take their first bite of this heavenly cake. The joy of creating something delicious and sharing it with those you care about is truly priceless. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won't regret it. This Pineapple Coconut Cake is a guaranteed winner, and I can't wait for you to experience the magic for yourself. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your friends and family think? Share your photos, comments, and suggestions in the comments section below. I'm always eager to learn from my readers and see how you've made this recipe your own. Happy baking!
Pineapple Coconut Cake: The Ultimate Tropical Dessert Recipe
A moist and delicious pineapple coconut cake topped with a creamy coconut cream cheese frosting. Perfect for any occasion!
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple, undrained
- 1 cup shredded coconut, sweetened or unsweetened
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- ½ cup shredded coconut, sweetened or unsweetened
- 2-4 tablespoons milk or coconut milk (to adjust consistency)
- 1 teaspoon coconut extract (optional)
- Toasted coconut flakes
- Pineapple wedges or chunks
- Maraschino cherries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the undrained crushed pineapple. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the shredded coconut.
- Pour the batter into the prepared 9x13 inch baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the shredded coconut and coconut extract (if using). Then, add milk or coconut milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake is completely cool, frost it generously with the coconut cream cheese frosting.
- Garnish with toasted coconut flakes, pineapple wedges or chunks, and/or maraschino cherries.
- Chill the frosted cake in the refrigerator for at least 30 minutes before serving.
- Serve and Enjoy!
Notes
- Use room temperature ingredients for best results.
- Don't overmix the cake batter.
- Measure flour accurately (spoon and level).
- Adjust sweetness to your preference.
- Toast coconut for enhanced flavor.
- Cake layers and frosting can be made ahead of time.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.