Description
This Pineapple Coconut Cake is a slice of paradise that brings together the sweet tanginess of fresh pineapple and the creamy richness of coconut. Perfect for any occasion, it’s an eye-catching dessert that will leave your guests in awe. With its moist texture and vibrant flavors, every bite feels like a tropical getaway.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup fresh pineapple, crushed and drained
- 1 cup full-fat coconut milk
- 2 tsp baking powder
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened
- 1 cup shredded coconut (sweetened or unsweetened)
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- Mix in coconut milk and crushed pineapple until well combined.
- Gradually add dry ingredients to wet mixture on low speed until just combined.
- Fold in shredded coconut gently without overmixing.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 25-30 minutes or until golden brown; let cool before removing from pans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg