Pineapple coconut cake

Name: Pineapple Coconut Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2.5 cups all-purpose flour; 1.5 cups granulated sugar; 1 teaspoon baking soda; 0.5 teaspoon salt; 4 large eggs; 1 cup vegetable oil; 1 cup buttermilk; 1 teaspoon vanilla extract; 20 ounces crushed pineapple, undrained; 1 cup sweetened shredded coconut

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There are some recipes that just feel like a warm hug, and for me, this pineapple coconut cake is absolutely one of them. It’s the kind of cake that instantly transports me back to lazy summer afternoons, the scent of sunscreen, and the pure joy of a truly decadent dessert without all the fuss. Honestly, I’ve tried a million cakes over the years, from those super fancy layered ones that take an entire day to assemble, to quick mug cakes when a craving hits hard, but this pineapple coconut cake? It’s the one I come back to again and again. It’s got this incredible moist crumb, a hint of tropical tang from the pineapple, and the subtle sweet chew of coconut that just makes everything sing. If you’ve ever loved a classic Pineapple upside-down cake but wished it had a little more tropical flair, or if you’re just on the hunt for a truly foolproof, show-stopping dessert, you’ve landed in the right place. This isn’t just a cake; it’s a little slice of paradise.

What Is Pineapple Coconut Cake?

So, what exactly *is* this magical creation? Think of it as your favorite moist, tender cake, but with a tropical twist that’s utterly delightful. It’s essentially a wonderfully light and fluffy Cake Batter infused with the bright, zesty flavor of pineapple and the sweet, comforting essence of coconut. Unlike some denser cakes, this one has a delicate crumb that melts in your mouth. It’s not overly sweet, which I really appreciate, allowing the natural flavors of the fruit and coconut to really shine. It’s the kind of cake that feels special enough for a celebration but is also perfectly at home as an afternoon pick-me-up with a cup of coffee. It’s that effortless elegance that makes it a favorite for potlucks, birthdays, or honestly, just because you deserve a treat.

Why you’ll love this recipe?

Oh, where do I even begin with why this pineapple coconut cake is an absolute winner? First off, the flavor profile is just out of this world. You get that bright, sweet tang from the crushed pineapple that cuts through the richness, and then there’s the subtle, aromatic hint of coconut that makes every bite feel like a mini-vacation. It’s not just a one-note sweetness; it’s layered and complex in the most delicious way. Then there’s the simplicity. Seriously, this cake is surprisingly easy to whip up. I’ve made it on weeknights when I’ve had unexpected guests or just a sudden urge for something sweet. The ingredients are all pretty common, and the steps are straightforward, meaning you don’t need to be a pastry chef to achieve bakery-worthy results. Plus, it’s incredibly budget-friendly! Using pantry staples and a can of pineapple makes this a luxurious treat that won’t break the bank. And talk about versatile! I love it just as it is, but it’s also fantastic with a dollop of whipped cream or a scoop of vanilla Ice Cream. It’s the kind of cake that always gets rave reviews. What I love most about this specific recipe is how consistently moist and tender it turns out. There’s nothing worse than a dry cake, right? This one, thanks to the pineapple, is practically foolproof in the moisture department.

How to Make Pineapple Coconut Cake

Quick Overview

Making this Pineapple Coconut cake is a breeze! You’ll basically mix your dry ingredients, whisk together your wet ingredients, combine them gently, and then bake until golden and fragrant. The pineapple and coconut are seamlessly integrated into the batter, creating that signature flavor and incredible moistness. It’s a simple one-bowl (or two, if you’re being tidy!) process that guarantees a fantastic result every single time. Trust me, even if you’re new to baking, you can totally nail this.

Ingredients

For the Main Batter:
You’ll need all-purpose flour – I usually opt for a good quality unbleached kind, about 2 and 1/2 cups. Make sure your flour is fresh; an old bag can really affect the texture. Then, we’ve got granulated sugar, about 1 and 3/4 cups. If you like things a little less sweet, you can nudge this down to 1 and 1/2 cups, but I find this amount perfect for balancing the tartness of the pineapple. Baking soda is key for lift, about 2 teaspoons. And don’t forget a pinch of salt to really make those flavors pop – about 1/2 teaspoon. For the moistness and richness, we’ll use vegetable oil, around 1 cup. You can also use canola oil. And of course, the stars: one 20-ounce can of crushed pineapple, undrained! That juice is pure liquid gold. And finally, unsweetened shredded coconut, about 1 cup. I love using the sweetened kind if I want an extra layer of sweetness, but unsweetened gives you more control. Oh, and a teaspoon of vanilla extract, because vanilla makes everything better!

For the Filling:
This is where we amp up the tropical goodness! I usually do a simple filling using Cream Cheese, about 8 ounces, softened. You want it nice and soft so it’s easy to whip up. Then, about 1/2 cup of powdered sugar, just for a touch of sweetness. And for that coconut flavor boost, another 1/2 cup of shredded coconut, and if you’re feeling fancy, maybe a splash of coconut extract. Sometimes I’ll even add a little bit of finely chopped pineapple to this filling too, for extra texture and flavor!

For the Glaze:
This is totally optional, but highly recommended! A simple glaze adds that perfect finishing touch. You’ll need about 1 cup of powdered sugar, and then you’ll gradually add liquid to get the right consistency. I like to use about 2-3 tablespoons of milk, or for an extra coconutty vibe, use coconut milk! You can also use pineapple juice for a tangier glaze. Sometimes, I’ll even mix in a tablespoon or two of that unsweetened shredded coconut into the glaze itself. Aim for a consistency that’s thick but pourable – you want it to drizzle beautifully over the cake.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). And grab a 9×13 inch baking pan. You’ll want to grease and flour it really well. I usually use a little bit of butter or cooking spray, and then dust it with flour, tapping out any excess. This step is crucial for ensuring your beautiful cake doesn’t stick. You can also line the bottom with parchment paper if you’re extra cautious – it’s a lifesaver for easy removal.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together your flour, granulated sugar, baking soda, and salt. Give it a good whisking for about 30 seconds. This helps to break up any lumps and distribute the leavening agents evenly, which is super important for a consistent rise. You want everything to be perfectly combined before we add the wet ingredients.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the vegetable oil, undrained crushed pineapple, and vanilla extract. Make sure to really get that pineapple juice mixed in; it’s what gives us so much moisture and flavor. If your pineapple has really big chunks, you might want to give it a quick pulse with an immersion blender or just mash it a bit with a fork, but mostly intact is fine too. Now, stir in your unsweetened shredded coconut.

Step 4: Combine

Pour the wet ingredients into the bowl with the dry ingredients. Now, this is where you need to be gentle! Mix just until everything is *barely* combined. A few streaks of flour are okay; they’ll disappear during baking. Overmixing is the enemy of a tender cake, so resist the urge to go crazy with the mixer. A few quick stirs with a spatula or a wooden spoon is all you need. We’re aiming for a lovely, thick batter.

Step 5: Prepare Filling

While the batter is resting for a moment, let’s whip up that simple cream cheese filling. In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Then, beat in the powdered sugar until well combined and fluffy. Stir in the remaining shredded coconut and the coconut extract, if using. This filling is so simple but adds such a lovely contrast to the cake.

Step 6: Layer & Swirl

Pour about half of the cake batter into your prepared baking pan and spread it out evenly. Dollop spoonfuls of the cream cheese filling over the batter. Then, carefully pour the remaining cake batter over the top of the filling. Now, this is the fun part! You can gently swirl the filling into the batter using a knife or a skewer. Just make a few figure-eights or random swirls. Don’t over-swirl, or you’ll lose the distinct layers, but a nice marbled effect looks so pretty.

Step 7: Bake

Pop that pan into your preheated oven. Bake for about 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the edges should be starting to pull away slightly from the sides of the pan. Ovens can be finicky, so start checking around the 30-minute mark. If it’s browning too quickly on top, you can always loosely tent it with foil.

Step 8: Cool & Glaze

Once baked, let the cake cool in the pan for about 15-20 minutes. This allows it to set up properly. Then, you can carefully invert it onto a wire rack to cool completely. If you used parchment paper, it should come out like a dream! Once the cake is completely cool, it’s time for the glaze. Whisk together the powdered sugar and your chosen liquid (milk, coconut milk, or pineapple juice) until you get a smooth, drizzle-able consistency. Pour it over the cooled cake, letting it drip down the sides. Sprinkle with a little extra shredded coconut if you like!

Step 9: Slice & Serve

Let the glaze set for about 15-20 minutes before slicing. This cake is best served at room temperature. Use a sharp knife to cut it into squares. The slices will reveal those lovely layers of cake and creamy filling, with those beautiful swirls. It’s already perfection on its own, but a little dollop of whipped cream never hurt anyone!

What to Serve It With

This pineapple coconut cake is so versatile, it fits into almost any meal or occasion. For breakfast, I love a thin slice with a strong cup of coffee. The sweetness is just enough to kickstart your day without being overwhelming. It’s especially lovely on a weekend morning when you have a bit more time to savor it. For brunch, it’s a definite showstopper. I like to serve it on a pretty cake stand and pair it with a mimosa or a glass of sparkling cider. It adds that touch of tropical elegance that everyone appreciates. As a dessert, it’s phenomenal on its own, but if you’re feeling indulgent, a scoop of vanilla bean ice cream or a spoonful of softly whipped cream is heavenly. The contrast in temperatures and textures is divine. And for those cozy afternoon snacks? It’s perfect with a glass of cold milk or a cup of herbal tea. My kids actually ask for this cake specifically when they want a “special treat” after school. It’s that comforting yet exciting flavor that just hits the spot.

Top Tips for Perfecting Your Pineapple Coconut Cake

Over the years, I’ve definitely picked up a few tricks that help make this pineapple coconut cake absolutely perfect every time. First, for the pineapple, make sure it’s crushed pineapple and that you use the *entire* can, juice and all. That liquid is crucial for moisture. If your pineapple chunks are huge, a quick pulse in the food processor or just a good mash with a fork before adding it to the batter can help distribute the flavor more evenly. For the coconut, I find unsweetened shredded coconut works best because it allows you to control the sweetness of the overall cake. If you only have sweetened, you might want to slightly reduce the sugar in the batter. When you’re mixing the wet and dry ingredients, remember my mantra: *do not overmix*. Seriously, just until you don’t see big streaks of dry flour. A few tiny lumps are totally fine and will actually result in a more tender crumb. If you mix too much, you’ll develop the gluten too much, and your cake can turn out tough. For the cream cheese filling, make sure your cream cheese is truly softened. This means leaving it out at room temperature for at least an hour, or gently microwaving it for about 15-20 seconds. Softened cream cheese whips up so much smoother and creates a lovely texture. When you’re swirling the filling into the batter, use a light hand. You want to see distinct ribbons of the cream cheese, not a muddy mess. About two or three gentle swirls with a knife or skewer is usually enough. For baking, I always recommend checking for doneness with a toothpick or thin skewer. If it comes out clean or with a few moist crumbs attached, it’s ready. If it comes out with wet batter, give it a few more minutes. Every oven is a little different, so getting to know yours is key. Finally, for the glaze, start with a smaller amount of liquid and add more a teaspoon at a time until you reach that perfect drizzle consistency. It’s much easier to thin out a glaze than to thicken it up!

Storing and Reheating Tips

Storing this delicious pineapple coconut cake is pretty straightforward, and luckily, it stays wonderfully moist. If you have any leftovers (which is rare in my house!), you can store the cake uncovered at room temperature for up to two days. The moisture from the pineapple and coconut actually helps keep it fresh. Just make sure it’s in a cool spot, away from direct sunlight or heat. If you’ve glazed it, it’s best to let the glaze fully set before covering. For longer storage, definitely use the refrigerator. Wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay good in the fridge for about 4-5 days. The texture might firm up a little in the fridge, but that’s perfectly normal. When you want to serve it, just let it sit out at room temperature for about 20-30 minutes to soften up again. If you’re thinking of freezing it, this cake freezes beautifully! You can freeze the unfrosted cake or the whole finished cake. Wrap it very well in a couple of layers of plastic wrap, then a layer of aluminum foil, or pop it into a freezer-safe container. It should keep well in the freezer for about 2-3 months. To thaw, take it out of the freezer the day before and let it defrost slowly in the refrigerator. Then, let it come to room temperature before slicing. If you’ve glazed it, I usually wait until the cake has fully thawed and come back to room temp to reapply a fresh glaze if needed, as freezing can sometimes affect the smoothness of a glaze.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! I’ve had great success making this gluten-free. You’ll want to use a good quality gluten-free all-purpose flour blend that contains xanthan gum. Typically, you can substitute it 1:1 for regular flour. Sometimes, gluten-free flours can make baked goods a little more crumbly, so I often add an extra tablespoon of oil or a tablespoon of applesauce to the batter to ensure it stays nice and moist. The texture might be slightly different, perhaps a little denser, but the flavor will still be fantastic.

Do I need to peel the zucchini?

Wait, zucchini? I think there might be a mix-up! This is a pineapple coconut cake recipe, not a zucchini bread recipe. Zucchini is fantastic in baked goods for moisture, but it’s not an ingredient in this particular cake. So, no peeling required here! Just pure pineapple and coconut goodness.

Can I make this as muffins instead?

Yes, you absolutely can make these as muffins! It’s a great way to make individual portions. Line a muffin tin with liners or grease it well. Fill the liners about two-thirds full. You’ll likely need to reduce the baking time quite a bit, probably to around 18-22 minutes, but start checking at 18 minutes. A toothpick inserted into the center should come out clean. The cream cheese filling can also be dolloped on top before baking, or you can make a cream cheese frosting to top them with once they’ve cooled.

How can I adjust the sweetness level?

You can definitely adjust the sweetness. For a less sweet cake, reduce the granulated sugar in the batter to 1.5 cups. For the filling, you can use less powdered sugar, or even omit it entirely if you prefer a less sweet cream cheese layer. For the glaze, start with less powdered sugar and add more to taste, or skip it altogether. You could also try a dusting of powdered sugar after the cake has cooled for a lighter touch of sweetness.

What can I use instead of the glaze?

If you’re not a fan of glaze, or just want a different topping, you have options! A simple dusting of powdered sugar is always elegant and easy. You could also make a simple cream cheese frosting and spread it over the cooled cake. For a more tropical feel, a coconut whipped cream would be delightful. Or, simply serve the cake plain – it’s delicious enough on its own! Sometimes, I’ll even toast a bit of extra shredded coconut and sprinkle that over the top for some crunch.

Final Thoughts

There you have it – my go-to pineapple coconut cake! I truly hope you give this recipe a try. It’s more than just a dessert; it’s a feeling, a memory, and a guaranteed crowd-pleaser. The balance of sweet, tangy, and tropical flavors, combined with that incredibly moist crumb, makes it a winner every single time. It’s the kind of cake that makes people ask, “Wow, who made this?” and you can proudly say, “I did!” If you love this recipe, you might also enjoy my other tropical-inspired bakes, like my Coconut Lime Bars or my Easy Mango Mousse. They capture that same sunny, delightful vibe. I can’t wait to hear what you think of this pineapple coconut cake! Let me know in the comments below how it turned out for you, or if you tried any fun variations. Happy baking, and enjoy every single delicious bite!

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