A Coconut Cake with Pineapple is a tropical treat that combines the sweet, nutty flavor of coconut with the juicy tang of pineapple. Here’s a recipe for a delicious and moist Coconut Pineapple Cake:
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned crushed pineapple, drained
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup canned crushed pineapple, well-drained
- 1 teaspoon vanilla extract
- 2-4 tablespoons heavy cream (as needed for consistency)
- 1 cup shredded coconut (for garnish)
Instructions:
-
Prepare the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time.
- Add Pineapple and Coconut: Mix in the drained crushed pineapple, shredded coconut, and vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
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Bake the Cake:
- Pour Batter: Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
-
Prepare the Frosting:
- Beat Butter: In a large bowl, beat the softened butter until creamy.
- Add Sugar and Pineapple: Gradually add the powdered sugar, beating until smooth. Mix in the well-drained crushed pineapple and vanilla extract.
- Adjust Consistency: Add heavy cream, one tablespoon at a time, until you reach your desired frosting consistency.
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Assemble the Cake:
- Frost the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
- Garnish: Sprinkle shredded coconut over the top and sides of the cake.
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Serve:
- Chill and Slice: Chill the cake in the refrigerator for about 30 minutes to let the frosting set, then slice and enjoy!
This Coconut Pineapple Cake is perfect for a summer gathering or any time you want a taste of the tropics. Enjoy!
