Tropical Pineapple Coconut Cake
A delightful cake that transports you to a beach paradise with layers of juicy pineapple and sweet coconut.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cups unsalted butter, softened for the cake
- 1 cups granulated sugar for sweetness
- 2 large eggs for richness
- 1 tsp vanilla extract for flavor
- 0.5 cups crushed pineapple, drained for moistness
- 0.5 cups sweetened shredded coconut for chewiness
- 0.5 cups buttermilk to ensure moistness
Frosting Ingredients
- 8 oz cream cheese, softened for the frosting
- 0.5 cups unsalted butter, softened to mix smoothly
- 2.5 cups powdered sugar for a sweet finish
- 1 tsp vanilla extract for flavor in frosting
- 0.25 cups sweetened shredded coconut optional for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13-inch pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
- Gently fold in the crushed pineapple and shredded coconut.
Baking
- Pour the batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Frosting
- Beat the cream cheese and butter until smooth, then add powdered sugar and vanilla until fluffy.
- Once the cakes are cool, frost the top of the cake layers and garnish with additional coconut if desired.
Serving
- Slice, serve, and enjoy your delicious Tropical Pineapple Coconut Cake!
Notes
For added moisture, consider using fresh pineapple instead of canned. To make the cake dairy-free, substitute cream cheese and butter with dairy-free alternatives.