Description
A delightful Coconut Pineapple Cake with Cream Cheese Frosting that brings a taste of the tropics to your table.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: toasted coconut flakes for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla extract to the butter mixture and mix until well combined. Gradually add the dry ingredients, mixing until just combined. Fold in the shredded coconut and crushed pineapple.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat together softened cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition until fluffy. Stir in 1 teaspoon vanilla extract until combined.
- Once the cakes have completely cooled, spread the cream cheese frosting evenly over one cake layer. Place the next cake layer on top, then frost the top and sides of the entire cake. For extra texture and flavor, sprinkle toasted coconut flakes on top.
Notes
- Store the cake in an airtight container in the refrigerator for up to a week.
- To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil for up to three months.
- For a lighter cake, sift the flour before measuring.
- Let the cake cool completely before frosting to prevent the cream cheese from melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Coconut Pineapple Cake, Cream Cheese Frosting, Tropical Dessert