Coconut Pineapple Cake
A delightful tropical cake combining the exotic flavors of coconut and pineapple, perfect for summer gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Additional Ingredients
- 1/2 cup coconut milk
- 1 cup crushed pineapple drained
- 1 cup shredded coconut
Instructions
Preparation
- Preheat your oven to 350°F and prepare your cake pans by greasing and flouring them.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, until the batter is smooth and well combined.
- Gently fold in the crushed pineapple and shredded coconut until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Serving and Storage
- Once cool, frost the cakes as desired and serve. Enjoy your Coconut Pineapple Cake with a refreshing beverage.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Don't overmix to avoid a dense cake. Ingredient Substitutions: Use almond or soy milk for a lighter version. How to Serve: Pairs well with tropical drinks like piña coladas. Storage & Freshness: Store in an airtight container in the fridge for up to 5 days. Make-Ahead Tips: Bake the cakes a day in advance and frost before serving.