Pineapple Coconut Cake
A delightful and moist cake featuring the vibrant flavors of pineapple and coconut, perfect for summer celebrations.
Ingredients
For the cake
- 2.5 cups all-purpose flour Light and airy, ideal for a tender crumb.
- 2 teaspoons baking powder To lend the cake a delightful height.
- 0.5 teaspoons baking soda Providing an additional rise and soft texture.
- 0.5 teaspoons salt Enhancing the intricate flavors.
- 1 cup softened unsalted butter Rich and creamy, contributing to the cake’s moistness.
- 1.5 cups granulated sugar Sweet and crystalline, balancing the tang of pineapple.
- 4 large eggs Adding richness and binding the ingredients beautifully.
- 1 teaspoon vanilla extract Aromatic and warm, enhancing the cake's flavor profile.
- 0.5 cup coconut milk Creamy and luscious, adding tropical flair.
- 0.5 cup crushed pineapple, drained Bright and juicy, infusing the cake with freshness.
- 0.5 cup shredded coconut Sweet and chewy, providing a delightful texture.
For the frosting
- 8 oz softened cream cheese Velvety and smooth, making the frosting decadent.
- 0.5 cup softened unsalted butter Creating a rich base for the frosting.
- 3 cups powdered sugar Sweet and fluffy, making the frosting perfection.
- 1 teaspoon vanilla extract Further boosting those comforting flavors.
- 0.25 cup coconut milk Ensuring the frosting is silky and spreadable.
- 0.5 cup toasted coconut Adding a crunchy, nutty finish.
For garnish
- Pineapple slices Fresh and tropical, bringing a final touch of beauty.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two cake pans.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- In another large bowl, beat together softened butter and granulated sugar until the mixture is light and fluffy. Add eggs one at a time, blending well after each addition, followed by vanilla extract.
- Gradually introduce the dry mixture, alternating with coconut milk. Mix just until combined, then fold in crushed pineapple and shredded coconut.
Baking
- Divide the cake batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool completely.
Frosting
- In a bowl, beat together cream cheese, softened butter, powdered sugar, vanilla extract, and coconut milk until smooth and creamy.
- Frost the cooled cakes with the cream cheese frosting, sprinkle toasted coconut on top, and garnish with fresh pineapple slices.
Notes
Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter once you add the dry ingredients.