1. Recipes

How to Make Pineapple Coconut Cake - A Step-by-Step Guide

Looking for a tropical-inspired dessert to brighten up your day? This Pineapple Coconut Cake is sure to transport you to a sunny paradise with its delicious combination of flavors. Moist, fluffy cake is studded with juicy pineapple and topped with a creamy coconut frosting, making for a truly irresistible treat.

The sweetness of the pineapple pairs perfectly with the subtle nuttiness of the coconut, creating a harmonious blend of flavors that will keep you coming back for more. Whethe...

Read more Snack recipes

Ingredients

  • ¾ cup unsalted butter, at room temperature
  • ½ cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups self-rising flour
  • 1 cup unsweetened coconut milk
  • ½ cup pineapple juice
  • ¼ cup confectioners' sugar, or more as needed
  • ¼ cup pineapple juice
  • 1 cup unsalted butter, softened
  • 1 teaspoon coconut extract
  • ¼ cup shredded coconut
  • 1 (20-ounce) can crushed pineapple, drained

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 16

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
  • Make the cake: Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, one at a time, into butter mixture, beating well until each egg is fully incorporated.
  • Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
  • Make the icing: Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
  • Place one cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

    • Nutrition

    506 cal.

    • Total Fat: 32g
    • Saturated Fat: 17g
    • Cholesterol: 100mg
    • Sodium: 324mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Protein: 5g
    • Vitamin C: 5mg
    • Calcium: 101mg
    • Iron: 2mg
    • Potassium: 147mg

    Categories

    Dessert recipes
    Cake recipes
    Baking recipes
    Coconut recipes
    Pineapple recipes