Dreamy Pineapple and Coconut Cake Recipe 

Indulge in the tropical flavors of this Pineapple and Coconut Cake, a dessert that brings together the sweetness of pineapple, the richness of coconut, and the fluffiness of a homemade sponge cake.

Perfect for special occasions or simply treating yourself, this cake is a true delight!

Why You’ll Love This Cake

Soft and Moist Texture – The perfect balance of fluffiness and creaminess.

Tropical Flavor Explosion – A delicious blend of pineapple and coconut.

Easy to Make – Simple steps for a stunning result.

Perfect for Any Occasion – Birthdays, parties, or weekend treats!

Ingredients

For the Cake Batter:

4 eggs

2 cups sugar

1 cup milk

3 tbsp melted butter

2 ½ cups all-purpose flour

1 tbsp baking powder

For the Pineapple Filling:

1 medium pineapple, diced into small cubes

1 cup sugar

½ cup water

For the Coconut Cream:

1 can sweetened condensed milk

1 cup coconut milk

1 cup whole milk

2 tbsp cornstarch

1 package shredded coconut (100 g)

For Assembly & Decoration:

Whipped cream or fresh whipped frosting

Shredded coconut, for sprinkling

Pineapple chunks, for garnish

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

In a mixing bowl, beat the eggs and sugar until light and fluffy.

Add the milk and melted butter, mixing well.

Gradually fold in the flour, stirring continuously to create a smooth batter.

Finally, add the baking powder and mix gently.

Pour the batter into a greased and floured cake pan.

Bake in a preheated oven at 350°F (180°C) for 35 minutes, or until a toothpick inserted comes out clean.

Let the cake cool before cutting.

Step 2: Make the Pineapple Filling

In a saucepan, combine the diced pineapple, sugar, and water.

Cook over medium heat until the pineapple softens and forms a thick syrup.

Remove from heat and set aside.

Step 3: Prepare the Coconut Cream

In another saucepan, mix the condensed milk, coconut milk, whole milk, and cornstarch.

Cook over low heat, stirring constantly, until the mixture thickens into a creamy consistency.

Once done, remove from heat and stir in the shredded coconut.

Step 4: Assemble the Cake

Slice the cake into two or three layers depending on its height.

Spread a generous amount of pineapple filling over the first layer.

Add a layer of coconut cream, spreading it evenly.

Repeat for the remaining layers.

Cover the entire cake with whipped cream or fresh whipped frosting.

Sprinkle with shredded coconut and garnish with pineapple chunks.

Step 5: Chill & Serve

Refrigerate the cake for at least 2 hours before serving to allow the flavors to blend.

Pro Tips for the Best Pineapple & Coconut Cake

Use ripe, sweet pineapple for a richer flavor.

 Add a splash of rum or vanilla extract to the coconut cream for an extra special touch.

 Serve with a scoop of vanilla ice cream for the ultimate indulgence!

Conclusion

This Pineapple and Coconut Cake is the ultimate tropical dessert! The buttery sponge, rich coconut cream, and sweet pineapple filling create a perfectly balanced and decadent treat.

Loved this recipe? Share it with friends on Pinterest and Facebook, and don’t forget to save it for later! Happy baking!

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