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Pineapple Coconut Cake Recipe – A Tropical Dessert Dream

When you crave a dessert that brings paradise to your table, this Pineapple Coconut Cake Recipe is the perfect choice. With moist coconut-infused cake layers, juicy crushed pineapple, and a rich, creamy frosting, this cake is the ultimate tropical treat. Whether it’s a special birthday, summer barbecue, or a simple family dinner, this cake will wow everyone with its flavor and presentation.

Why You’ll Love This Pineapple Coconut Cake Recipe

This recipe combines the best tropical flavors into one indulgent dessert:

Moist and tender cake: Coconut milk and crushed pineapple make every bite soft and flavorful.
Tropical balance: A perfect harmony of pineapple, coconut, and vanilla.
Creamy frosting: Tangy cream cheese frosting complements the sweet cake beautifully.
Beautiful presentation: Toasted coconut and cherries turn this cake into a show-stopper.
Versatile and crowd-pleasing: Perfect for birthdays, holidays, or casual gatherings.

Ingredients You’ll Need for Pineapple Coconut Cake Recipe

For the Cake

2 ½ cups all-purpose flour – provides structure
2 teaspoons baking powder – helps the cake rise
½ teaspoon baking soda – adds tenderness
½ teaspoon salt – enhances flavor
½ cup unsalted butter, softened – for richness
½ cup vegetable oil – keeps the cake moist
1 ¾ cups granulated sugar – adds sweetness
4 large eggs – bind the ingredients and add structure
1 teaspoon vanilla extract – boosts flavor
½ teaspoon coconut extract (optional) – enhances coconut flavor
1 cup crushed pineapple, drained – adds tropical sweetness
1 cup coconut milk – creates moisture and richness

For the Frosting

8 oz cream cheese, softened – creamy, tangy base
½ cup unsalted butter, softened – for a smooth texture
4 cups powdered sugar – sweetens and thickens the frosting
¼ cup coconut milk – keeps frosting silky
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)

For the Toppings

1 cup shredded sweetened coconut, toasted – adds crunch and flavor
Pineapple slices or chunks – for decoration
Maraschino cherries – for a colorful garnish

Step-by-Step Instructions

Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
Gradually add dry ingredients alternately with coconut milk, starting and ending with dry ingredients.
Gently fold in the drained crushed pineapple.
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Make the Cream Cheese Frosting

In a large bowl, beat cream cheese and butter until smooth.
Gradually add powdered sugar while mixing on low speed.
Stir in coconut milk, vanilla extract, and coconut extract (if using).
Beat until light and fluffy.

Step 3: Assemble the Pineapple Coconut Cake

Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top.
Add the second cake layer and frost the top and sides evenly.
Sprinkle toasted coconut over the entire cake for a beautiful, crunchy finish.
Garnish with pineapple slices and maraschino cherries.
Chill the cake for 30 minutes before slicing to set the frosting.

Pro Tips for the Best Pineapple Coconut Cake Recipe

Use full-fat coconut milk: It gives the cake a rich tropical flavor.
Toast the coconut: Heat it in a dry skillet for a nutty, aromatic finish.
Brush cake layers with pineapple juice: Adds extra moisture and enhances pineapple flavor.
Chill before serving: This helps the frosting firm up for cleaner slices.

Serving Suggestions

Pair a slice with a scoop of vanilla ice cream for a decadent dessert.
Serve alongside coconut-flavored coffee or tropical smoothies.
Decorate with edible flowers for a stunning presentation at weddings or showers.

Storage Instructions for Pineapple Coconut Cake Recipe

Refrigerator: Store covered for up to 5 days.
Freezer: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Room Temperature: Can be kept covered for up to 1 day, but refrigeration is best for freshness.

Why This Pineapple Coconut Cake Recipe Stands Out

Unlike other tropical cakes, this one combines the moist texture of coconut milk with the juicy sweetness of pineapple, topped with luxurious cream cheese frosting. The toasted coconut garnish provides a crunchy contrast, making it a multi-layered flavor experience that’s both visually appealing and irresistibly delicious.

Final Thoughts on Pineapple Coconut Cake Recipe

This Pineapple Coconut Cake Recipe brings the tropical vibes straight to your kitchen. With its tender layers, creamy frosting, and toasted coconut topping, it’s perfect for any celebration or just to satisfy your sweet cravings.

Whether you’re hosting a summer party or simply want to treat your loved ones, this cake will be the centerpiece of your table. Try this recipe today and savor a slice of paradise!

Nutrition Information (per serving, approx.):