Pineapple Coconut Cake Recipe
Whether you are celebrating a special event or simply craving something indulgent, this Pineapple Coconut Cake delivers a dreamy taste of paradise. Moist layers of coconut-infused cake, crushed pineapple, and rich cream cheese frosting make this a standout dessert.
Why You Will Love This Cake
- Moist and tender cake with tropical flavors
- Perfect balance of coconut, pineapple, and vanilla
- Rich, creamy frosting that pairs beautifully
- Gorgeous presentation with toasted coconut and cherries
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour – provides structure
- 2 teaspoons baking powder – helps the cake rise
- 1/2 teaspoon baking soda – adds tenderness
- 1/2 teaspoon salt – enhances flavor
- 1/2 cup unsalted butter, softened – adds richness
- 1/2 cup vegetable oil – keeps the cake moist
- 1 3/4 cups granulated sugar – sweetens and softens texture
- 4 large eggs – binds ingredients and adds structure
- 1 teaspoon vanilla extract – enhances overall flavor
- 1/2 teaspoon coconut extract (optional) – boosts coconut flavor
- 1 cup crushed pineapple, drained – adds tropical sweetness
- 1 cup coconut milk – provides extra moisture and richness
For the Frosting
- 8 oz cream cheese, softened – creates a creamy, tangy base
- 1/2 cup unsalted butter, softened – adds richness and smooth texture
- 4 cups powdered sugar – sweetens and thickens the frosting
- 1/4 cup coconut milk – adds flavor and smooth consistency
- 1 teaspoon vanilla extract – enhances the flavor
- 1/2 teaspoon coconut extract (optional) – for more coconut taste
For the Toppings
- 1 cup shredded sweetened coconut, toasted – adds crunch and coconut flavor
- Pineapple slices or chunks (optional) – for decoration
- Maraschino cherries (optional) – adds a pop of color
