If you are searching for a tropical delight that bursts with flavor and texture, this Pineapple Coconut Cake Recipe is your new best friend. With moist layers infused with fresh pineapple and rich coconut essence, this cake combines bright and creamy notes in every bite. It’s incredibly satisfying yet beautifully light, making it perfect for celebrations or simply a joyful treat to share with loved ones. Once you try this recipe, it will become a beloved staple that brings sunshine and smiles to your table all year round.
Ingredients You’ll Need
The magic of this Pineapple Coconut Cake Recipe lies in its thoughtfully chosen ingredients. Each one supports the balance of sweet, tangy, and creamy flavors, while also contributing to the delicate texture and inviting appearance of the cake.
- 1 cup butter, melted (2 sticks): Adds richness and moisture, creating a tender crumb.
- 3 cups finely diced fresh pineapple: Brings juicy sweetness and a refreshing tropical punch.
- 1 1/3 cups all-purpose flour: The foundation for the cake’s structure and lightness.
- 1 teaspoon baking powder: Helps the cake rise for an airy texture.
- 1 teaspoon salt: Balances sweetness and enhances all the flavors.
- 4 eggs: Provide stability and richness to the batter.
- 1 3/4 cups sugar: Sweetens the cake while ensuring a soft crumb.
- 2 teaspoons vanilla: Adds depth and warmth to the flavor profile.
- 1 1/2 teaspoons Amoretti pure coconut creme extract: Delivers an authentic coconut aroma that elevates every bite.
- 2 cups heavy whipping cream: Creates a lush and creamy frosting texture.
- 1 cup powdered sugar: Sweetens and stabilizes the whipped cream frosting.
- 8 ounces cream cheese: Adds tangy creaminess and sturdiness to the frosting.
- 1/4 cup powdered sugar: Used in the cream cheese frosting to balance tanginess.
- 1 1/2 cups sweetened shredded coconut (divided): Provides texture and visual appeal.
- 1/2 teaspoon Amoretti pure coconut creme extract: Added to the frosting to intensify coconut flavor.
How to Make Pineapple Coconut Cake Recipe
Step 1: Prepare your pans and pineapple
Start by preheating your oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans and line them with parchment paper; this simple step ensures your cake layers will come out perfectly without sticking. Next, melt four tablespoons of butter in a frying pan over medium heat, add the fresh pineapple, and cook it for about 10 minutes, stirring now and then. This process caramelizes the pineapple slightly, amplifying its sweetness and softening its texture, which will beautifully meld into the cake batter.
Step 2: Mix your dry ingredients
While the pineapple is cooking, sift together the all-purpose flour, baking powder, and salt in a small bowl. This ensures even distribution of the leavening agents, which is crucial for a consistent rise in your cake.
Step 3: Beat wet ingredients and combine
In an electric mixer bowl, beat the eggs until smooth and lighter in color — this infuses air for a fluffy texture. Add the remaining melted butter, sugar, vanilla, and coconut extract, beating till everything is silky and well blended. Carefully fold in the sifted flour mixture followed by the cooked pineapple with its juices and butter. Stir gently to avoid overmixing, preserving the cake’s tender crumb and letting the pineapple flavors shine.
Step 4: Bake the cake layers
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes or until the cakes turn a lovely golden brown and a toothpick inserted in the center comes out clean. Once baked, let them cool in the pans for 5 to 10 minutes, then carefully run a knife around the edges and invert the layers onto wire racks to cool completely before frosting.
How to Serve Pineapple Coconut Cake Recipe
Garnishes
When it comes to garnishing this Pineapple Coconut Cake Recipe, simplicity works best to highlight its tropical flair. Sprinkle the top with toasted shredded coconut for a delicate crunch and a beautiful golden hue. You can also adorn with fresh pineapple slices or small edible flowers for a festive, eye-catching presentation.
Side Dishes
This cake pairs wonderfully with light accompaniments that complement its sweet, fruity notes without overpowering them. Fresh berries or a small bowl of vanilla bean ice cream enhance the tropical vibe and add a luxurious contrast in texture and temperature.
Creative Ways to Present
For an extra special touch, serve slices of the Pineapple Coconut Cake Recipe on colorful tropical-themed plates or with cocktail umbrellas to transport your guests to an island escape. Layer it in individual dessert cups with whipped cream and pineapple chunks for a playful, modern twist that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
You can store leftover Pineapple Coconut Cake in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as the cake rests, making each bite even more delightful, but be sure to cover it well to keep the cake moist and prevent it from absorbing other odors.
Freezing
This cake freezes very well, which means you can make it ahead of time with no worries. Wrap each cooled layer tightly in plastic wrap and then foil, and freeze for up to 3 months. To freeze the whole frosted cake, keep it inside an airtight container to protect the frosting and flavor.
Reheating
When you’re ready to enjoy frozen cake, thaw it overnight in the refrigerator. For a fresh-out-of-the-oven feel, allow it to sit at room temperature for a couple of hours before serving. Avoid microwaving as it can affect the texture of the cream cheese frosting and cake crumb.
FAQs
Can I use canned pineapple instead of fresh?
While fresh pineapple offers the best texture and flavor for this Pineapple Coconut Cake Recipe, you can substitute canned pineapple if it’s finely drained and diced. Just be sure to reduce other liquids slightly to keep the batter balanced.
What type of coconut extract do you recommend?
Amoretti pure coconut creme extract is recommended for its authentic and rich coconut flavor, which really elevates the cake. If unavailable, look for a high-quality, natural coconut extract without artificial additives.
Is this cake suitable for freezing fully assembled?
Yes, you can freeze the fully frosted Pineapple Coconut Cake, but make sure to cover it tightly to avoid freezer burn and preserve the frosting’s texture and flavor.
How do I make the frosting sturdier for warmer climates?
In warmer climates, stabilize your whipped cream with a little gelatin or use cream cheese frosting slightly thicker by adding more cream cheese or powdered sugar to keep it firm.
Can I substitute the heavy cream in frosting?
Heavy cream is ideal for this recipe to achieve a rich and stable whipped frosting. However, you can substitute with coconut cream for a dairy-free alternative, keeping in mind it might slightly alter the texture and taste.
Final Thoughts
There is something truly special about whipping up a Pineapple Coconut Cake Recipe that brings tropical sunshine into your kitchen and onto your plate. The vibrant flavors and moist texture make it a standout dessert that’s both comforting and exciting. I can’t wait for you to try this recipe and create joyful memories with every bite. Trust me, it’s a tropical escape worth savoring!
Print
Pineapple Coconut Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Coconut Cake is a tropical delight combining the sweetness of fresh pineapple with rich coconut flavors. The cake layers are moist and flavorful, featuring a cooked pineapple filling and a luscious whipped cream frosting with cream cheese and shredded coconut. Perfect for summer gatherings or any occasion that calls for a taste of the tropics.
Ingredients
Cake Batter
- 1 cup butter, melted (2 sticks)
- 3 cups finely diced fresh pineapple
- 1 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 eggs
- 1 3/4 cups sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons Amoretti pure coconut creme extract
Frosting
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 8 ounces cream cheese
- 1/4 cup powdered sugar
- 1 1/2 cups sweetened shredded coconut (divided)
- 1/2 teaspoon Amoretti pure coconut creme extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Cook the Pineapple: Pour 1/4 cup of the melted butter into a frying pan. Add the finely diced fresh pineapple and cook over medium heat for about 10 minutes, stirring occasionally until the pineapple is softened and fragrant. Remove from heat and set aside.
- Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt to ensure a light and even texture in the cake.
- Make Cake Batter: In the bowl of an electric mixer, beat the eggs until they become smooth and lighter in color. Add the remaining melted butter, sugar, vanilla extract, and coconut creme extract. Beat until well combined and smooth. Gently fold in the sifted dry ingredients, followed by the cooked pineapple along with any juices and butter from the pan, making sure to combine everything evenly without overmixing.
- Bake the Cake: Divide the cake batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5-10 minutes, then run a knife around the edges and invert them onto wire racks to cool completely.
- Prepare Frosting: While the cakes are cooling, beat the heavy whipping cream with 1 cup powdered sugar and 1/2 teaspoon coconut creme extract until stiff peaks form. In a separate bowl, beat the cream cheese with 1/4 cup powdered sugar until smooth. Gently fold the whipped cream into the cream cheese mixture until combined. Fold in half of the shredded sweetened coconut to integrate texture and flavor into the frosting.
- Assemble Cake: Once the cakes are completely cooled, spread a layer of the frosting over the first cake layer, then place the second layer on top. Frost the entire cake with the remaining frosting. Sprinkle the remaining shredded coconut on top of the cake as a finishing touch.
Notes
- Use freshly diced pineapple for the best texture and flavor; canned pineapple may introduce excess moisture.
- Make sure cakes are completely cooled before frosting to prevent the frosting from melting.
- If Amoretti pure coconut creme extract is unavailable, substitute with a good quality coconut extract or omit.
- For an added tropical flair, garnish with toasted coconut flakes instead of sweetened shredded coconut.
- Store the cake refrigerated due to the cream cheese-based frosting; consume within 3 days for optimal freshness.
