Pineapple Coconut Cake – Barefeet within the Kitchen

Pineapple coconut cake is a wealthy white cake filled with pineapple taste and only a trace of coconut, layered with a velvety easy, indulgent coconut cream cheese frosting and sprinkled with toasted coconut. It’s the proper dessert for coconut and pineapple lovers alike. 

Pineapple Coconut Cake

Useful canned pineapple and a splash of coconut milk make this particular cake harking back to a Pina Colada. You already understand how a lot I like a well-stocked pantry and these are two meals that you’ll all the time discover in my kitchen.

This isn’t your common pineapple cake. The pineapple is pureed and blended into the precise white cake batter so that you get the tropical taste in each chew. The ensuing batter was so moist and pineapple-y that I may hardly imagine it.

Coconut Frosting

In a nod of understanding to all the individuals who can’t get previous the feel of coconut, it is a easy frosting flavored with creamy coconut milk. This provides the frosting a refined coconut style with out the feel that some may discover off-putting.

The upper fats content material in canned coconut milk makes the frosting good and creamy. Use the total fats number of canned coconut milk quite than the lite or reduced-fat variations for one of the best outcomes.

The coconut milk will get blended with cream cheese and powdered sugar to turn into a creamy candy cake frosting that’s price licking the spoon for. Please notice that refrigerated coconut milk won’t work on this recipe.

When making the straightforward coconut cake frosting, you’ll want to solely beat the cream cheese in with the remainder of substances till simply mixed. When you beat it for too lengthy, the icing is susceptible to turn into runny regardless of how way more powdered sugar you add.

You’re welcome so as to add shredded coconut to the frosting, however I skipped it this time to create a coconut flavored frosting that the coconut-texture-avoidant members of my household would nonetheless love.

I like sprinkling toasted coconut flakes on prime of this cake as a garnish and for slightly additional crunch however once more, provided that I do know everybody I’m serving it to is on board with the feel.

Pinapple Coconut Cake Recipe

The ultimate addition to this pina colada impressed cake is the addition of a tiny little bit of darkish rum to the frosting. It provides a depth of taste that I loved mixed with the pineapple and coconut flavors.

When you can’t or don’t wish to use rum within the frosting, coconut extract is an ideal substitution or you possibly can merely omit it altogether.

As a result of this Pineapple Coconut Cake is so moist, it retains nicely within the fridge for 2-3 days and I particularly love the best way the cake tastes when it’s chilly. It’s a really perfect summertime dessert that’ll make you consider sipping pina coladas (or Pineapple Mojitos) by the pool.

I’ve made this cake each the common approach and with gluten-free flour substitutions and it turned out nicely each methods. Try all the Gluten-Free Dessert Recipes on this web site!

Coconut and Pineapple Cake

To make this delectable deal with, you’ll want the next substances:

• pineapple tidbits
• eggs
• sugar
• canned coconut milk
• butter
• vanilla extract
• flour
• baking powder
• teaspoon kosher salt
• cream cheese
• powdered sugar
• Optionally available: darkish rum or coconut extract, and sweetened coconut

Please keep in mind that the coconut milk you purchase from the refrigerated part of the grocery retailer won’t work on this recipe. You want full-fat canned coconut milk.

Straightforward Pineapple Cake

Preheat the oven to 350°F. Grease and flour (2) 8-inch or 9-inch spherical pans.

Place the pineapple chunks in a blender or meals processor and puree till utterly easy. In a big mixing bowl, beat the eggs and the sugar till easy.

Stir within the coconut milk, melted butter, and vanilla. Add the flour, baking powder, and salt, stir to mix. Add 1 cup of the pureed pineapple and stir as soon as extra.

Divide the batter between the ready pans. Bake for 35-38 minutes, or till a toothpick inserted within the heart of the cake comes out clear.

Let the truffles cool within the pans for quarter-hour, earlier than rigorously inverting over a wire rack. Let the truffles cool utterly.

Place the cream cheese in a big mixing bowl and beat with an electrical mixer till easy. Sprinkle in half of the powdered sugar and beat to mix.

Add the remaining sugar and beat once more. Pour within the coconut milk and the vanilla, beat to mix after which style the frosting. Regulate the sugar as desired, and add a tiny splash of rum, if you need.

Place one layer of the cake on a plate, prime with ⅓ of the frosting, smoothing it gently throughout the cake, virtually to the sting. Gently place the second cake over the frosting layer.

I like to position the primary cake upright after which flip the second cake over, in order that the tops are dealing with in and the underside is on prime offering a pleasant flat layer. Scoop the remaining frosting onto the highest cake and gently unfold it throughout the cake.

Sprinkle with coconut, if desired, and chill within the fridge till able to serve.

Baking Ideas

Watch out to keep away from overbeating the cream cheese for the frosting. Cease beating it as quickly as it’s easy.

Whether it is crushed for too lengthy, it is going to turn into runny and all of the sugar on the planet gained’t thicken it once more. I actually just like the trace of rum within the frosting, however it’s scrumptious each with and with out it. 

This cake will also be made in a 9×13 pan. Enable the cake to chill earlier than icing it within the pan or flip the cooled cake out onto a platter and frost utterly.

To toast the coconut, preheat the oven to broil. Unfold the coconut throughout a baking pan and place it within the oven.

Don’t stroll away. Watch the coconut because it begins to brown, it is going to solely take a few minute to toast and it’ll burn lightning quick for those who aren’t paying consideration.

Recipes with Pineapple and Coconut

Like I discussed earlier, I like cooking and baking with canned pineapple. I can also’t get sufficient contemporary pineapple.

When you try to love this cake as a lot as my household did, you’re additionally prone to love my Pineapple Mojito Fruit Salad (which, like Pineapple Coconut Cake, was impressed by my enjoyment of pineapple flavored drinks just like the Pineapple Coconut Sour) and Mango Pineapple Ice Cream.

Carry on the pineapple and coconut for breakfast, too! Check out our Pineapple Coconut Baked Oatmeal and Hawaiian Banana Bread with Pineapple and Coconut.

For extra coconut and pineapple dessert goodness, you also needs to have Pineapple Coconut Bars in your radar. They’re every thing that’s scrumptious about this cake in bar type with a crispy shortbread crust and coconut flakes.

And the way may I neglect to say Pina Colada Ice Cream and Coconut Pineapple Smoothie Ice Cream? The names communicate for themselves.

{initially printed 8/13/15 – recipe notes and photographs up to date 1/22/25}