Tropical Paradise Pineapple Coconut Cake Recipe

Sweet tropical breezes and luscious pineapple coconut cake recipe flavors dance together in this irresistible dessert.

Layers of moist, golden cake mingle with creamy coconut frosting and tangy pineapple bits.

Each slice promises a delectable journey through sunny island inspirations.

The combination creates a dessert that whispers of relaxed afternoons and warm coastal memories.

Soft, tender crumbs meet rich, velvety textures in every heavenly bite.

Bakers of all skill levels can easily master this delightful tropical treat.

You’ll fall in love with this simple yet sophisticated cake that turns any ordinary day into a celebration.

Tools for Baking This Pineapple Coconut Treat

• Electric mixer: Essential for beating cream cheese, butter, and creating smooth frosting.
• Large mixing bowls: Perfect for combining cake batter and preparing frosting ingredients.
• Whisk: Great for blending wet ingredients and ensuring smooth cake batter.
• 8-inch round cake pans (3): Crucial for baking even cake layers.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.
• Wire cooling rack: Helps cakes cool evenly and prevents soggy bottoms.
• Cake plate: Provides a beautiful surface for assembling and presenting the cake.
• Spatula: Useful for spreading pineapple filling and frosting between cake layers.
• Toothpick: Helps check cake doneness by testing for moist crumbs.

How to Make a Tropical Pineapple Coconut Cake

• Cake Preparation

Gather all ingredients and equipment. Warm up the oven and prepare three round cake pans by lightly coating them with grease and flour.

• Batter Mixing

Combine wet ingredients in a large mixing bowl, blending oil, sour cream, sugar, eggs, and flavor extracts until smooth and well integrated.

• Dry Ingredient Integration

Gently fold in dry components like flour, baking powder, and salt. Mix carefully to maintain a light, airy texture. Softly incorporate pineapple and coconut pieces.

• Baking Process

Pour batter evenly into prepared pans. Slide into preheated oven and bake until golden and a testing tool comes out clean, around 20 minutes.

• Cooling Stage

Allow cake layers to rest in pans briefly, then transfer to cooling rack. Let layers reach room temperature before further handling.

• Filling Creation

Whisk pineapple, pudding mix, and milk together until a rich, creamy consistency develops.

• Frosting Preparation

Blend cream cheese and butter until silky. Gradually add powdered sugar, vanilla, and coconut extract. Adjust sweetness to personal preference.

• Cake Assembly

Layer cake pieces, spreading pineapple filling between each section. Cover entire cake with coconut cream cheese frosting.

• Serving Recommendation

Chill cake for several hours to enhance flavor and make slicing easier. Garnish with toasted coconut if desired.

Tips to Enhance Pineapple Coconut Flavors

• Wrap each cake layer individually in plastic wrap and freeze up to 2 months for make-ahead convenience, ensuring a stress-free dessert preparation.
• Drain crushed pineapple thoroughly to prevent excess moisture from making the cake dense or soggy, guaranteeing a perfectly light crumb.
• Sprinkle shredded coconut on a baking sheet and bake at 325°F for 5-7 minutes, stirring occasionally, to enhance its nutty flavor and add delightful crunch to cake decorations.
• Experiment with adding rum extract or a splash of dark rum to the filling or frosting for a tropical, adult-friendly twist that complements the pineapple and coconut flavors.
• Keep the assembled cake refrigerated in an airtight container for up to 5 days, allowing the flavors to meld and intensify with each passing day.

Ways to Serve Pineapple Coconut Cake Beautifully

• Tropical Beach Party Plating: Create a stunning dessert experience by serving slices on a bamboo board with fresh pineapple wedges and toasted coconut flakes scattered around the cake.
• Elegant Afternoon Tea Pairing: Complement the cake with a chilled coconut iced tea or a light rum-based cocktail that echoes the tropical flavors of the dessert.
• Brunch Centerpiece Styling: Arrange the cake on a white ceramic stand with edible flowers like orchids or hibiscus for a beautiful, Instagram-worthy presentation that highlights its gorgeous texture and layers.
• Chilled Dessert Recommendation: Refrigerate the cake for 4-6 hours before serving to enhance flavor melding and create a firmer, more elegant slice that cuts cleanly and looks professionally prepared.

Pineapple Coconut Cake: Save It for Later

• Refrigerate Wisely: Store the fully assembled cake in an airtight container in the refrigerator for up to 5 days, ensuring maximum freshness and flavor preservation.
• Freeze for Future Delight: Wrap individual cake layers or the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months, perfect for unexpected sweet cravings or last-minute gatherings.
• Slice and Store Smart: Before refrigerating, cover the cake's cut surfaces with plastic wrap to prevent drying out and maintain its delectable moisture and texture.
• Bring to Room Temperature: Remove the cake from the refrigerator 30-45 minutes before serving, allowing it to soften and letting the flavors develop and become more vibrant for an optimal taste experience.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Calories: 360 kcal

Servings: 13

What’s Inside a Pineapple Coconut Cake

• Vegetable Oil: Provides moisture and helps create a tender, soft cake texture with a smooth crumb.
• Sour Cream: Adds richness and tanginess, ensuring the cake stays incredibly moist and tender.
• Coconut Milk: Infuses tropical flavor and provides a luxurious, creamy base for the cake.
• Eggs: Bind ingredients together and create structure, helping the cake rise beautifully.
• Vanilla Extract: Enhances overall flavor depth with its warm, comforting aroma.
• Coconut Extract: Amplifies the tropical coconut essence throughout the cake.

• Granulated Sugar: Sweetens the cake and helps create a golden, tender crumb.
• All-Purpose Flour: Forms the fundamental structure of the cake, providing necessary framework.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Balances sweetness and enhances overall flavor profile.

• Crushed Pineapple: Adds natural sweetness and tropical moisture to the cake's filling.
• Pudding Mix: Helps thicken the pineapple filling and provides smooth consistency.
• Cream Cheese: Creates a tangy, rich base for the frosting with luxurious texture.
• Unsalted Butter: Adds richness and helps stabilize the frosting.
• Powdered Sugar: Sweetens and provides structure to the cream cheese frosting.
• Toasted Coconut: Provides delightful crunch and intense coconut flavor for garnishing.

Tropical Pineapple Coconut Cake Recipe

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• Total Time: 50 minutes
• Yield: 13 1x

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Description

Tropical Delight pineapple coconut cake combines rich island flavors with moist texture and creamy frosting. Bakers who enjoy sweet desserts with Hawaiian influences will savor each delectable slice of this classic tropical treat.

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Ingredients

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• 3 eggs
• 2 ¼ cups all-purpose flour (295g)
• 1 ½ cups granulated sugar (300g)
• 1 cup crushed pineapple with juice
• ¾ cup sweetened, shredded coconut
• ½ cup coconut milk
• ½ cup sour cream (135g)
• ½ cup oil (110g)
• 2 tsps vanilla extract
• 1 tsp coconut extract
• 1 tsp baking soda
• 2 tsps baking powder
• ½ tsp salt
• 1 pinch salt
• 1 ¼ cup crushed pineapple with juice
• ½ cup milk
• 1 package vanilla instant pudding mix (102g)
• 4 cups powdered sugar (480g)
• 1 cup cream cheese, room temperature (250g/8 oz)
• ½ cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 1 tsp coconut extract

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Instructions

1. Preparation: Preheat oven to 350°F (175°C) and thoroughly grease and flour three 8-inch round cake pans.
2. Mixing Base: Whisk vegetable oil, sour cream, and granulated sugar until fully integrated, then blend in eggs, vanilla extract, coconut extract, and coconut milk until smooth.
3. Dry Ingredient Incorporation: Gently fold baking powder, baking soda, salt, and all-purpose flour into the wet mixture, ensuring even distribution without overmixing.
4. Flavor Enhancement: Fold crushed pineapple and shredded coconut into the batter, distributing evenly across the mixture.
5. Baking Process: Divide batter equally among prepared pans, creating level surfaces, and bake for 18-20 minutes until a toothpick inserted comes out with minimal moist crumbs.
6. Cooling Stage: Allow cakes to rest in pans for 20 minutes, then transfer to a wire rack to cool completely to room temperature.
7. Pineapple Filling Creation: Combine crushed pineapple, its juice, milk, and instant pudding mix, stirring until achieving a silky, thick consistency.
8. Frosting Preparation: Beat cream cheese until smooth, then add softened butter, whipping until light and creamy. Incorporate vanilla extract, coconut extract, and salt, gradually adding powdered sugar in multiple additions.
9. Cake Assembly: Layer first cake with half the pineapple filling, position second layer, repeat filling, and top with final cake layer. Frost entire cake comprehensively.
10. Finishing Touches: Optionally garnish with toasted coconut flakes and refrigerate for 4-6 hours to enhance flavor and improve slicing precision.

Notes

• Prevent Overmixing: Stir flour gently to maintain cake’s delicate, tender crumb and avoid tough, dense texture.
• Control Moisture Balance: Drain crushed pineapple slightly to prevent excess liquid from making cake soggy or compromising structural integrity.
• Temperature Precision: Allow ingredients like eggs and cream cheese to reach room temperature for smoother blending and consistent cake texture.
• Strategic Cooling: Let cake layers cool completely before frosting to prevent cream cheese frosting from melting and ensure clean, professional decoration.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 13
• Calories: 360
• Sugar: 40g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg