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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 350°F (175°C) and thoroughly grease and flour three 8-inch round cake pans.
- 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.
- Dry Ingredient Incorporation: Gently fold baking powder, baking soda, salt, and all-purpose flour into the wet mixture, ensuring even distribution without overmixing.
- Flavor Enhancement: Fold crushed pineapple and shredded coconut into the batter, distributing evenly across the mixture.
- 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.
- Cooling Stage: Allow cakes to rest in pans for 20 minutes, then transfer to a wire rack to cool completely to room temperature.
- Pineapple Filling Creation: Combine crushed pineapple, its juice, milk, and instant pudding mix, stirring until achieving a silky, thick consistency.
- 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.
- 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.
- 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