Description
If you could bottle up sunshine and put it in a cake, this Tropical Pineapple Coconut Cake would be it. It’s that perfect combination of juicy pineapple, creamy coconut, and a soft, buttery cake base, topped with a luscious coconut frosting that tastes like a beach vacation in every bite.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 1 cup toasted coconut flakes
Instructions
Step 1: Make the Cake Batter
- Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and coconut milk, mixing just until combined.
- Gently fold in crushed pineapple for extra moisture and flavor.
Step 2: Bake the Cake
- Divide the batter evenly between the cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
Step 3: Make the Frosting
- Beat cream cheese and butter until smooth.
- Slowly add powdered sugar, then mix in vanilla and coconut milk.
- Fold in toasted coconut flakes for a nutty crunch.
Step 4: Assemble the Cake
- Spread a thick layer of frosting on one cake layer, then place the second layer on top.
- Frost the entire cake and sprinkle with extra toasted coconut flakes.
- Slice, serve, and enjoy the tropical magic!