Description
A tropical delight layered with moist pineapple cake, creamy coconut filling, and a fluffy frosting that melts in your mouth — this cake truly tastes like a vacation in every bite.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup crushed pineapple (with juice)
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut (sweetened)
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- ½ cup coconut cream
- Pineapple chunks and toasted coconut for garnish
Instructions
- Preheat oven to 350°F and grease two 9-inch round cake pans.
- Whisk flour, baking powder, and salt together; set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and coconut milk to the batter, starting and ending with flour.
- Fold in crushed pineapple and shredded coconut.
- Divide batter into pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually, then blend in coconut cream.
- Frost the cake, layer if desired, and top with pineapple chunks and toasted coconut.
Notes
- Ensure the butter is softened for easier mixing.
- For a richer flavor, use fresh pineapple instead of canned.
- To toast coconut, bake it in a preheated oven at 350°F for about 5-7 minutes, stirring frequently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg