Description
Enjoy a slice of tropical paradise with this Coconut Pineapple Cake, featuring a moist blend of crushed pineapple and shredded coconut, all topped with a creamy coconut frosting. Perfect for celebrations or a sweet treat any day!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- 1 teaspoon coconut extract (for frosting)
- Extra shredded coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with buttermilk, mixing until just combined.
- Gently fold in shredded coconut and crushed pineapple.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- In a medium bowl, combine powdered sugar, milk, and coconut extract. Beat until smooth and creamy. Adjust consistency with more milk if needed.
- Taste the frosting and add more coconut extract if desired.
- Place one cake layer on a serving plate.
- Spread frosting on top of the first layer.
- Place the second cake layer on top and gently press down.
- Use remaining frosting to cover the top and sides of the cake.
- Sprinkle extra shredded coconut on top and around the sides for decoration.
Notes
- Ensure the cakes are completely cool before frosting to prevent melting.
- For a stronger coconut flavor, adjust the amount of coconut extract in the frosting.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes