Description
Luscious Pineapple Coconut Cake delivers tropical paradise on a plate, blending sweet Hawaiian pineapple with creamy coconut in a moist, rich dessert. Tropical flavors dance together, creating a delightful escape you can savor with each heavenly slice.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups all-purpose flour (295g)
- 1 ½ cups granulated sugar (300g)
- 3 eggs
- 1 cup crushed pineapple with juice
- ¾ cup sweetened, shredded coconut
- ½ cup coconut milk
- ½ cup sour cream (135g)
- ½ cup oil (110g)
Wet and Flavor Ingredients:
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 pinch salt
Pineapple Filling Ingredients:
- 1 ¼ cup crushed pineapple with juice
- ½ cup milk
- 1 package vanilla instant pudding mix (102g)
Coconut Cream Cheese Frosting Ingredients:
- 4 cups powdered sugar (480g)
- 1 cup cream cheese, room temperature (250g/8oz)
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
Instructions
- Prepare the oven by heating to 350°F (175°C) and thoroughly coat three 8-inch (20 cm) round cake pans with grease and flour.
- In a spacious mixing bowl, vigorously whisk together vegetable oil, sour cream, and granulated sugar until well integrated.
- Incorporate eggs, pure vanilla extract, coconut extract, and coconut milk, whisking until the mixture becomes smooth and uniform.
- Gradually fold in baking powder, baking soda, and salt, ensuring complete and even distribution throughout the batter.
- Gently fold in all-purpose flour, mixing until just incorporated, being careful not to overmix the batter.
- Carefully fold in crushed pineapple and shredded coconut, distributing evenly throughout the cake mixture.
- Equally divide the batter among the prepared cake pans, creating smooth, level surfaces.
- Bake in the preheated oven for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge with minimal moist crumbs.
- Allow cakes to rest in their pans for 20 minutes, then transfer to a wire cooling rack to reach room temperature completely.
- For the pineapple filling, combine crushed pineapple with its natural juice, milk, and instant pudding mix, stirring until achieving a silky smooth consistency.
- Let the filling stand until it reaches a thick, spreadable texture.
- Prepare the coconut cream cheese frosting by beating cream cheese with an electric mixer until completely smooth.
- Add softened butter and whip on high speed until the mixture becomes light and creamy.
- Introduce vanilla extract, coconut extract, and salt, blending thoroughly.
- Gradually incorporate powdered sugar in 3-4 separate additions, beating well after each and adjusting sweetness to taste.
- For cake assembly, place the first cake layer on a decorative plate and spread half the pineapple filling, leaving a small border around the edges.
- Carefully position the second cake layer and repeat with remaining pineapple filling.
- Crown with the final cake layer and generously frost the entire cake.
- Optionally garnish with toasted coconut flakes for additional texture and visual appeal.
- While the cake can be served immediately, refrigerating for 4-6 hours will enhance slicing precision and flavor melding.
Notes
- Tropical treat perfect for summer gatherings or special celebrations with a delightful blend of pineapple and coconut flavors.
- Make ahead friendly cake that can be prepared and refrigerated up to 2 days before serving, enhancing the flavor melding process.
- Ensure ingredients are at room temperature for smoother mixing and better cake texture, especially eggs and cream cheese.
- Toasting coconut before decoration adds a nutty depth and brings out richer, more complex flavor profiles.
- Refrigerating the cake for 4-6 hours before serving helps set the filling and frosting, creating cleaner slices and more intense taste.
- Use fresh, high-quality pineapple and coconut extracts for the most vibrant and authentic tropical taste experience.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 525 kcal
- Sugar: 62 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg