This recipe creates a luscious Pineapple Coconut Layer Cake, a tropical-inspired dessert that combines the sweet and tangy flavors of pineapple with the rich, nutty taste of coconut. This cake is typically composed of moist layers of cake infused with pineapple and often containing shredded coconut, sandwiched and frosted with a creamy frosting that also carries the flavors of pineapple and coconut. The bright, tropical notes make it a perfect cake for celebrations, summer gatherings, or anyone who enjoys a taste of the tropics. The cake layers themselves often incorporate crushed pineapple or pineapple juice into the batter to ensure a moist crumb and a distinct pineapple flavor. Shredded coconut can be added to the batter for texture and to enhance the tropical theme. The frosting is usually a buttercream or cream cheese-based frosting that is flavored with pineapple extract or juice and often incorporates cream of coconut or shredded coconut for a richer coconut taste. The cake is typically assembled in layers, with frosting spread generously between each layer and covering the entire cake. Decorations often include fresh pineapple pieces, toasted coconut flakes, or maraschino cherries, adding visual appeal and reinforcing the key flavors. The combination of the tender cake layers, the creamy frosting, and the juicy pineapple and chewy coconut creates a delightful textural and flavor experience that is both refreshing and indulgent. This Pineapple Coconut Layer Cake is a crowd-pleaser, offering a taste of sunshine in every slice.
The texture of Pineapple Coconut Layer Cake is a delightful combination of moist and tender cake layers, often with a slight chewiness from the shredded coconut, and a smooth and creamy frosting. The fresh pineapple chunks used for decoration add a juicy bite.
The flavor profile is a harmonious blend of sweet and tangy pineapple and rich, nutty coconut. The cake layers carry the tropical notes of pineapple, often complemented by the taste of coconut. The frosting enhances these flavors with its creamy sweetness and additional hints of pineapple and coconut.
Pineapple Coconut Layer Cake is perfect for a variety of occasions, including birthdays, holidays, summer parties, luaus, or any time you want a tropical-flavored dessert.
The preparation of Pineapple Coconut Layer Cake involves baking the pineapple and coconut-infused cake layers, making a complementary frosting, and then assembling and decorating the cake.
Ingredients (based on a typical Pineapple Coconut Layer Cake recipe):
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or milk with ¾ teaspoon lemon juice or white vinegar, let sit for 5 minutes)
- 1 cup crushed pineapple, undrained
- 1 cup shredded sweetened coconut
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar
- ½ cup cream cheese, softened
- ¼ cup cream of coconut
- 1 teaspoon pineapple extract (optional)
- ¼ cup shredded sweetened coconut, toasted (for decoration)
- Fresh pineapple chunks, for decoration
Equipment:
- Three 8-inch or 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Offset spatula or knife (for frosting)
- Piping bag and tip (optional, for decorative frosting)
Instructions:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Fold in Pineapple and Coconut: Gently fold in the undrained crushed pineapple and shredded sweetened coconut into the batter until evenly distributed.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting: While the cakes are cooling, prepare the frosting. In a large mixing bowl, using an electric mixer, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth. Stir in the cream of coconut and pineapple extract (if using). Beat until the frosting is light and fluffy. Add more powdered sugar or cream of coconut as needed to achieve the desired consistency and flavor.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread an even layer of frosting over the top. Place the second cake layer on top and frost. Place the final cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate: Decorate the cake with toasted shredded coconut around the sides and fresh pineapple chunks on top. You can also use a piping bag and tip to create decorative swirls of frosting on top.
- Serve: Slice and enjoy this delicious Pineapple Coconut Layer Cake!
Enjoy this tropical and flavorful cake!