Indulge in the exotic flavors of the tropics with this Toasted Coconut Pineapple Cake, a dessert that combines the natural sweetness of ripe pineapples with the nutty crunch of toasted coconut. This cake is moist, flavorful, and perfect for any celebration or as a weekend treat.
The subtle tartness of pineapple balances beautifully with the richness of the coconut, while a light cream cheese frosting ties everything together with a smooth, tangy finish. Whether served chilled or at room temperature, each slice offers a bite of paradise that’s sure to impress family and friends alike.
Ingredients
For the Cake:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup light brown sugar, packed
½ cup unsalted butter, softened
½ cup vegetable oil
3 large eggs
1 tsp vanilla extract
1 cup crushed pineapple with juice
½ cup sour cream or plain yogurt
1 cup sweetened shredded coconut
For the Toasted Coconut Topping:
½ cup sweetened shredded coconut
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 ½ cups powdered sugar
1 tsp vanilla extract
2 tbsp pineapple juice (optional, for extra flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan or two 9-inch round pans for a layered version.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This helps create a tender cake texture.
- Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
- Mix in the oil and sour cream until smooth, followed by the crushed pineapple with its juice. The batter will be slightly thick and moist.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake fluffy.
- Fold in the shredded coconut evenly throughout the batter.
- Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Bake for 30–35 minutes (for a single layer) or 25–30 minutes (for layered pans), or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- While the cake is baking, toast the ½ cup of shredded coconut in a dry skillet over medium heat. Stir continuously for 4–6 minutes until golden brown. Set aside to cool.
- For the frosting, beat the softened cream cheese and butter together until creamy. Add the powdered sugar gradually, then mix in vanilla extract and pineapple juice if using, for an extra tropical note.
- Once the cake is cool, spread the frosting evenly over the top (and sides, if making a layer cake).
- Sprinkle the toasted coconut generously over the frosting, gently pressing it into the surface so it sticks.
- Chill the cake for at least 30 minutes before slicing to allow the frosting to set and the flavors to meld together.