I. Introduction
Pineapple and Coconut Cake is the perfect tropical dessert, combining sweet, juicy pineapple with rich, nutty coconut in a moist and fluffy cake. With its light texture, creamy frosting, and tropical flavors, this cake is ideal for summer gatherings, birthdays, or any special occasion.
If you love piña colada flavors, this cake will be a dream come true! 
II. Why You’ll Love This Recipe
Tropical flavors – Sweet pineapple and coconut create a deliciously unique taste. Moist and tender texture – Thanks to crushed pineapple and coconut milk. Easy to make – Simple ingredients and straightforward steps. Perfect for any occasion – Great for summer, birthdays, or just a sweet treat!
III. Ingredients You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- ½ cup coconut oil (or vegetable oil)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, for extra coconut flavor)
- ¾ cup coconut milk (or whole milk)
- 1 cup crushed pineapple (drained)
- 1 cup shredded coconut
For the Frosting:
- 1 (8 oz) block cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk (or regular milk)
- ½ cup shredded coconut (for garnish)
- Pineapple slices or chunks for decoration
IV. Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat together butter, coconut oil, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extract.
- Alternately add the dry ingredients and coconut milk, starting and ending with dry ingredients.
- Fold in crushed pineapple and shredded coconut until evenly combined.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- 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 transfer them to a wire rack to cool completely.
Step 3: Make the Frosting
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until fluffy.
- Mix in vanilla extract and coconut milk until smooth.
Step 4: Assemble & Decorate the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Sprinkle shredded coconut over the cake and decorate with pineapple slices.
- Refrigerate for at least 30 minutes before slicing for the best texture.
V. Tips for the Best Pineapple Coconut Cake
Use fresh or canned pineapple – Just be sure to drain excess liquid. Coconut milk enhances the flavor – Avoid using sweetened coconut milk. Chill the cake before slicing – This helps keep the frosting firm. Add toasted coconut for extra crunch – Toast in the oven at 350°F for 5 minutes.
VI. Variations & Customizations
Chocolate Twist – Add a drizzle of melted chocolate on top.
Sheet Cake Option – Bake in a 9×13-inch pan instead of layers.
Nutty Addition – Add chopped pecans or macadamia nuts for extra texture.
Extra Fruity – Add diced mango or banana to the batter.
VII. How to Store & Freeze
1. Storing Leftovers
- Keep in an airtight container in the fridge for up to 4 days.
2. Freezing
- Freeze unfrosted cake layers for up to 3 months.
- Wrap in plastic wrap and aluminum foil before freezing.
- Thaw at room temperature before frosting.
VIII. Frequently Asked Questions
1. Can I make this cake in advance? Yes! Bake the cake layers a day before, store them in the fridge, and frost before serving.
2. What can I serve with this cake? It pairs well with vanilla ice cream or a tropical fruit salad.
3. Can I use coconut flour instead of all-purpose flour?
No, coconut flour absorbs too much liquid. Stick to all-purpose or cake flour.
IX. Conclusion – A Tropical Treat for Any Occasion!
Pineapple and Coconut Cake is a moist, tropical dessert that’s sure to impress. Whether you’re celebrating a birthday or just craving something sweet, this cake is easy to make, incredibly delicious, and full of summer vibes!
Try this recipe and let us know – what’s your favorite tropical dessert? Comment below!
