Description
This Pineapple Coconut Cake is a moist, tropical delight featuring crushed pineapple and shredded coconut, all topped with a creamy cream cheese frosting. It’s perfect for any occasion, whether a gathering or a cozy snack!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 can (20 oz) crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts (optional)
- 1 cup powdered sugar
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter and granulated sugar. Beat on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Gently fold in the drained crushed pineapple, shredded coconut, and chopped nuts (if using).
- Grease and flour a 9×13 inch baking pan. Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the vanilla extract and milk until fluffy.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Optionally, sprinkle additional shredded coconut or chopped nuts on top.
- Slice into squares and serve. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- Ensure the cake is completely cooled before frosting to prevent melting.
- For a lighter frosting, you can add more milk to achieve your desired consistency.
- This cake can be frozen; wrap it tightly in plastic wrap and store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes