🍍🥥 Pineapple Coconut Cake – Moist, Tropical & Irresistible!
This cake tastes like a vacation in every bite. Don’t lose this one!
🛒 Ingredients
Cake
- 2 cups all-purpose flour
- 1½ cups sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- ½ cup vegetable oil (or melted butter)
- ¾ cup crushed pineapple with juice
- ½ cup coconut milk (or regular milk)
- 1 tsp vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
Creamy Coconut Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2½ cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp coconut milk
- Extra shredded coconut for topping
👩🍳 Instructions
- Prep
- Preheat oven to 350°F (180°C)
- Grease and flour a 9×13-inch pan or two 9-inch round pans.
- Mix Dry Ingredients
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In another bowl, whisk eggs, oil, pineapple with juice, coconut milk, and vanilla.
- Combine
- Add wet ingredients to dry ingredients.
- Fold in shredded coconut. Mix just until smooth.
- Bake
- Pour batter into pan.
- Bake 35–40 minutes, until a toothpick comes out clean.
- Let cool completely.
- Frosting
- Beat cream cheese and butter until creamy.
- Add powdered sugar, vanilla, and coconut milk. Beat until fluffy.
- Finish
- Spread frosting over cooled cake.
- Sprinkle with shredded coconut.
✨ Tips
- For extra moisture, poke the cake and drizzle a little pineapple juice before frosting.
- Toast the coconut for a deeper flavor.
- Serve chilled or at room temperature—both are amazing!
👉 Save this recipe & share with coconut lovers 🥥🍍
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