This Pineapple Coconut Layer Cake is a tropical delight, featuring moist layers of cake infused with coconut and pineapple flavors. The cake is perfectly complemented by a creamy coconut frosting and a hint of pineapple, making it a showstopper for any occasion.
Why You’ll Love This Recipe
- Combines tropical flavors of pineapple and coconut
- Moist and tender cake layers
- Perfect for celebrations and special occasions
- Rich, creamy coconut frosting
- Easy to make with simple ingredients
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Coconut milk
- Crushed pineapple
- Sweetened shredded coconut
- Powdered sugar
- Cream cheese
- Heavy cream
Directions
- Prepare the Cake Batter: Preheat the oven and grease your cake pans. In a bowl, whisk together the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
- Combine: Gradually mix the dry ingredients into the wet mixture, alternating with coconut milk. Fold in crushed pineapple and shredded coconut.
- Bake: Divide the batter between the cake pans and bake until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- Make the Frosting: Beat cream cheese, butter, and powdered sugar until smooth. Add heavy cream and mix until fluffy.
- Assemble the Cake: Layer the cakes with frosting between each layer. Cover the entire cake with frosting and garnish with extra shredded coconut.
- Chill and Serve: Refrigerate for at least an hour before slicing and serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling & Assembly Time: 1 hour
- Total Time: 1 hour 50 minutes
Variations
- Nutty Addition: Add chopped macadamia nuts for extra crunch.
- Coconut-Free Version: Omit shredded coconut and use regular milk instead of coconut milk.
- Pineapple Filling: Add a layer of pineapple preserves between cake layers.
- Lighter Version: Use Greek yogurt instead of cream cheese in the frosting.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: Let the cake come to room temperature before serving. Avoid microwaving, as it may alter the texture.
FAQs
How do I keep my cake layers moist?
Use coconut milk and crushed pineapple to retain moisture, and avoid overbaking.
Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance and store them in the fridge before assembling.
What can I use instead of cream cheese in the frosting?
You can use mascarpone cheese or a simple buttercream frosting as an alternative.
Can I use fresh pineapple instead of canned?
Yes, but make sure to drain excess liquid to avoid making the batter too wet.
How can I make this cake gluten-free?
Use a gluten-free flour blend that substitutes 1:1 for all-purpose flour.
Can I toast the coconut for extra flavor?
Absolutely! Toasting the coconut adds a deeper, nutty flavor to the cake.
What’s the best way to decorate this cake?
You can top it with extra shredded coconut, pineapple slices, or white chocolate shavings.
Can I use boxed cake mix?
Yes, you can use a vanilla or coconut-flavored cake mix and add pineapple for a homemade touch.
How long should I chill the cake before serving?
Chill for at least an hour to let the flavors meld and the frosting set properly.
Can I make cupcakes instead of a layer cake?
Yes, simply divide the batter into cupcake liners and bake for about 18–20 minutes.
Conclusion
This Pineapple Coconut Layer Cake is the perfect dessert for those who love tropical flavors. With its moist cake layers, rich coconut frosting, and bursts of pineapple, it’s a crowd-pleaser for any occasion. Whether you’re baking for a party or simply craving a sweet treat, this cake is sure to impress. Enjoy
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hr
- Yield: 10 servings
Description
: A tropical delight! This pineapple coconut layer cake is moist, fluffy, and filled with luscious pineapple and coconut flavors.
Ingredients
- Flour
- Sugar
- Eggs
- Butter
- Coconut milk
- Pineapple chunks
- Shredded coconut
- Vanilla extract
Instructions
- Mix dry and wet ingredients separately, then combine.
- Pour batter into cake pans and bake.
- Make frosting with coconut milk and pineapple juice.
- Assemble cake and frost with coconut topping.
Notes
- Chill before serving for best flavor.
- Use fresh pineapple for a juicier texture.
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