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Pineapple Coconut Cake

Pineapple Coconut Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 can (8 oz) crushed pineapple, undrained
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup sweetened shredded coconut
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan. Whisk flour, sugar, baking soda, baking powder, and salt in a large bowl. In another bowl, stir oil, eggs, vanilla, crushed pineapple with its juice, and shredded coconut. Fold wet into dry just until combined.
  2. Scrape batter into the prepared pan and bake 30–35 minutes, until a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
  3. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt; beat on low to incorporate, then on medium for 2 minutes until light and spreadable.
  4. Spread frosting over the completely cooled cake. Top with toasted coconut if you like, slice, and serve at room temperature.

Notes

The cake needs to be fully cool before you frost it, or the frosting will melt into a puddle. If you’re baking ahead, wrap the unfrosted layer and refrigerate it overnight, then frost the next day. The flavor deepens after a rest, so this is a great make-ahead dessert.