This delicious pineapple coconut cake combines the flavours of pineapple and coconut. This tropical cake is perfect for special occasions like weddings, birthdays, and anniversaries. It can also be made for desserts to impress your guests at home.
Why You’ll Love This Pineapple Coconut Cake
This pineapple coconut cake isn’t just a dessert. It’s a tropical escape in every bite. Combining pineapple and coconut flavours creates a delightful balance of sweetness and richness. The cake is soft, moist, and buttery, thanks to a blend of coconut milk and melted coconut oil. It’s easy to make and turns out beautifully every time, especially when baked in a bundt pan. The shredded coconut adds a nice texture inside and out, and the smooth glaze gives it a bakery-style finish. Whether serving it at a party or as a weekend indulgence, it’s a showstopper.
To make this cake, you’ll need;
Ingredients for Pineapple Coconut Cake
For the cake
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup sugar
- 3/4 cup unsalted butter
- 3 eggs
- 1 tsp vanilla
- 1 tsp pineapple extract
- 1 tsp coconut extract
- 3/4 cup coconut milk
- 1/4 cup coconut oil (melted)
- 1/2 cup unsweetened shredded coconut
For the glaze
- 2 tbsp butter (melted)
- 1/2 cup powdered sugar
- 1/8 cup whole milk
- A pinch of salt
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 3/4 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F (180°C). Grease and lightly flour a bundt cake pan
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together sugar and butter until light. Add eggs, one at a time while beating until fluffy. Add coconut oil followed by coconut milk and the extracts
- Add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the shredded coconut.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Delicious Pineapple Coconut Cake
Ingredients
For the cake
- 21/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 11/4 cup sugar
- 3/4 cup butter unsalted
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp pineapple extract
- 1 tsp coconut extract
- 3/4 cup coconut milk
- 3/4 cup coconut oil melted
- 1/2 cup shredded coconut unsweetened
For the glaze
- 2 tbsp butter melted
- 1/2 cup powdered sugar
- 1/8 cup milk whole
- a pinch of salt
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 3/4 cup shredded coconut unsweetened
Instructions
- Preheat the oven to 350°F (180°C). Grease and lightly flour a bundt cake pan
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together sugar and butter until light. Add eggs, one at a time while beating until fluffy. Add coconut oil followed by coconut milk and the extracts
- Add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the shredded coconut.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 45 minutes or until a toothpick inserted in the center comes clean.
- Allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Tips & Variations
- Toast the coconut flakes on top of the cake for extra texture and flavour.
- Add a splash of rum or coconut rum for a tropical twist.
- Don’t overbake, it will become dry.
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