Pineapple Cake Coconut Frosting

Pineapple Cake with Coconut Frosting is the dessert that makes any occasion feel like a celebration It has moist layers packed with juicy pineapple and a pillow of creamy coconut frosting on top Nothing brings my family to the table faster and it is the recipe I bake to remind us all of vacations in the tropics

The first time I made this was for my mom’s birthday and she still calls it her all time favorite birthday cake The combination of sweet pineapple and rich coconut is pure sunshine on a plate

Ingredients

• Canned pineapple tidbits: use good quality brands packed in juice for best flavor the pineapple brings natural sweetness and keeps the cake moist
• Eggs: fresh eggs ensure a fluffy rise and add richness to the cake
• Sugar: gives sweetness and helps the cake brown beautifully look for fine granulated sugar
• Canned coconut milk: full fat coconut milk makes every bite creamy and deeply flavorful always shake the can before using
• Butter: melted and cooled slightly choose unsalted for better control over flavor it adds richness and moistness
• Vanilla extract: real vanilla deepens all the tropical notes
• All purpose flour: go for unbleached and sift for a tender crumb
• Baking powder: makes the cake rise evenly and stay light
• Kosher salt: balances sweetness and sharpens all other flavors
• Gluten free alternative: brown rice flour potato starch tapioca starch and xanthan gum create a GF version with texture close to classic
• For the Frosting
• Cream cheese: at room temperature allows the frosting to whip up super smooth try to use full fat for best texture
• Powdered sugar: sift before measuring to avoid lumps in your frosting
• Canned coconut milk: adds a hint of coconut to every bite again full fat is best
• Vanilla extract: real vanilla brings warmth and complexity
• Dark rum or coconut extract: both optional but bring a grown up twist or boost coconut flavor
• Sweetened coconut flakes: for topping choose flaked or shredded and try to toast them for crunch

Step by Step Instructions

Prepare the Pans:

Grease and flour two eight or nine inch round cake pans Make sure you get into the edges to prevent sticking

Puree the Pineapple:

Drain the canned pineapple and blend until smooth with no chunks left Pureeing ensures there are no chewy bits and the moisture is right

Mix Wet Ingredients:

In a large bowl beat the eggs and sugar until pale and smooth this helps dissolve the sugar and whip some air in Add the coconut milk melted butter and vanilla and stir gently until even

Combine Dry Ingredients:

Add flour baking powder and salt to the wet mixture and stir just until combined Do not over mix if you want the cake to stay tender

Add Pineapple:

Mix in one cup of the pureed pineapple Fold gently to keep the batter light

Bake the Cakes:

Divide the batter between your pans and smooth the tops Bake in a preheated three fifty degree oven until a toothpick in the center comes out clean about thirty five to thirty eight minutes Let the cakes cool in the pans for about fifteen minutes then invert them onto a rack and cool completely

Make the Frosting:

Beat cream cheese in a large bowl with an electric mixer until super smooth Add powdered sugar in two parts whipping thoroughly after each addition Pour in coconut milk and vanilla beat until creamy Taste and if you want more flavor add a splash of rum or coconut extract

Assemble the Cake:

Lay one cake layer on your plate and spread a third of the frosting almost to the edge Stack the second layer upside down for a flat top Cover with the rest of the frosting making swoops with your spatula Sprinkle coconut flakes on top Press gently so they cling well Chill before serving to let everything set

Pin

My favorite part of this recipe is always toasting the coconut for the topping That warm nutty smell instantly fills the kitchen and has everyone peeking around the oven waiting for a taste This cake became our family’s Easter tradition and every year someone tries to sneak a bit of frosting from the bowl

Storage Tips

This cake keeps beautifully in the fridge for two to three days Just cover tightly with plastic wrap to keep it from drying out The flavors deepen as it sits so leftovers are a treat The frosted cake freezes well too just thaw overnight in the fridge before serving

Ingredient Substitutions

If you cannot find pineapple tidbits crushed pineapple also works just make sure to drain it well You can use gluten free flour blend if you want less fuss or swap the butter with neutral oil for a dairy free version but the flavor will change Almond extract is a fun substitute for vanilla if you are feeling creative

Serving Suggestions

Serve this cake cold for the firmest frosting slice or let it warm a little for extra creaminess Fresh berries on the side look beautiful or scoop vanilla ice cream for a real celebration With coffee or tropical tea this cake makes any get together feel special

Pin

A Slice of Sunshine

This cake brings together classic Southern pineapple sheet cakes and coconut sweets you find in the Caribbean It is nostalgic and a little exotic at the same time My grandmother would always say It tastes like vacation Besides being a showstopper for birthdays it is the kind of dessert that starts conversations and ends dinners with smiles

Recipe Questions & Answers

→ How do I achieve a moist pineapple cake?

Puree the pineapple tidbits until smooth, and use both coconut milk and melted butter in the batter. This combination ensures tender, moist layers with rich tropical flavor.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a blend of brown rice flour, potato starch, tapioca starch, and xanthan gum to create a gluten-free version with equally delicious results.

→ Is toasting the coconut for topping necessary?

Toasting the coconut is optional, but it adds a pleasant crunch and deeper flavor. Simply toast the shredded coconut in a dry skillet over medium heat until golden.

→ Should the cake be refrigerated after frosting?

Yes, due to the cream cheese in the coconut frosting, it's best to refrigerate the cake until ready to serve. Allow slices to come to room temperature for best texture.

→ Can I use fresh pineapple instead of canned?

Fresh pineapple can be used if chopped and pureed thoroughly, but the result may be slightly less sweet than with canned pineapple tidbits.

→ Is dark rum in the frosting necessary?

Adding dark rum is optional and can be swapped for coconut extract. It lends a hint of depth to the frosting but can be omitted for an alcohol-free version.