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Moist coconut pineapple cake recipe slice served on a dark plate topped with shredded coconut

Moist Coconut Pineapple Cake Recipe

This moist coconut pineapple cake recipe delivers soft fluffy layers packed with tropical flavor. Made with crushed pineapple and coconut milk it stays fresh for days and gives bakery style results at home.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 14
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • Cake Batter:
  • 2 1/2 cups / 315g all purpose flour
  • 2 1/2 tsp / 10g baking powder
  • 1/2 tsp / 3g baking soda
  • 1/2 tsp / 3g fine sea salt
  • 3/4 cup / 170g unsalted butter softened
  • 1 3/4 cups / 350g granulated sugar
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup / 240ml full fat coconut milk
  • 1 1/2 cups / 340g crushed pineapple in juice do not drain
  • 1 cup / 85g sweetened shredded coconut
  • Cream Cheese Frosting:
  • 8 oz / 226g cream cheese softened
  • 1/2 cup / 113g unsalted butter softened
  • 3 1/2 cups / 420g powdered sugar sifted
  • 2 to 4 tbsp coconut milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3/4 cup / 65g toasted shredded coconut for garnish

Method
 

  1. Preheat oven to 350F / 175C. Grease and line 9x13 inch pan or two 8 inch round pans with parchment paper.
  2. Whisk flour baking powder baking soda and salt in a bowl. Set aside.
  3. Beat butter and sugar on medium high for 4 to 5 minutes until pale and fluffy.
  4. Add eggs one at a time beating after each. Mix in vanilla and coconut extract.
  5. Add dry ingredients in three parts alternating with coconut milk. Begin and end with dry ingredients. Mix just until combined.
  6. Fold in undrained crushed pineapple and shredded coconut with a spatula.
  7. Pour into prepared pan. Bake 38 to 48 minutes for sheet cake or 30 to 38 minutes for round layers. Toothpick should come out with moist crumbs.
  8. Cool in pan 15 to 20 minutes then transfer to wire rack to cool completely.
  9. Beat cream cheese and butter until smooth. Add powdered sugar coconut milk vanilla and salt. Mix until spreadable.
  10. Frost cooled cake and garnish with toasted coconut and pineapple pieces.