Imagine a dessert that transports you to a sun-soaked beach with every single bite - this Pineapple Coconut Layer Cake is your ticket to a culinary tropical getaway! Bursting with the sweet, tangy flavors of fresh pineapple and rich, creamy coconut, this cake isn't just a dessert; it's an experience that will make your taste buds dance with pure tropical delight. Whether you're looking to impress guests or treat yourself to an extraordinary homemade treat, this recipe promises to turn an ordinary day into an extraordinary tropical celebration.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened coconut flakes
- 1 cup crushed pineapple, drained
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup coconut milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, salt, and unsweetened coconut flakes. Mix well to ensure the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the coconut milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Fold in the drained crushed pineapple gently into the batter using a spatula, ensuring it's evenly distributed.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cakes to prevent over-baking.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, you can prepare your frosting or topping. A simple whipped cream or cream cheese frosting pairs beautifully with this cake.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then gently place the second layer on top of the first.
- Frost the top and sides of the cake with your chosen frosting. You can also sprinkle additional coconut flakes on top for decoration.
- Slice the cake into 8 servings and enjoy your delicious Pineapple Coconut Layer Cake!
Tips
- Ingredient Temperature Matters: Ensure your butter, eggs, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake light and fluffy.
- Drain Pineapple Thoroughly: Remove excess moisture from crushed pineapple to prevent a soggy cake bottom.
- Check Cake Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and sliding.
- Enhance Flavor: Toast some extra coconut flakes for garnishing to add a delightful crunch and deeper flavor.
- Make Ahead: This cake tastes even better the next day, so consider preparing it in advance for events or gatherings.
Nutrition Facts
Calories: 442kcal
Carbohydrates: 54g
Protein: 6g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 79mg
