Description
A moist and tropical pineapple and coconut cake layered with fluffy whipped cream frosting and topped with toasted coconut for a refreshing, island-inspired dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 1/2 cups crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon coconut extract
- 1 cup chopped fresh pineapple
- 1/2 cup toasted coconut
Instructions
- Preheat oven to 175°C (350°F) and grease three 9-inch cake pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy, then add eggs one at a time and vanilla.
- Alternate adding dry ingredients and coconut milk, mixing until smooth.
- Fold in crushed pineapple and shredded coconut.
- Divide batter into pans and bake for 25–30 minutes until a toothpick comes out clean.
- Cool cakes completely on a wire rack.
- Whip heavy cream, powdered sugar, and coconut extract until stiff peaks form.
- Layer cakes with whipped cream and chopped pineapple between layers.
- Frost top and sides, then garnish with toasted coconut and extra pineapple.
Notes
- Drain pineapple well to avoid excess moisture.
- Use full-fat coconut milk for best flavor.
- Keep cake refrigerated due to whipped cream frosting.
- Do not overmix batter to maintain light texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
