That sounds absolutely tropical and decadent 🌴🍍 — a Pineapple Cake with Coconut Cream and Toasted Coconut Flakes is like sunshine in dessert form!
Here’s a moist, flavorful recipe that combines fluffy pineapple cake layers, creamy coconut filling, and a snowy coating of coconut flakes.
🍍 Pineapple Coconut Cake
Ingredients (makes one 9-inch layer cake)
🧁 For the Cake:
- 2 cups (260 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 can (8 oz / 225 g) crushed pineapple in juice (do not drain)
- ½ cup (120 ml) buttermilk or whole milk
🥥 For the Coconut Cream Frosting:
- 1 ½ cups (360 ml) heavy cream, cold
- 1 (8 oz / 225 g) block cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- ½ cup (120 ml) coconut cream (from the top of a can of full-fat coconut milk)
🌴 For the Topping:
- 1 to 1 ½ cups sweetened coconut flakes (toasted or plain)
Instructions
1. Make the cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
- Add crushed pineapple with juice and buttermilk; stir to combine.
- Add the dry ingredients and mix just until combined — do not overmix.
- Pour batter evenly into prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on wire racks before frosting.
2. Make the coconut cream frosting:
- In a large bowl, beat cream cheese until smooth.
- Add powdered sugar, vanilla, and coconut cream, and beat until creamy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until light and fluffy.
(This makes a luscious, mousse-like frosting.)
3. Toast the coconut (optional but recommended!):
Spread coconut flakes on a baking sheet and bake at 325°F (165°C) for 5–8 minutes, stirring once or twice, until golden brown.
4. Assemble the cake:
- Place one cake layer on a serving plate. Spread with frosting.
- Add the second layer and frost the top and sides.
- Press toasted coconut flakes all over the sides and top.
- Chill for at least 1 hour before slicing — it helps the frosting set and flavors meld.
Optional Variations
- Add ½ cup shredded coconut directly to the cake batter for extra texture.
- Add a thin layer of pineapple jam or crushed pineapple between the cake layers for a fruity surprise.
- For a shortcut, you can use boxed yellow cake mix with a can of crushed pineapple instead of water — it works beautifully.
Serving Tip
Serve chilled or at room temperature with a sprig of mint or a few pineapple wedges on top for presentation. Keeps well in the fridge for 3–4 days.
Would you like me to give you a sheet cake version (simpler, no layering) or a layered celebration cake version (for birthdays or parties)?
