This Pineapple-Coconut Cake is a delicious and moist cake that is perfect for any occasion. It is made with a combination of fresh pineapple, sweet coconut, and a light and fluffy cake batter.
The cake is then topped with a creamy coconut frosting and a sprinkle of toasted coconut for a delightful finish. The tropical flavors of pineapple and coconut come together to create a unique and flavorful cake that is sure to be a hit with family and friends.
Timing For Pineapple-Coconut Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 1 9-inch cake
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup (1 stick) butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup canned crushed pineapple, drained
– 1/2 cup sweetened shredded coconut
– 1/2 cup buttermilk
– 1/2 cup chopped walnuts (optional)
– 1/2 cup flaked coconut (optional)
1. Preheat oven to 350 degrees F (175 degrees C).
To make a delicious Pineapple-Coconut Cake, the first step is to preheat the oven to 350 degrees F (175 degrees C). Once the oven is preheated, the next step is to grease and flour a 9×13 inch baking pan.
This will ensure that the cake does not stick to the pan and will come out with a nice golden brown crust.
2. In a medium bowl, mix together the cake mix, eggs, oil, pineapple juice, and coconut extract.
Next, in a medium bowl, mix together the cake mix, eggs, oil, pineapple juice, and coconut extract. Make sure to mix the ingredients thoroughly until they are completely combined.
Once the ingredients are mixed, pour the batter into a greased and floured 9-inch cake pan.
3. Pour the batter into the prepared pan.
Finally, pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
4. Bake in preheated oven for 30 to 35 minutes.
Add the pineapple and coconut and mix until just combined. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow the cake to cool completely before frosting.
The fifth step in making a Pineapple-Coconut Cake is to allow the cake to cool completely before frosting. After the cake has been baked, it needs to be removed from the oven and placed on a cooling rack.
The cake should be left to cool for at least an hour, or until it is completely cool to the touch. If the cake is still warm when frosting is applied, it will cause the frosting to melt and not adhere properly.
6. Spread the frosting over the cooled cake.
Once the Pineapple-Coconut Cake has cooled, it is time to spread the frosting. Begin by taking the frosting out of the refrigerator and allowing it to come to room temperature.
This will make it easier to spread. Next, use a spatula to evenly spread the frosting over the top and sides of the cake. Make sure to cover the entire cake with a thin layer of frosting.
If desired, use a pastry bag with a decorative tip to pipe additional frosting onto the cake.
7. Cut into slices and serve. Enjoy!
Pour the batter into the prepared cake pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the cake is cooled, cut into slices and serve. Enjoy!
Nutrition Facts (per serving)
Serving Size: 1 slice (1/12 of cake)
Saturated Fat: 8g