Description
This coconut and pineapple cake with toasted coconut is ideal for summer celebrations, beach parties, and tropical-themed events.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup unsweetened coconut milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 1/2 cups crushed pineapple (drained)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup shredded coconut (toasted)
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs and sugar until fluffy. Add coconut milk, vegetable oil, and vanilla extract. Mix well.
- Gradually mix the dry ingredients into the wet mixture until smooth. Divide batter evenly between pans.
- Bake for 25–30 minutes or until golden and a toothpick inserted comes out clean. Cool in pans for 10 minutes, then on a wire rack.
- Toast shredded coconut at 325°F for 5–7 minutes on a baking sheet until golden and fragrant. Let cool.
- Whip heavy cream with powdered sugar until soft peaks form. Chill until ready to use.
- Drain crushed pineapple well to remove excess moisture.
- Assemble cake by layering with whipped cream and crushed pineapple. Frost top layer and sides with whipped cream.
- Decorate with toasted coconut on top and gently press around sides if desired.
Notes
- Drain pineapple well to avoid soggy layers.
- Chill whipped cream before assembly to maintain structure.
- Add coconut extract for a stronger coconut flavor if desired.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg