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Pineapple Coconut Cake with Coconut Cream Cheese Frosting
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 1/2 cup shredded coconut, for garnish
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 cups of flour, 1 1/2 cups of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Stir in the crushed pineapple, 1/2 cup of shredded coconut, vegetable oil, eggs, and vanilla extract until well combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the softened butter and cream cheese together until smooth.
- Gradually add in the powdered sugar, 1 cup at a time, beating well after each addition.
- Stir in the coconut extract until fully combined.
- Place one cake layer on a serving plate and spread a layer of the coconut cream cheese frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Sprinkle the remaining 1/2 cup of shredded coconut over the top of the cake for garnish.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- Slice and enjoy this delicious Pineapple Coconut Cake with Coconut Cream Cheese Frosting!
The Pineapple Coconut Cake with coconut cream cheese frosting has a rich history rooted in the tropical flavors of the Caribbean and Southern United States. This delectable dessert combines the sweetness of pineapple with the nutty, creamy taste of coconut, creating a perfect balance of flavors. Renowned chefs like Emeril Lagasse and Paula Deen have popularized this cake, infusing it with their unique culinary styles. The best versions of this cake can be found in coastal regions where fresh pineapple and coconut are abundant. The key to perfecting this dessert lies in using high-quality ingredients, especially fresh pineapple and coconut, and achieving the ideal balance of sweetness and creaminess in the frosting. For a twist, some bakers incorporate rum into the cake batter for an extra layer of flavor. Whether enjoyed at a beachside cafe or homemade with love, this cake is a delightful treat for any occasion.
60 min
12
380 calories
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