Your rating
Not rated yet!
Modify
Pineapple Coconut Cake with 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 cup shredded coconut
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
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, shredded coconut, vegetable oil, 3 eggs, and 1 teaspoon of vanilla extract until well combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 30-35 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 cream cheese and butter together until smooth.
- Gradually add in 4 cups of powdered sugar, beating well after each addition.
- Stir in 1 teaspoon of vanilla extract until the frosting is smooth and creamy.
- Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
- Carefully place the second cake layer on top and frost the top and sides with the remaining cream cheese frosting.
- Garnish with additional shredded coconut or pineapple if desired.
- Slice and serve. Enjoy!
The Pineapple Coconut Cake with a layer of cream cheese frosting is a delightful tropical twist on a classic dessert. This cake has a rich history, with its origins rooted in the southern United States, where it became a staple at family gatherings and potlucks. The combination of sweet pineapple, nutty coconut, and tangy cream cheese frosting creates a flavor explosion that has captivated dessert lovers for generations. Renowned chefs like Paula Deen and Ina Garten have popularized their own versions of this cake, adding their unique flair to the traditional recipe. The cake is often associated with warm, sunny regions like Florida and Hawaii, where the flavors of pineapple and coconut are abundant. Today, the best versions of this cake can be found in local bakeries and cafes that specialize in Southern and tropical desserts. The key to a perfect Pineapple Coconut Cake lies in using fresh, high-quality ingredients, especially ripe pineapple and shredded coconut. Some alternative methods for making this dish include adding rum to the cake batter for an extra kick of flavor or incorporating macadamia nuts for a crunchy texture. Whether enjoyed at a summer barbecue or as a sweet treat on a cozy evening, the Pineapple Coconut Cake with cream cheese frosting is a true crowd-pleaser that brings a taste of paradise to any occasion.
65 min
12
380 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Most recent recipes
Caramel Drizzled Chocolate Chip Cookies with Sea Salt
Delicious chocolate chip cookies with a sweet caramel drizzle and a sprinkle of sea salt on top.
25 min
24 cookies
180 per cook calories
Mexican Chicken Stew over Rice with Black Beans
A hearty and flavorful Mexican-inspired stew with tender chicken, black beans, and vegetables served over fluffy rice.
60 min
6
380 calories
Grilled Herb Potatoes with Extra Garlic
These grilled herb potatoes with extra garlic are a flavorful and savory side dish that pairs well with any grilled meat or fish.
45 min
4 servings
220 calories