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Tropical Pineapple Coconut Cake


Tropical Pineapple Coconut Cake



For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 cup crushed pineapple, drained

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract

For the Decoration:

  • 1/2 cup toasted coconut flakes
  • Pineapple slices
  • Strawberries
  • Raspberries


  1. Prepare the Cake:
    • Preheat the oven to 350°F (175°C).
    • Grease and flour two 9-inch round cake pans.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    • In a large bowl, beat the butter and sugar together until light and fluffy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract.
    • Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients.
    • Fold in the crushed pineapple.
    • Divide the batter evenly between the prepared pans and smooth the tops.
    • 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 turn out onto wire racks to cool completely.
  2. Prepare the Frosting:
    • In a large bowl, beat the butter until creamy.
    • Gradually add the powdered sugar, beating until smooth.
    • Mix in the coconut milk and vanilla extract until well combined.
  3. Assemble the Cake:
    • Place one cake layer on a serving plate and spread a layer of frosting on top.
    • Place the second cake layer on top and frost the entire cake.
    • Press toasted coconut flakes onto the sides of the cake.
  4. Decorate the Cake:
    • Arrange pineapple slices on top of the cake.
    • Add strawberries and raspberries for a colorful and fruity touch.
  5. Serve:
    • Slice and enjoy the tropical flavors of

your delicious pineapple coconut cake! This cake is perfect for any special occasion or as a refreshing dessert for a tropical-themed gathering.


  • Toasting Coconut Flakes: Spread the coconut flakes evenly on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until golden brown, stirring occasionally to ensure even toasting.
  • Pineapple: Fresh pineapple slices can be used for a fresher taste, or you can use canned pineapple slices if fresh ones are not available.
  • Coconut Milk: Shake the can well before using to mix the cream and water. Full-fat coconut milk will give the frosting a richer taste and texture.

Enjoy your unique and flavorful Tropical Pineapple Coconut Cake!


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