Hey there, baking buddies! Today, I’m so excited to share one of my absolute favorite recipes with you: Coconut Pineapple Cake. This cake is like a little slice of sunshine, packed with tropical flavors that will brighten up any day. Trust me, once you try this moist and delicious Coconut Pineapple Cake, you’ll be making it again and again. It’s surprisingly easy to bake, and the results are always a crowd-pleaser. Let’s get baking!
Ingredients
Here’s everything you’ll need to bake this amazing cake. Make sure you have these ingredients ready before you start:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 (20 ounce) can crushed pineapple, undrained
- 1 cup shredded coconut, sweetened
Step-by-Step Instructions
Let’s bake this Coconut Pineapple Cake together, step by step. Don’t worry, I’ll guide you through it!
Step 1: Get Ready to Bake
First things first, let’s preheat your oven to 350°F (175°C). This is important so your oven is nice and hot when the cake batter is ready. Next, grease and flour a 9×13 inch baking pan. You can use cooking spray or butter and flour to make sure the cake doesn’t stick to the pan. Set the pan aside for now.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking just means stirring really well to combine everything and get rid of any lumps. Set this bowl aside – we’ll use it later.
Step 3: Cream Butter and Sugar
In a large bowl, or in the bowl of your stand mixer if you have one, put the softened butter and sugar. “Creaming” butter and sugar means mixing them together until they are light and fluffy. If you’re using a hand mixer or stand mixer, mix on medium speed for about 2-3 minutes. If you’re doing it by hand with a spoon or whisk, it will take a bit longer and some elbow grease! You’ll know it’s ready when it’s pale yellow and fluffy.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each egg. Then, stir in the vanilla extract. Mixing well after each egg helps them incorporate into the batter smoothly.
Step 5: Alternate Wet and Dry Ingredients
Now it’s time to add the dry ingredients and buttermilk to the wet ingredients. Pour about one-third of the dry ingredients into the bowl and mix until just combined. Then, add half of the buttermilk and mix again. Repeat with another third of the dry ingredients, the rest of the buttermilk, and finish with the remaining dry ingredients. Mix until everything is just combined. Be careful not to overmix – mixing too much can make the cake tough. The batter will be slightly thick.
Step 6: Stir in Pineapple and Coconut
Gently fold in the crushed pineapple (don’t drain it – we want that juice for moisture!) and the shredded coconut. “Folding” means gently mixing with a spatula, scooping from the bottom and bringing it over the top, until just combined. This keeps the batter light and airy.
Step 7: Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top, and a toothpick or skewer test is the best way to check if it’s done.
Step 8: Cool Completely
Let the cake cool in the pan for about 10-15 minutes before you try to frost it or slice it. Then, transfer the cake to a wire rack to cool completely. If you try to frost it while it’s still warm, the frosting will melt!
Serving Suggestions
This Coconut Pineapple Cake is delicious on its own, but here are a few ideas to make it even more special:
Food Pairings: A slice of this cake is perfect with a cup of hot coffee or tea. For a real treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess complements the warm, tropical flavors of the cake beautifully.
Presentation Tips: For a simple and elegant look, dust the cooled cake with powdered sugar before serving. You can also make a simple cream cheese frosting to spread over the top for an extra layer of sweetness. Toasted coconut flakes sprinkled on top of the frosting add a nice texture and visual appeal.
Suitable Occasions: This cake is wonderful for so many occasions! It’s perfect for birthday parties, potlucks, family gatherings, or just a special dessert for a weeknight dinner. Its tropical flavors also make it a great choice for summer barbecues and picnics. Honestly, any time is a good time for Coconut Pineapple Cake!
Storage and Reheating
Storage: To keep your Coconut Pineapple Cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can keep it in the refrigerator for up to a week. Make sure it’s well-covered so it doesn’t dry out.
Reheating: Good news – you usually don’t need to reheat this cake! It’s delicious served at room temperature or even slightly chilled from the fridge. If you do want to warm it up a bit, you can microwave a slice for about 10-15 seconds. Just be careful not to overheat it, or it might become dry.
Key Details
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: About 50-55 minutes
Servings: 12-16 slices
Equipment You’ll Need:
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Electric mixer (hand or stand mixer) or spoon
- Spatula
- Measuring cups and spoons
- Wire rack
- Wooden skewer or toothpick
And there you have it! Your very own homemade Coconut Pineapple Cake. I hope you love making and eating this recipe as much as I do. Happy baking!
Coconut Pineapple Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 20 ounce can crushed pineapple, undrained
- 1 cup shredded coconut sweetened
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Set the pan aside.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer or by hand.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Gently fold in the crushed pineapple (undrained) and shredded coconut until just combined.
- Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.