For an extra burst of flavor, try toasting the shredded coconut before using it as a garnish. If you don't have self-rising flour, you can make your own by combining 3 cups all-purpose flour with 4 1/2 teaspoons baking powder and 1 1/2 teaspoons salt. Make sure your butter is at room temperature for both the cake and the icing for the best texture.
Pineapple Coconut Cake
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING16 People
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VIEWS57
Escape to a tropical paradise with every slice of this luscious Pineapple Coconut Cake. Moist, flavorful, and topped with a creamy coconut frosting and tangy pineapple, it's a delightful treat that will transport your taste buds to sun-kissed shores.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol100 mg
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Fiber1 g
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Protein5 g
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Saturated Fat17 g
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Sodium324 mg
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Sugar34 g
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Fat32 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch square pans. (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, cream together the 3/4 cup butter and vegetable oil until light and fluffy. (5 minutes)
03 Step
Recipe View 3 mins Gradually beat in the white sugar until well combined. (3 minutes)
04 Step
Recipe View 2 mins Stir in the 2 teaspoons coconut extract and vanilla extract until well combined. (2 minutes)
05 Step
Recipe View 4 mins Beat in the eggs one at a time, mixing well after each addition. (4 minutes)
06 Step
Recipe View 7 mins In a separate bowl, whisk together the self-rising flour. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the flour. Mix until just combined. (7 minutes)
07 Step
Recipe View 1 mins Stir in the 1/2 cup pineapple juice. (1 minute)
08 Step
Recipe View 2 mins Pour the batter evenly into the prepared pans. (2 minutes)
09 Step
Recipe View 50 mins Bake in the preheated oven for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. (50 minutes)
10 Step
Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)
11 Step
Recipe View 3 mins For the icing, in a large bowl, whisk together the confectioners' sugar and 1/4 cup pineapple juice until smooth. (3 minutes)
12 Step
Recipe View 5 mins Beat in the 1 cup softened butter until light and fluffy. (5 minutes)
13 Step
Recipe View 2 mins Stir in the 1 teaspoon coconut extract. Add more confectioners' sugar if needed to achieve desired consistency. (2 minutes)
14 Step
Recipe View 5 mins Once the cakes are completely cool, place one cake layer on a serving platter and spread with a generous layer of icing. Top with the second cake layer and frost the entire cake with the remaining icing. (5 minutes)
15 Step
Recipe View 5 mins Garnish the sides of the cake with shredded coconut and top with crushed pineapple. (5 minutes)
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Mariane Orn
Apr 18, 2025This is my new go-to cake recipe. It's easy to make and tastes amazing! - Emily L.
Orval Ferry
Jan 30, 2025This cake was a huge hit at our family gathering! Everyone loved the combination of pineapple and coconut. - Sarah M.
Antonia Hickle
Jan 29, 2025I followed the recipe exactly, and it turned out perfectly. The icing is so creamy and delicious! - John B.