Escape to paradise with every bite of this moist and flavorful pineapple coconut cake! This easy recipe is perfect for beginner bakers and seasoned pros alike, delivering a delicious homemade treat that's sure to impress. Forget store-bought cakes – this recipe offers a quick dinner idea that's healthier and infinitely more rewarding. Get ready to tantalize your taste buds with the perfect blend of sweet pineapple, creamy coconut, and fluffy cake. This recipe is perfect for birthdays, potlucks, or simply satisfying that sweet tooth craving.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut, for garnish (optional)
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. This ensures your cake layers bake evenly and release easily.
Make the Cake Batter:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step helps distribute the leavening agents evenly for a light and fluffy cake.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer for a smooth, even batter.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple and coconut, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can lead to a tough cake.
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Divide the batter evenly between the prepared cake pans.
Bake the Cake:
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your cake during the last 5-10 minutes of baking time to avoid over-baking.
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Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Prepare the Frosting:
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While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth.
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Gradually add the powdered sugar, beating until light and fluffy.
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Stir in the coconut cream and vanilla extract until well combined.
Assemble the Cake:
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Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
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Garnish with shredded coconut, if desired.
Tips for the Best Pineapple Coconut Cake:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for doneness: Use a toothpick or wooden skewer to check if the cake is baked through.
- Cool completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Toasted Coconut: Toast the shredded coconut before adding it to the batter and frosting for a richer flavor.
- Pineapple chunks: Use chunks of fresh pineapple instead of crushed pineapple for a more textured cake.
- Different Frosting: Experiment with other frostings, such as cream cheese frosting or a simple glaze.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: Approximately 20-25g Sugar: Approximately 50-60g
This delicious Pineapple Coconut Cake is a perfect example of a healthy meal alternative to processed sweets. It's a delightful treat that's sure to be a crowd-pleaser. Enjoy!