The Pineapple Coconut Cake That’ll Make You Forget Every Dry, Boring Dessert You’ve Ever Had
Picture this: a cake so moist it practically melts in your mouth, bursting with tropical flavors—sweet pineapple, creamy coconut, and just the right amount of tang. No, it’s not a vacation in a bite (though close). It’s Pineapple Coconut Cake, and once you try it, store-bought desserts will taste like cardboard.
Why settle for mediocre when you can have a slice of paradise in 30 minutes? This isn’t just cake. It’s a flavor explosion that’ll have your taste buds throwing a pool party.
Why This Recipe Works
The magic lies in the combo of crushed pineapple (juice included) and coconut milk, which keeps the cake insanely moist without being soggy.
The coconut flakes add texture, while the pineapple balances sweetness with a hint of acidity. Pro tip: This cake gets better after a day—if it lasts that long. It’s like the dessert version of a mic drop.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs, room temperature
- 1 cup crushed pineapple (with juice)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded coconut (plus extra for topping)
½ cup coconut milk
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
Grease a 9×13-inch pan. (Pro tip: Use coconut oil for extra flavor.)
- Whisk flour, sugar, baking soda, and salt in a large bowl. No need to overthink it—just mix.
- Add eggs, pineapple (juice included), coconut milk, oil, and vanilla. Stir until just combined.
Overmixing = tough cake. Don’t do it.
- Fold in shredded coconut. Pour batter into the pan and sprinkle extra coconut on top.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
Let it cool unless you enjoy molten cake burns (we don’t judge).
Storage Instructions
Store the cake covered at room temperature for up to 2 days or in the fridge for 5 days. For longer storage, freeze slices wrapped in plastic wrap + foil for up to 3 months. Thaw at room temperature—no one likes icy cake.
Why This Cake is a Win
It’s easy, forgiving (even if you forget the eggs once, we won’t tell), and packed with flavor.
The pineapple adds natural sweetness, so you can cut back on sugar. Plus, it’s a crowd-pleaser—unless your crowd hates joy.
Common Mistakes to Avoid
- Overmixing the batter: Gluten development = dense cake. Stir until just combined.
- Using sweetened coconut milk: It’s already sweet enough.
Stick to unsweetened.
- Skipping the pineapple juice: That’s where the moisture lives. Don’t drain it!
Alternatives
No coconut milk? Use regular milk + 1 tsp coconut extract.
Fresh pineapple works, but crush it finely. For a gluten-free version, swap flour for a 1:1 GF blend. Want more crunch?
Toast the coconut topping first.
FAQs
Can I use canned pineapple chunks instead of crushed?
Yes, but pulse them in a blender first. You want small bits, not fruitable chunks.
Why did my cake turn out gummy?
You probably overmixed or underbaked it. Follow the toothpick test—no gooey batter.
Can I make this into cupcakes?
Absolutely!
Bake for 18–20 minutes. FYI, they’ll disappear faster than you can say “tropical vacation.”
Final Thoughts
This Pineapple Coconut Cake is the dessert equivalent of a tropical getaway—minus the flight cost. It’s easy, delicious, and guaranteed to impress.
So, preheat that oven and get baking. Your taste buds (and anyone within a 10-foot radius) will thank you.
Printable Recipe Card
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