This tropical-inspired dessert combines the sweetness of pineapple with the creamy richness of coconut, creating a light and flavorful treat that’s perfect for any occasion.
Whether you’re celebrating a special event or just craving something indulgent, this cake delivers a dreamy taste of paradise.
Ingredients :
For the Cake
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1 cup crushed pineapple, drained
1 cup coconut milk
For the Frosting
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
For the Toppings
1 cup shredded sweetened coconut, toasted
Pineapple slices or chunks (optional)
Maraschino cherries (optional)
Instructions
Step 1: Make the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
Gradually add the dry ingredients alternately with the coconut milk, starting and ending with the dry mixture.
Fold in the crushed pineapple gently.
Divide the batter evenly between the prepared pans and 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 before transferring them to a wire rack to cool completely.
Step 2: Prepare the Frosting
In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating on low speed to combine.
Stir in coconut milk and extracts until the frosting reaches a smooth, spreadable consistency.
