Pineapple and Coconut Cake Recipe – This is a pure dreamy delight to eat!. A lovely recipe perfect for the holidays.
Well….. What can I say? Moist Pineapple and Coconut Cake just screams deliciousness!
The delicious pineapple combined with the creamy tropical flavour only coconut can give makes for an extremely wonderful cake, full of delight!
Topped with some fresh whipped cream, pineapples and a sprinkling of grated coconut, this simple and easy to make cake is a definite winner and one which will be made time and time again.
It’s incredible moistness is down to the coconut working its magic in the cake, and with every bite, you can be guaranteed a hit of tropical delight! What a pleasing cake this is to make and eat!
Our pineapple and coconut cake is perfect for parties, pot lucks, family desserts or indeed any occasion. It’s all made from scratch and very easy to make. It’s so delicious!
Prep Time: 10 minutes
Cook Time: 30 – 35 minutes (approx)
Yield: it makes a large cake, using a 9 x 13 pan. (you can use round pans too!)
Ingredients
The Cake
2 cups or 400 g caster sugar, or if you don’t have, granulated as a 2nd choice! (it just takes a little longer to cream with the butter)
1 cup or 250 g butter, softened
4 eggs (room temperature)
3 1/4 cups or 400 g sifted plain (all purpose) flour
2 1/2 teaspoons baking powder
1 cup or 250 ml coconut milk, room temperature
1 tablespoon vanilla extract
2 cups or 250 g small pineapple pieces
For pouring on the hot cake
1/2 cup or 125 ml coconut milk
The Frosting
8 oz. container of Extra Creamy Cool Whip or
same amount in fresh whipping cream plus 2 tsp powdered sugar to add to the fresh cream.
1 Teaspoon Vanilla extract
Pineapples and grated coconut for decoration
Instructions
To make the cake
1. Preheat oven to 180 C / 350 F / Gas 4. Grease and flour 9 x 13 pan.
2. In a large bowl, cream together the butter & sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. Fold in vanilla and pineapple pieces. Pour evenly into baking pan.
3. Bake for 30 – 35 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean. Please do check the cake is cooked, particularly in the middle. All ovens vary and so the cook times are a guide.
4. Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake. Leave to cool.
****Be sure to pour evenly so the liquid soaks in even at the sides.
This is what it looks like after pouring the coconut milk over the hot cake
The frosting – do this once the cake has COMPLETELY COOLED!
5. If using fresh cream, add 2 teaspoons powdered sugar to the cream and whip until stiff.
If using cool whip, add 1 teaspoon of vanilla extract (optional) to the cool whip / whipping cream and then spread over the cake.
Sprinkle the grated coconut and decorate with pineapple pieces on top of the cool whip and refrigerate for a minimum of 4 hours. You can also toast the coconut and allow to cool if you prefer.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here’s a few more lovely desserts for you to enjoy!
Dreamy Coconut and Pineapple Dessert
Coconut, Pineapple and Pecan Upside Down Cake
Mandarin or Pineapple Cream Cake
- 2 cups or 400 g caster sugar or if you don't have, granulated as a 2nd choice! (it just takes a little longer to cream with the butter)
- 1 cup or 250 g butter softened
- 4 eggs room temperature
- 3 1/4 cups or 400 g sifted plain flour all purpose
- 2 1/2 teaspoons baking powder
- 1 cup or 250 ml coconut milk room temperature
- 1 tablespoon vanilla extract
- 2 cups or 250 g small pineapple pieces
- 1/2 cup or 125 ml coconut milk
- 8 oz . container of Extra Creamy Cool Whip or
- in same amount fresh whipping cream plus 2 tsp powdered sugar to add to the fresh cream.
- 1 Teaspoon Vanilla extract
- Pineapples and grated coconut for decoration
-
Preheat oven to 180 C / 350 F / Gas 4. Grease and flour 9 x 13 pan.
-
In a large bowl, cream together the butter & sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. Fold in vanilla and pineapple pieces. Pour evenly into baking pan.
-
Bake for 30 - 35 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean. Please do check the cake is cooked, particularly in the middle. All ovens vary and so the cook times are a guide.
-
Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake. Leave to cool.
-
If using fresh cream, add 2 teaspoons powdered sugar to the cream and whip until stiff.
-
If using cool whip, add 1 teaspoon of vanilla extract (optional) to the cool whip / whipping cream and then spread over the cake.
-
Sprinkle the grated coconut and decorate with pineapple pieces on top of the cool whip and refrigerate for a minimum of 4 hours. You can also toast the coconut and allow to cool if you prefer
Lori says
Tropical deliciousness. I didn’t use the second cup of coconut milk because I forgot. I added half the pineapple to the cake and the other half to the frosting. I also added vanilla and coconut extracts to the batter, approx 1 1/2 tsp each. The cake rose very high (may be due to my new Argo baking powder), was extremely moist, light and fluffy, and I made 2 8” layers. I mixed with my Cuisinart food processor which probably introduced more air than a mixer. I made the butter cream icing and definitely should have used the entire pint of whipped cream but didn’t. This was a lot easier than my old recipe, not as sweet, and very quick. Thanks.
Averil says
This cake is awesome!! It’s one of my favourite cakes to bake now and the one I get asked so often to make 👍🏼👍🏼I found that a cream cheese icing goes very well with the cake too
Anja says
This cake was very dense and not moist at all. It reminded me of a poundcake. Disappointed as I do not like dense cakes. One star.
Natasha says
Just made this cake last night.. amazing!!!
It was sooo moist with a lovely light texture!! I only feel 180°c was too much heat as my top burnt..( it could also be my oven) anyway i still had a beautiful cake as i trimmed the thin top layer off..thank you!
Dot Qdpie says
I was so disappointed in this cake. After reading all the great reviews! I made it for Easter lunch for family and guest. Mine was not moist. Their was not enough coconut milk even pouring it slowly, to go into all the holes. Which I feel makes it, after sitting all night in fridge moist! Then the icing needed to be more. I made the icing out of whipping cream in the 8 oz. as the recipe said, but I wish I had made the whole 16 oz.. of whipping cream as the 8 oz. just wasn’t enough. I am learning now even at the ripe old age of 66. I have made this cake years ago, but I was younger and was still baking daily due to my children! I am afraid I have gotten out of the habit ,but with 10 grandchildren it is time to fire up the stove again.Thank you for listening.Any ideas?
Julie Peppiatt says
I made this for Easter visitors, changed it a bit, I added desiccated coconut to the mix, and used cream cheese frosting – it was absolutely delicious and is top of my favourite cakes list 😋
Anonymous says
This recipe was a hit for my brother’s birthday!
SusieHmMkr says
I’m going to make this for Easter and instead of Vanilla extract, I’ll try Rum extract, to make it taste a bit like a pinã colada. The decision will be whether to put it in the cake or the frosting. I’m thinking…the frosting.
Carmen terrazas says
I love your recipes ive been searching for a pineapple cake recipe i hope it turns out like my grandmas recipe she never wrote it down thank you
Elice Catchings says
Can you make a 3 – layer cake with this recipe?
Lovefoodies says
Hi Elice, sure you can!
Raquel says
Omg! I just made this cake last weekend and is the most delightful moist delicious cake ever! I’ll make it in mini mason jars for a wedding desserts table I’m hired to do. Thanks a lot! Btw I’ll top it with coconut whipped cream.
Christine says
You mention “the coconut milk” twice in the recipe. Should we add half the amount initially then the second after it’s been baked or is it double the amount of coconut milk?
Lovefoodies says
Hi Christine, yes, 1 cup should be added to the cake batter and then 1/2 cup added to the cake once it is baked. I’d you look at the ingredients list, you can see the breakdown in case you forget layer! Hope that helps!
Gabrielle says
Quick question for your recipe would you suggest using crushed pineapple or tidbits? And if tidbits, would you drain them or keep the juice in? Also would you suggest using sweetened or unsweetened coconut?
Lovefoodies says
Hi Gabrielle, for this recipe, I used pineapple rings (I couldn’t get anything else!) So I simply cut them in to 1 cm thickness, like you see in the photo. If you do crushed pineapple, you won’t get the texture in the cake, like you would with chunks, also, you need to drain them on some kitchen paper so they are not too wet. As for the coconut, mine was unsweetened, but you can choose what your preference would be. Hope that helps!
Denise says
This cake reminds me of a tropical vacation in Hawaii -perfect!
Lauren Gaskill | Making Life Sweet says
The tropical flavor of this cake has me dreaming of the beach on this freezing winter day! Thanks for sharing!
Christie says
HAVE to make this cake! My boys love cool whip!
Manila Spoon says
Tropical deliciousness in every bite! I can eat this everyday!!! I will bring the tea provided you give me this cake, Mary! 🙂
Lovefoodies says
That’s a deal Abby!
Suzy | The Mediterranean Dish says
This cake is perfect on so many levels! I am a big fan of coconut cakes.
Amanda says
Such a lovely cake!!