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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

Pineapple Zucchini Cake

Mandarin or Pineapple Cream Cake

Tropical Coconut Pie

4.84 from 12 votes

Print

Pineapple and Coconut Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Servings: 9 x 13 pan

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 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

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
• 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

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.

The frosting - do this once the cake has COMPLETELY COOLED!

1. If using fresh cream, add 2 teaspoons powdered sugar to the cream and whip until stiff.
2. If using cool whip, add 1 teaspoon of vanilla extract (optional) to the cool whip / whipping cream and then spread over the cake.
3. 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