Tropical Pineapple Coconut Cake
A moist, tropical cake made with pineapple, coconut, and a rich cream cheese frosting — perfect for summer gatherings or family celebrations.
Print Pin Servings: 12
Calories: 420kcal
Cost: $12 (approx.)
Equipment
- 2 round 9-inch cake pans
- 1 Parchment paper
- Mixing bowls
- 1 Whisk
- 1 Wire cooling rack
- 1 Spatula
Ingredients
Main Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 3 large eggs
- 0.5 cup melted butter
- 1 cup pineapple juice
- 0.5 cup coconut milk
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Tropical Mix-ins
- 1 cup crushed pineapple drained
- 0.75 cup sweetened coconut flakes
- 0.5 cup chopped macadamia nuts optional
Frosting
- 8 oz cream cheese softened
- 0.5 cup butter softened
- 3 cups powdered sugar
- 0.25 cup coconut cream
- 1 cup toasted coconut flakes
Instructions
- Preheat oven to 350°F (175°C). Grease and line pans with parchment paper.
- Whisk eggs, sugar, butter, pineapple juice, coconut milk, and vanilla until smooth.
- In a separate bowl, mix flour, baking powder, and salt. Fold into wet mixture.
- Gently fold in crushed pineapple and coconut flakes (plus nuts if using).
- Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean.
- Let cakes rest 10 minutes in pans, then transfer to wire racks to cool completely.
- Beat cream cheese, butter, powdered sugar, and coconut cream until fluffy. Frost cooled cakes.
- Top with toasted coconut flakes before serving.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 420kcal | Carbohydrates: 52g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 180mg | Fiber: 2g | Sugar: 35g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1.5mg