Pineapple Coconut Cake
A great tropical cake with pineapple and coconut, topped with pineapple cream cheese frosting perfect for that luau and pina colada flavor.
Servings: 8 servings
Ingredients
- 1 cup granulated sugar
- 2 large eggs
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 cup milk
- 1/4 cup pineapple juice
- 1/4 cup butter melted and cooled
- 1 tablespoon oil I use avocado oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut
- 2 teaspoons cornstarch or powdered sugar to allow the coconut to be separated and dry a bit to not sink while baking cake
pineapple frosting
- 2 tablespoons butter room temperature
- 1 oz cream cheese room temperature
- 1 tablespoon heavy cream or milk
- 1-2 tablespoons pineapple juice
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350°
- Prepare an 8" round cake pan with a baking spray or shortening and flour. Add cake leveling strip to bake a smooth flat cake.
- Ina. medium bowl whip sugar and eggs until fluffy.
- Add in flour, baking powder then pour in the milk and pineapple juice and mix well.
- Add in the butter, oil, and vanilla along with coconut extract.
- Stir the coconut with cornstarch or powdered sugar and then stir into the cake.
- Pour batter into the cake pan.
- Bake at 350° for 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes, then turn out the cake onto a cooling rack.
- Make the frosting by beating the butter and cream cheese until fluffy.
- Add in the heavy cream and pineapple juice and then add the powdered sugar, mix on low to combine, then whip on high until fluffy.
- Spread the frosting over the cooled cake and serve.
- Store cake in the fridge, but allow it to come to room temperature for the best flavor.