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Pineapple Coconut Cake
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Pineapple Coconut Cake

This tropical pineapple coconut cake is moist, flavorful, and topped with a luscious coconut cream frosting. A perfect treat for any occasion!
Prep Time20 minutes
Cook Time28 minutes
Total Time48 minutes
Category: Desserts
Kitchen: American
Keyword: Air Fry Chocolate Chip Cookies, Chocolate Chip Cookies In Air Fryer, comfort food recipes, easy easy dinner recipes, easy recipes, pineapple coconut cake, sweet recipes easy indian sweets recipes
Servings: 10 slices
Author: Dorothy

Ingredients

  • 2 1/4 cups (295g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) buttermilk
  • 1/4 cup (60ml) pineapple juice
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 3/4 cup (170g) unsalted butter, softened
  • 1 1/2 cups (340g) crushed pineapple, drained
  • 1 1/4 cups (100g) sweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (177°C) and grease two 9-inch round cake pans.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a separate bowl, combine buttermilk, pineapple juice, and vanilla extract.
  4. Beat eggs and sugars together on high speed until thick and pale.
  5. Add butter and beat until creamy.
  6. Alternately add dry ingredients and wet ingredients to the sugar mixture, beginning and ending with dry ingredients.
  7. Fold in crushed pineapple and shredded coconut.
  8. Divide batter evenly between pans and bake for 25-28 minutes until a toothpick comes out clean.
  9. Cool cakes completely before frosting.

Notes

For a richer flavor, toast the shredded coconut before folding it into the batter.