Tropical Pineapple Coconut Cake (Moist & Fluffy!)
Super fluffy, moist coconut cake with a pineapple soak and refreshing coconut cream cheese frosting – you will love what (I think) is The Most Delicious Tropical Pineapple Cake Recipe! It’s one, one-bowl cake that is cut in half for two layers; so easy. The crispy pineapple chips are a great contrast in texture as well as give a nod to the flavors in the cake. Enjoy!
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Ingredients
For the Cake
- 1 cup (200 g) granulated sugar
- 2 tablespoons (4 g) lemon zest
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon (6 g) sea salt
- 2 large eggs (room temperature)
- 1 1/2 teaspoons (6 g) real vanilla extract
- 1 teaspoon (4 g) coconut extract
- 3/4 cup (168 g) neutral oil, (such as sunflower or grapeseed oil)
- 1 1/2 cups (203 g) all-purpose flour (how to measure flour)
- 3/4 cup (168 g) water (room temperature)
- ¾ cup (37 g) unsweetened coconut (finely shredded)
For the Cake Soak
- 1/4 cup (56 g) unsweetened pineapple juice (room temperature)
For the Coconut-Cream Cheese Frosting
- 8 ounces (226 g) cream cheese (room temperature)
- ½ cup (113 g) unsalted butter (room temperature)
- 1 teaspoon (4 g) coconut extract
- 5 ½ cups (660 g) confectioners’ sugar
- 1 tablespoon (15 g) whole milk (or more to thin)
To Garnish
- Sweetened, finely shredded coconut
- Mariani Pineapple Chips
Instructions
For the Cake
- Preheat the oven to 350°F (177°C) and place a rack in the center of the oven. Grease an 8-inch (20-cm) cake round and line the bottom of the pan with parchment paper.
- In a large bowl, add the sugar, lemon, baking powder, baking soda and salt and give the mixture a couple of good whisks to combine. Add in the eggs, vanilla, coconut extract and whisk until the mixture is light and frothy, about 2 to 3 minutes. Slowly add in the oil, whisking until fully combined (set the bowl on a towel to keep it from moving about). Alternate adding the flour and water in two additions, whisking each until just combined. Fold in the unsweetened coconut. Let the cake batter sit for 5-10 minutes.
- Pour the cake batter into the prepared cake pan, smooth the top and bake in the preheated oven for 50 minutes. When done, the top will be puffed and lightly golden brown. Set on a wire rack and after 15 minutes turn the cake out of the pan to finish cooling. Once cool, use a sharp knife to cut the cake horizontally through the middle so that you have two, equal-sized cake rounds. Gently brush the top of each round with the pineapple juice.
For the Coconut-Cream Cheese Frosting
- In the bowl of an electric stand mixer fitted with the paddle attachment, add the cream cheese and butter and beat on medium speed until they are completely smooth and blended. Add in the coconut extract and confectioners’ sugar and mix on low speed until combined, 1 to 2 minutes. Turn the mixer to high speed and run for 1 to 2 minutes more, or until the buttercream looks light and whipped. If necessary, add 1 tablespoon (15 g) of milk to thin.
To Assemble
- To assemble, add half of the frosting to the bottom of the cake and place the second cake layer over the top and repeat, frosting the tops and sides of the cake. To decorate, press the coconut around the side of the cake. Smear any remaining frosting on the back of the Mariani Pineapple Chips and press on top of the coconut to anchor them on the side of the cake. Serve immediately!
Video
Notes
Make Ahead
You can make the cake ahead of time (see note on using extra pineapple juice above) and stash it in the fridge for several days. For longer storage, freeze (take care to make sure it is wrapped airtight). The frosting is so simple to make, I prefer to make it the same day that I’m serving the cake.Storage
Store in an airtight container, at room temperature. If it’s especially hot and humid, wrap tightly with plastic wrap and store in the fridge.Double the Pineapple
See the note above (under Variations) about using double the pineapple soak for mega pineapple flavor.Adding the Pineapple Chips
Add the pineapple chips the same day that you’re serving the cake otherwise they will soften from the moisture of the cake.Coconut Flakes
I like to use finely shredded unsweetened coconut to the cake base so that it’s not too sweet and the finely shredded coconut makes it easier to cut. I use sweetened finely shredded coconut on the exterior because it’s that beautiful bright white (unsweetened is more of an off-white color). However, feel free to pick one over the other if you only want to purchase one type of coconut. Just note that sweetened coconut in the cake base will sweeten up the cake and unsweetened coconut on the exterior won’t be as bright. One last coconut note…when I was taking the photos I could only find larger coconut flakes for the cake base (you’ll see that in the photos). If that’s all you can find, that’s fine. The coconut types listed in the recipe are my *ideal* ingredients. Leave any questions in the comments below!Cream Cheese
For best results, use full-fat block cream cheese for the frosting.Mixers
The cake is easily mixed using a large bowl and whisk, or an electric mixer (electric stand mixer or handheld mixer). However, I do prefer to make the frosting with a mixer as it gets the butter and cream cheese well mixed and whipped. You could mix the frosting by hand as well. Just make sure you really get the cream cheese and butter well mixed and whipped!Want more cake tips/ideas/recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes! xx
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo