The Tropical Pineapple Coconut Cake is a delightful blend of flavors that instantly transports you to a tropical paradise. With a soft, buttery crumb and hints of pineapple and coconut, this cake has a light and refreshing taste. The pineapple brings a natural sweetness and moistness to the cake, while the coconut adds a creamy richness. The glaze, made with pineapple juice and coconut milk, perfectly complements the cake, making each bite a harmonious balance of tropical flavors. Whether you’re hosting a summer gathering, celebrating a special occasion, or simply craving something sweet, this cake is sure to impress and satisfy.
Full Recipe:
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup crushed pineapple, drained
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon coconut milk
- Optional: shredded coconut for garnish
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with butter or non-stick spray, then lightly dust it with flour.
Step 2: Make the Cake Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and coconut extract until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing gently after each addition.
- Fold in the drained, crushed pineapple, being careful not to overmix the batter.
Step 3: Bake the Cake
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 4: Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, pineapple juice, and coconut milk until smooth. Adjust the consistency by adding more pineapple juice for a thinner glaze or more powdered sugar for a thicker glaze.
Step 5: Glaze and Garnish
- Once the cake has cooled, drizzle the glaze over the top.
- For an extra touch, sprinkle shredded coconut on top of the glaze, if desired.
Step 6: Serve and Enjoy
- Slice the cake into squares and serve. Enjoy the tropical flavors with a refreshing beverage!
Nutrition Facts (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 51 g |
| Sugars | 36 g |
| Protein | 4 g |
| Sodium | 150 mg |
| Fiber | 1 g |
Note: Nutrition values are estimates and may vary based on exact ingredients and serving sizes.
Frequently Asked Questions (FAQs)
Q1: Can I make this cake without coconut?
Yes, you can omit the coconut extract and coconut milk for a simpler pineapple-flavored cake. The cake will still be delicious, but it won’t have that distinct tropical flavor.
Q2: Can I use fresh pineapple instead of canned?
Absolutely! If you’re using fresh pineapple, finely chop it and use it in place of the crushed pineapple. Just be sure to drain any excess juice to avoid making the batter too wet.
Q3: Can I make this cake gluten-free?
Yes, you can substitute a gluten-free flour blend for the all-purpose flour. Make sure it’s a 1:1 substitute for the best results, and check that the other ingredients (like baking powder) are also gluten-free.
Q4: How can I make this cake dairy-free?
To make the cake dairy-free, replace the butter with a plant-based margarine or coconut oil, the sour cream with a dairy-free yogurt, and the coconut milk in the glaze with a dairy-free alternative.
Q5: Can I use this recipe to make cupcakes?
Yes, you can make cupcakes with this batter. Simply divide the batter among a lined muffin tin and bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick inserted comes out clean.
Tips for Making the Perfect Tropical Pineapple Coconut Cake
- Use Room Temperature Ingredients: Softened butter, room temperature eggs, and sour cream blend more smoothly, leading to a light, fluffy cake.
- Don’t Overmix: Fold in the dry ingredients and crushed pineapple gently to avoid overmixing, which can make the cake dense.
- Drain the Pineapple Well: Too much moisture from the pineapple can make the cake soggy, so be sure to drain it thoroughly.
- Adjust Glaze Consistency: For a thicker glaze, add a bit more powdered sugar. For a thinner, drizzle-like consistency, add a bit more pineapple juice.
- Add Toasted Coconut: Toasting the shredded coconut before garnishing adds a nutty flavor and a bit of crunch, enhancing the tropical theme of the cake.
Storage Tips
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. The glaze helps keep the cake moist, even when chilled.
- Freezing: This cake freezes well without the glaze. Wrap individual slices in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and add fresh glaze if desired.
- Reheating: For a warm slice, microwave individual pieces for 10-15 seconds. The cake is delicious served at room temperature or slightly chilled as well.
Conclusion
The Tropical Pineapple Coconut Cake brings together the exotic flavors of pineapple and coconut in a wonderfully soft and moist cake. Whether you’re serving it for a celebration, a summer gathering, or just because you’re craving something tropical, this cake is sure to be a hit. The easy-to-make glaze adds just the right amount of sweetness, and the optional shredded coconut gives it a lovely texture and appearance. With its light, fluffy texture and refreshing tropical taste, this cake is the perfect dessert to brighten up any occasion.