Indulge in a taste of the tropics with this delectable Pineapple-Coconut Cake. Bursting with tropical flavors and moist texture, this cake is a delightful treat for any occasion. From the sweetness of crushed pineapple to the tropical aroma of coconut, each bite is a heavenly experience that will transport you to a sunny paradise. Whether you’re celebrating a special occasion or simply craving a taste of summer, this Pineapple-Coconut Cake is sure to satisfy your dessert cravings. Get ready to embark on a culinary journey and delight your taste buds with this irresistible recipe!
Frequently Asked Questions (FAQs)
Before we dive into the recipe, let’s address some common queries about this delightful Pineapple-Coconut Cake:
Q: Can I use fresh pineapple instead of canned pineapple? A: Yes, you can use fresh pineapple if desired. Simply finely chop the pineapple and use it along with any juice collected while chopping.
Q: Can I use unsweetened coconut instead of sweetened coconut? A: While sweetened coconut adds a delightful sweetness to the cake, you can use unsweetened coconut if you prefer a less sweet option. Adjust the amount of sugar in the cake batter and icing accordingly to balance the sweetness.
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. You can also freeze the unfrosted cake layers for up to 1 month. Thaw them at room temperature before frosting.
Q: Can I add nuts to the cake batter for extra texture? A: Absolutely! Chopped nuts such as pecans or walnuts can be added to the cake batter for added crunch and flavor.
Now, let’s gather our ingredients and embark on the journey of creating this delightful Pineapple-Coconut Cake.
Ingredients:
For the Cake:
- 1/2 cup butter or hard margarine, softened
- 1 cup white sugar
- 1 tsp finely grated lemon zest
- 2 large eggs
- 1 can (14 oz / 398 ml) crushed pineapple, with juice
- 1/3 cup milk
- 2 cups all-purpose flour
- 4 tsp baking powder
- 3/4 cup medium sweetened coconut
For the Pineapple Icing:
- 3 tbsp butter, softened
- 1/3 cup pineapple juice
- 4 cups icing confectioner’s sugar
- 1/2 cup medium sweetened coconut
Instructions:
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. Mix Wet Ingredients
- In a large mixing bowl, cream together the softened butter, white sugar, and lemon zest until light and fluffy.
- Beat in the eggs, one at a time, until well incorporated.
3. Add Pineapple and Milk
- Stir in the crushed pineapple with its juice and milk until well combined.
4. Combine Dry Ingredients
- In a separate bowl, sift together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in Coconut
- Gently fold in the sweetened coconut until evenly distributed throughout the batter.
6. Bake
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool and Frost
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Pineapple Icing
- In a medium mixing bowl, cream together the softened butter and pineapple juice.
- Gradually add the icing confectioner’s sugar, mixing until smooth and creamy.
- Stir in the sweetened coconut until evenly distributed.
9. Frost the Cake
- Once the cakes are completely cooled, place one cake layer on a serving plate.
- Spread a layer of pineapple icing evenly over the top of the cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining pineapple icing.
10. Garnish and Serve
- Sprinkle additional sweetened coconut over the top of the frosted cake for garnish, if desired.
- Slice and serve the Pineapple-Coconut Cake, and enjoy the tropical flavors!
Cook Notes and Variations:
- For added texture and flavor, you can add chopped nuts such as pecans or walnuts to the cake batter.
- If you prefer a lighter frosting, you can use whipped cream or a cream cheese frosting instead of the pineapple icing.
Keto Version:
- To make a keto-friendly version of this cake, you can substitute almond flour or coconut flour for the all-purpose flour. Use a keto-friendly sweetener such as erythritol or stevia in place of white sugar. Opt for full-fat Greek yogurt or sour cream instead of milk in the cake batter. For the frosting, use a combination of cream cheese and heavy cream sweetened with a keto-friendly sweetener.
Low-Carb Version:
- Follow the keto version substitutions mentioned above, but you can also reduce the amount of sweetened coconut or omit it entirely to lower the carb content of the cake.
In conclusion, Pineapple-Coconut Cake is a delightful dessert that brings a taste of the tropics to your table. With its moist texture, tropical flavors, and creamy pineapple icing, it’s sure to be a hit with family and friends alike. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is a perfect choice. So, gather your ingredients, preheat your oven, and get ready to indulge in the deliciousness of this heavenly Pineapple-Coconut Cake. Your taste buds will thank you!
