Easy Pineapple Coconut Cake with Crushed Pineapple Recipe

My family has always been a tough crowd when it comes to desserts. They’ve seen it all, from elaborate layered cakes to delicate pastries, and their palates are… discerning, to say the least. So, when I stumbled upon this recipe for an Easy Pineapple Coconut Cake with Crushed Pineapple, I was cautiously optimistic. The promise of simplicity intrigued me, and the tropical flavor combination sounded undeniably appealing. Let me tell you, this cake was a revelation! From the first bite, the moist, tender crumb infused with sweet pineapple and fragrant coconut transported us straight to a sun-drenched island getaway. The kids devoured it, my husband declared it “the best cake you’ve made in ages” (high praise indeed!), and even my notoriously picky mother-in-law asked for the recipe. This cake isn’t just easy to make; it’s genuinely irresistible. It’s the perfect dessert for potlucks, family gatherings, or simply a sweet treat to brighten any day. Get ready to experience a slice of tropical paradise with this incredibly simple and utterly delicious pineapple coconut cake.

Ingredients

This recipe utilizes pantry staples and readily available ingredients, making it a breeze to whip up whenever the craving strikes. Here’s what you’ll need to gather to create this tropical masterpiece:

For the Cake:

• All-Purpose Flour: 2 ½ cups (300 grams) – Forms the structure of the cake.
• Granulated Sugar: 2 cups (400 grams) – Sweetens the cake and adds moisture.
• Baking Soda: 1 ½ teaspoons – A leavening agent that helps the cake rise and become light and airy.
• Salt: ½ teaspoon – Enhances the flavors and balances the sweetness.
• Eggs: 3 large – Bind the ingredients together and add richness and moisture.
• Vegetable Oil: ¾ cup (180 ml) – Adds moisture and tenderness to the cake, creating a soft crumb.
• Crushed Pineapple: 20 ounces (567 grams) – Undrained, this is the star ingredient, providing both flavor and moisture.
• Vanilla Extract: 1 teaspoon – Enhances the overall flavor profile and adds warmth.
• Shredded Coconut: 1 cup (80 grams) – Adds a delightful tropical flavor and texture to the cake.

For the Frosting (Optional, but Highly Recommended):

• Cream Cheese: 8 ounces (227 grams) – Softened, forms the creamy base of the frosting.
• Unsalted Butter: ½ cup (113 grams) – Softened, adds richness and helps create a smooth frosting.
• Powdered Sugar: 3-4 cups (360-480 grams) – Sweetens and thickens the frosting. Adjust to your desired sweetness and consistency.
• Vanilla Extract: 1 teaspoon – Enhances the flavor of the frosting.
• Shredded Coconut (for garnish): Optional, for adding visual appeal and extra coconut flavor.

Instructions

Making this Easy Pineapple Coconut Cake is as simple as 1-2-3! Follow these step-by-step instructions for baking success:

Step 1: Preheat and Prepare

• Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking.
• Grease and flour a 9×13 inch baking pan. Greasing prevents the cake from sticking, and flouring helps create a clean release and prevents sticking further. You can also use baking spray with flour for convenience. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides to easily lift the cake out after baking.

Step 2: Combine Dry Ingredients

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Whisking ensures the dry ingredients are evenly distributed, preventing clumps of baking soda and ensuring consistent flavor throughout the cake. This step is crucial for a well-textured cake.

Step 3: Incorporate Wet Ingredients

• Add the eggs, vegetable oil, undrained crushed pineapple, and vanilla extract to the bowl with the dry ingredients.
• Using an electric mixer or a sturdy whisk, mix on low speed until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in a tougher cake. Mix just until the wet and dry ingredients are incorporated and no streaks of flour remain.

Step 4: Fold in Coconut

• Gently fold in the shredded coconut until it is evenly distributed throughout the batter. Folding is a gentle mixing technique that prevents overmixing and keeps the batter light and airy. Use a spatula and gently scrape the bottom of the bowl to ensure all the coconut is incorporated.

Step 5: Bake the Cake

• Pour the batter into the prepared 9×13 inch baking pan, spreading it evenly.
• Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary slightly depending on your oven. Start checking for doneness around 30 minutes. A clean skewer indicates the cake is cooked through and no longer batter-like in the center.
• Let the cake cool in the pan for 10-15 minutes before frosting (if desired). Cooling slightly allows the cake to firm up and makes frosting easier without melting.

Step 6: Prepare the Frosting (Optional)

• While the cake is cooling, prepare the cream cheese frosting. In a separate mixing bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy. Ensure both the cream cheese and butter are at room temperature for a smooth, lump-free frosting.
• Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Start with 3 cups and add more if needed to achieve your desired sweetness and consistency.
• Stir in the vanilla extract.
• Beat the frosting on medium-high speed for 1-2 minutes until light and fluffy. This incorporates air into the frosting, making it easier to spread and more enjoyable.

Step 7: Frost and Garnish (Optional)

• Once the cake is cooled slightly, frost it generously with the cream cheese frosting. Spread the frosting evenly over the top of the cake.
• If desired, garnish with additional shredded coconut for a beautiful and flavorful finishing touch.

Step 8: Cool and Serve

• Allow the frosted cake to cool completely before slicing and serving. This allows the frosting to set and the cake to fully cool, enhancing its flavor and texture. For best results, refrigerate the frosted cake for at least 30 minutes to allow the frosting to firm up further.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.)

Servings: Approximately 12-16 servings

Calories per serving (unfrosted): Approximately 300-350 calories

Approximate Nutritional Breakdown per serving (unfrosted):

• Calories: 325
• Fat: 18g
  • Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 250mg
• Carbohydrates: 40g
  • Sugar: 25g
  • Fiber: 1g
• Protein: 3g

Calories per serving (frosted): Approximately 450-550 calories (depending on frosting thickness and powdered sugar amount)

Approximate Nutritional Breakdown per serving (frosted):

• Calories: 500
• Fat: 28g
  • Saturated Fat: 15g
• Cholesterol: 75mg
• Sodium: 300mg
• Carbohydrates: 60g
  • Sugar: 40g
  • Fiber: 1g
• Protein: 4g

Disclaimer: This nutritional information is an estimate and should be considered a general guideline. For precise nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients used. This cake is a dessert and should be enjoyed in moderation as part of a balanced diet.

Preparation Time

This cake is a winner when it comes to speed and ease of preparation. Here’s a breakdown of the time commitment:

• Prep Time: 15-20 minutes (This includes gathering ingredients, preheating the oven, greasing the pan, and mixing the batter.)
• Bake Time: 30-35 minutes
• Cooling Time: 10-15 minutes (before frosting) + additional cooling time after frosting
• Frosting Time (if making frosting): 10-15 minutes

Total Time (excluding full cooling after frosting): Approximately 55-75 minutes

This recipe is perfect for those times when you need a delicious dessert quickly and efficiently. It’s minimal effort with maximum flavor payoff!

How to Serve

This versatile pineapple coconut cake can be enjoyed in various ways, making it suitable for any occasion. Here are some serving suggestions:

• Classic Slice: The simplest and most satisfying way to enjoy this cake is served in slices, either unfrosted or generously frosted with the cream cheese frosting.
• Warm with Ice Cream: For an extra indulgent treat, serve a warm slice of cake with a scoop of vanilla ice cream or coconut sorbet. The contrast of warm cake and cold ice cream is delightful.
• Topped with Whipped Cream: If you prefer a lighter topping, a dollop of freshly whipped cream or coconut whipped cream complements the cake beautifully.
• Fruit Salsa: For a refreshing twist, top slices of cake with a tropical fruit salsa made with diced mango, pineapple, kiwi, and a squeeze of lime juice.
• Grilled Pineapple Skewers: Elevate the tropical theme by serving the cake alongside grilled pineapple skewers. The caramelized pineapple adds another layer of flavor.
• Coffee or Tea Pairing: This cake is a perfect accompaniment to a cup of coffee or tea, especially in the afternoon or as an after-dinner treat.
• Potluck Perfection: This cake travels well and is always a crowd-pleaser at potlucks, picnics, and barbecues. Its simplicity and deliciousness make it a guaranteed hit.

Additional Tips for Baking Success

To ensure your Easy Pineapple Coconut Cake turns out perfectly every time, keep these helpful tips in mind:

• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix just until the wet and dry ingredients are combined and no streaks of flour remain. Gentle folding in the coconut is also key.
• Use Room Temperature Ingredients (for Frosting): For a smooth and creamy cream cheese frosting, ensure both the cream cheese and butter are softened to room temperature before beating. This will prevent lumps and create a light, airy texture.
• Toast the Coconut (Optional): For a deeper coconut flavor and a slightly crunchy texture, toast the shredded coconut before adding it to the batter or using it as a garnish. Spread the coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown, stirring occasionally to prevent burning. Let it cool completely before using.
• Adjust Sweetness of Frosting: The sweetness of the cream cheese frosting can be adjusted to your preference by adding more or less powdered sugar. Start with 3 cups and add more gradually until you reach your desired sweetness and consistency.
• Storage is Key: Store leftover cake, frosted or unfrosted, in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Refrigerating the frosted cake is recommended for longer storage and to maintain the frosting’s consistency. Bring refrigerated cake to room temperature before serving for optimal texture.

Frequently Asked Questions (FAQ)

Here are some common questions and answers about making this Easy Pineapple Coconut Cake:

Q1: Can I use fresh pineapple instead of crushed pineapple?

A: While crushed pineapple is recommended for its moisture content and ease, you can use fresh pineapple. However, you’ll need to finely chop the fresh pineapple and drain it well to remove excess juice before adding it to the batter. Using undrained crushed pineapple ensures the cake remains moist and flavorful. Canned crushed pineapple is also convenient and readily available.

Q2: Can I make this cake ahead of time?

A: Yes, this cake is a great make-ahead dessert! You can bake the cake a day or two in advance and store it unfrosted at room temperature in an airtight container. Frost it on the day you plan to serve it. The flavors actually meld and deepen overnight, making it even more delicious the next day.

Q3: Can I freeze this cake?

A: Yes, you can freeze both unfrosted and frosted cake. For best results, freeze the unfrosted cake after it has cooled completely. Wrap it tightly in plastic wrap and then in foil. Frosted cake can also be frozen, but the frosting texture may slightly change upon thawing. Thaw frozen cake in the refrigerator overnight before serving.

Q4: Can I make this cake in a different pan size?

A: While the recipe is designed for a 9×13 inch pan, you can adapt it to other pan sizes. For a 9-inch round or square pan, the baking time may be slightly longer. For cupcakes, the baking time will be significantly shorter (around 18-22 minutes). Always check for doneness with a wooden skewer regardless of pan size.

Q5: Can I add nuts to this cake?

A: Absolutely! Macadamia nuts or pecans would be delicious additions to this tropical cake. You can add about ½ cup of chopped nuts to the batter along with the coconut, or sprinkle them on top of the frosting as a garnish. Toasting the nuts beforehand enhances their flavor.

This Easy Pineapple Coconut Cake with Crushed Pineapple is truly a delightful dessert that is both simple to make and incredibly delicious. Its tropical flavors and moist, tender crumb are sure to impress everyone who tries it. So, gather your ingredients, preheat your oven, and get ready to bake a slice of paradise!

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