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Looking for a tropical twist on a classic dessert? This Pineapple Coconut Cake is the perfect treat to transport your taste buds to a sun-soaked island. Bursting with the vibrant flavors of pineapple and coconut, this cake is a must-try for any dessert lover. With its moist crumb and rich cream cheese frosting, it’s the kind of cake that keeps you coming back for more. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this Pineapple Coconut Cake will not disappoint.
Ingredients
For the Cake:
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- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 can (20 oz) crushed pineapple with juice (do not drain)
- 1/2 cup shredded coconut (optional)
For the Frosting:
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- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut, toasted (for topping)
Directions
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to ensure the cake releases smoothly after baking.
2. Mix the Cake Batter:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, eggs, baking soda, vanilla extract, and salt. Mix until all ingredients are well incorporated and the batter is smooth.
3. Add the Pineapple and Coconut:
Stir in the crushed pineapple along with its juice. The juice adds both moisture and a burst of pineapple flavor. If you’re a coconut fan, fold in the shredded coconut for added texture and taste.
4. Bake the Cake:
Pour the batter into your prepared baking dish, spreading it evenly. Bake in the preheated oven for 35-40 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
5. Prepare the Frosting:
While the cake bakes, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until the frosting is light and fluffy. Stir in the vanilla extract for an extra flavor boost.
6. Frost the Cake:
Once the cake is done, remove it from the oven and let it cool completely in the pan. After cooling, spread the cream cheese frosting evenly over the top of the cake.
7. Add the Finishing Touch:
Sprinkle the toasted shredded coconut over the frosted cake. This adds a delightful crunch and a toasted coconut flavor that pairs perfectly with the creamy frosting and moist cake.
8. Serve and Enjoy:
Slice the cake into generous pieces and serve. This cake can be enjoyed chilled or at room temperature, depending on your preference.
Nutrition Information
- Prep Time: 15 minutes
- Cooking Time: 35-40 minutes
- Total Time: 50-55 minutes
- Calories: Approximately 450 kcal per serving
- Servings: 12-16 slices
This Pineapple Coconut Cake is not just a dessert; it’s an experience. With every bite, you’ll taste the tropical harmony of sweet pineapple, rich coconut, and creamy frosting. It’s a dessert that’s sure to impress at any gathering.