This Pineapple Coconut Cake is a tropical delight, featuring a moist and fluffy cake infused with pineapple and coconut flavors. Perfect for a summer dessert or any occasion where you want to bring a touch of the tropics to your table.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup crushed pineapple, drained
• 1/2 cup unsweetened coconut milk (or any milk of your choice)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional, for extra coconut flavor)

For the Frosting:

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon vanilla extract
• 2 tablespoons pineapple juice (from the crushed pineapple)

For Garnish:

• Extra shredded coconut
• Pineapple slices or chunks

Instructions

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut.
   • In a separate bowl, mix the crushed pineapple, coconut milk, vegetable oil, eggs, vanilla extract, and coconut extract (if using).
   • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
3. Bake the Cake:
   • Pour the batter into the prepared cake pan and smooth the top with a spatula.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
4. Make the Frosting:
   • In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
   • Gradually add the powdered sugar, mixing well after each addition.
   • Mix in the shredded coconut, vanilla extract, and pineapple juice until the frosting is smooth and well combined.
5. Frost the Cake:
   • Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake.
   • Garnish with extra shredded coconut and pineapple slices or chunks if desired.
6. Serve:
   • Slice and serve the cake. It pairs wonderfully with a cup of tea or coffee and is perfect for summer gatherings or as a special treat.

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Tips for Success

• Drain Pineapple Well: Make sure to drain the crushed pineapple well to avoid excess moisture in the cake batter.
• Room Temperature Ingredients: Ensure the butter and cream cheese are at room temperature before making the frosting for a smoother consistency.
• Cool Cake Completely: Let the cake cool completely before frosting to prevent the frosting from melting.

Variations

• Pineapple Coconut Cake with a Twist: Add a layer of pineapple preserves or a pineapple-coconut jam between the cake layers for added flavor and texture.
• Vegan Option: Substitute the eggs with flax eggs or another egg replacer and use a dairy-free milk alternative and vegan butter for the frosting.

Nutritional Information (Per Slice, assuming 12 slices)

• Calories: Approximately 350
• Fat: 22g
• Carbohydrates: 37g
• Protein: 4g

Conclusion

This Pineapple Coconut Cake is a deliciously tropical treat that combines the sweet flavors of pineapple and coconut into a moist and fluffy cake. It’s perfect for any occasion, whether you’re hosting a summer party or just enjoying a special dessert. Enjoy baking and indulging in this delightful cake!