Easter is a time for celebration, togetherness, and of course, indulging in delicious treats that bring joy to the table. While classic carrot cakes and hot cross buns often steal the spotlight, why not add a tropical twist to your Easter dessert spread this year? Our Pineapple Coconut Cake is the perfect blend of sweet, tangy, and creamy flavors, making it a show-stopping centerpiece for your holiday gathering.
This cake captures the essence of spring with its light and moist texture, thanks to the crushed pineapple infused throughout the batter. The natural sweetness of the pineapple complements the delicate nuttiness of shredded coconut, creating a flavor profile that feels like a bite of sunshine. Topped with a luscious coconut cream cheese frosting and a sprinkle of toasted coconut, every slice is a perfect harmony of tropical goodness.
Not only is this cake irresistibly delicious, but it’s also incredibly easy to make. Whether you’re baking for a large Easter brunch or a cozy family dinner, this recipe is designed to impress without requiring hours in the kitchen. The best part? It can be made ahead of time, allowing you to focus on enjoying the holiday with loved ones rather than stressing over last-minute preparations.
So, if you’re looking for a dessert that embodies warmth, festivity, and a hint of island-inspired flair, this Pineapple Coconut Cake is the one to bake. Let’s dive into the recipe and make this Easter extra special with a cake that’s as beautiful as it is delicious!
Pineapple Coconut Cake
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple with juice
- ¾ cup coconut milk
- 1 cup shredded coconut
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- ½ cup toasted shredded coconut for garnish
Instructions
Preheat the Oven & Prepare Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugars
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Add Eggs & Vanilla
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Incorporate Pineapple & Coconut
- Mix in crushed pineapple (with juice) and coconut milk.
- Gradually add the dry ingredients, stirring until just combined.
- Fold in shredded coconut.
Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Mix in vanilla extract and coconut milk until smooth and creamy.
Assemble the Cake
- Spread frosting evenly over the first cake layer.
- Place the second layer on top and frost the entire cake.
- Sprinkle toasted shredded coconut on top for a beautiful finish.
Chill & Serve
- For best results, chill the cake for at least 30 minutes before serving.
- Slice and enjoy your Easter-perfect Pineapple Coconut Cake!
Notes
- Use full-fat coconut milk for a richer texture.
- Toast the shredded coconut for extra crunch and flavor.
- Refrigerate the cake if making ahead—it stays fresh for up to 3 days!
