This cake is a tropical daydream baked into reality. It starts with a soft, buttery base infused with crushed pineapple and shredded coconut, giving it a moist, tender crumb and a naturally sweet flavor. A hint of vanilla and a touch of tang from sour cream or yogurt balance the richness. Once baked, the cake is topped with a creamy coconut glaze or whipped topping and a generous sprinkle of toasted coconut flakes. It’s perfect for spring gatherings, summer picnics, or anytime you want to escape to the islands—fork first.
Ingredients:
For the Cake:
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream or plain Greek yogurt
- 1 cup (240g) crushed pineapple (with juice)
- ½ cup (40g) sweetened shredded coconut
For the Coconut Glaze or Topping:
- 1 cup (240ml) heavy cream or whipped topping
- 2 tbsp powdered sugar (if whipping cream)
- ½ tsp coconut extract (optional)
- ½ cup toasted coconut flakes, for garnish
- Optional: maraschino cherries or pineapple wedges for decoration
Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 3–4 minutes. This step is key to a tender crumb.
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add the Sour Cream and Pineapple:
Mix in the sour cream (or yogurt) until smooth. Then fold in the crushed pineapple (with its juice) and shredded coconut. The batter will be thick and fragrant.
6. Combine with Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—this keeps the cake light and fluffy.
7. Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Topping:
If using heavy cream, whip it with powdered sugar and coconut extract until soft peaks form. If using store-bought whipped topping, simply stir in the coconut extract for extra flavor.
9. Decorate:
Spread the whipped topping over the cooled cake. Sprinkle generously with toasted coconut flakes. Garnish with maraschino cherries or pineapple wedges for a festive finish.
Serving Suggestions:
- Serve chilled for a refreshing treat on warm days.
- Pair with iced tea or a tropical fruit punch.
- Add a drizzle of pineapple syrup or a scoop of coconut ice cream for extra indulgence.
This cake is a canvas for your tropical creativity, My. Want to turn it into a layer cake with pineapple curd filling? Or maybe add a rum glaze for a grown-up twist? I’ve got ideas that’ll make your dessert table feel like a beachside getaway. 🍍🥥✨
Let me know if you’d like a gluten-free version or a no-bake pineapple coconut dessert next!