Coconut Pineapple Cake – simple and delicious coconut cake with light and fluffy whipped pineapple frosting. Perfect Summer dessert!
Transport yourself to a tropical paradise with every bite of this exquisite Coconut Pineapple Cake. This recipe is a celebration of the classic, irresistible flavor combination of sweet pineapple and rich coconut, perfectly blended into a moist, tender cake and crowned with a light, fluffy whipped frosting. It’s the ultimate dessert for any summer gathering, backyard barbecue, or simply a treat to brighten your day.
The marriage of pineapple and coconut creates a symphony of flavors that instantly evokes images of sunny beaches and leisurely vacations. Just like a refreshing Pina Colada on a hot day, this cake captures that same joyful, relaxed spirit. What sets this cake apart is its incredibly tender crumb, achieved by incorporating buttermilk – a secret ingredient that ensures every slice melts in your mouth. And then there’s the frosting: forget heavy, overly sweet store-bought vanilla frostings or even traditional buttercreams. Our whipped pineapple frosting is made with just three simple ingredients, resulting in a cloud-like texture that is both creamy and wonderfully light, making it truly irresistible.
Why This Coconut Pineapple Cake Will Be Your New Favorite
The Moist and Tender Cake Base
The foundation of any great cake is its texture, and this Coconut Pineapple Cake excels in that department. We use a combination of all-purpose flour, baking powder, and baking soda to give the cake a perfect rise and airy structure. But the real star for moisture and tenderness is buttermilk. Buttermilk reacts with the leavening agents, creating a fine, soft crumb that’s incredibly delicate. Paired with a generous amount of unsweetened shredded coconut, the cake itself is a fragrant, tropical delight even before frosting.
The Dreamy Whipped Pineapple Frosting
This frosting is a game-changer! Unlike dense buttercreams, our whipped pineapple frosting is remarkably light and airy, providing a refreshing contrast to the rich cake. It’s surprisingly simple to prepare, requiring just three ingredients: crushed pineapple, instant vanilla pudding mix, and whipped topping. The natural sweetness and tang of the pineapple are enhanced by the pudding mix, which also helps create a stable, creamy texture. The whipped topping (like Cool Whip) folds in beautifully, making it effortlessly fluffy and smooth. It’s a frosting that you’ll want to put on everything!
If these vibrant flavors resonate with you, you might also enjoy exploring my Grilled Pineapple recipe for a healthy treat or the delightful Coconut Pineapple Crumb Bars for another fantastic dessert option.
Key Ingredients for Your Tropical Cake
Creating this delightful cake requires a few common pantry staples and some fresh additions. Here’s a quick look at what you’ll need for both the cake and the frosting, along with some notes on why each ingredient matters:
- All-Purpose Flour: The structural backbone of our cake.
- Granulated Sugar: For sweetness and moisture.
- Baking Powder & Baking Soda: The dynamic duo for a light and airy lift.
- Salt: Balances the sweetness and enhances other flavors.
- Unsweetened Shredded Coconut: Infuses the cake with authentic coconut flavor and lovely texture.
- Vegetable Oil: Contributes to the cake’s tenderness and moisture.
- Buttermilk: Essential for a soft, melt-in-your-mouth crumb and delightful tang.
- Large Eggs: Binds the ingredients and adds richness.
- Coconut or Vanilla Extract: Boosts the aromatic tropical notes.
- Crushed Pineapple (canned): The star of our frosting, providing sweetness and moisture. Ensure it’s well-drained!
- Vanilla Instant Pudding Mix: Acts as a stabilizer and flavor enhancer for the frosting.
- Whipped Topping (like Cool Whip): Creates that incredibly light and fluffy frosting texture.
- Toasted Coconut (optional garnish): Adds a beautiful finish and an extra layer of coconut flavor and crunch.
How to Make This Irresistible Coconut Pineapple Cake: Step-by-Step
Follow these easy steps to bake a cake that will impress everyone:
Crafting the Moist Coconut Cake
- Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (175°C). Then, generously grease and flour a 9×13 inch baking pan. This crucial step prevents sticking and ensures your cake comes out perfectly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened shredded coconut. Whisking ensures these dry ingredients are evenly distributed, leading to a consistent cake texture.
- Mix Wet Ingredients: In a separate mixing bowl or a large measuring cup, combine the buttermilk, vegetable oil, large eggs, and coconut or vanilla extract. Mix these until they are well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can lead to a tough cake. The batter should be smooth and fairly thick.
- Bake to Perfection: Pour the batter evenly into your prepared baking pan. Bake for 28 to 32 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. This indicates it’s fully cooked through.
- Cool Completely: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is a critical step before frosting to prevent the frosting from melting.
Whipping Up the Light Pineapple Frosting
This frosting is deceptively simple and incredibly delicious. Here’s how to make it:
- Drain the Pineapple: Open your can of crushed pineapple and drain it thoroughly. Make sure to reserve the juice in a small bowl. Then, using a spoon or your hands, squeeze out as much excess liquid from the crushed pineapple as possible. This step is vital to prevent a watery frosting.
- Thicken the Juice: In a large mixing bowl, whisk together the reserved pineapple juice and the vanilla instant pudding mix. Continue whisking until the mixture thickens to a pudding-like consistency.
- Combine and Fold: Add the thoroughly drained crushed pineapple to the thickened pudding mixture and stir well. Finally, gently fold in the tub of whipped topping until everything is light, fluffy, and evenly combined.
- Frost and Chill: Once the cake is completely cool, spread the luscious pineapple frosting evenly over the top. Chill the cake in the refrigerator for at least an hour before serving to allow the frosting to set and the flavors to meld beautifully.
Pro Tips for the Best Coconut Pineapple Cake
Perfecting Your Ingredients
- Buttermilk Substitute: No buttermilk on hand? No problem! You can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk (dairy or non-dairy) until you reach 1 cup. Let it sit for 5-10 minutes until it slightly curdles before using.
- Pineapple Juice: Don’t skip reserving that pineapple juice! It’s essential for the pudding mix to thicken correctly for the frosting.
- Unsweetened Coconut: Using unsweetened coconut in the cake batter allows you to control the sweetness and prevents the cake from becoming overly sugary, especially with the sweet frosting.
Baking Success
- Do Not Overmix: When combining wet and dry ingredients for the cake, mix until just combined. Overmixing develops the gluten in the flour, leading to a dense and tough cake.
- Testing for Doneness: The toothpick test is your best friend. Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. If it has wet batter clinging to it, bake for a few more minutes.
- Cooling is Key: Patience is a virtue, especially when it comes to cooling your cake. A warm cake will melt your beautiful frosting, turning it into a runny mess. Ensure it’s completely at room temperature before frosting.
Frosting Finesse
- Drain Pineapple Thoroughly: This cannot be stressed enough! The more liquid you remove from the crushed pineapple, the thicker and more stable your frosting will be. You can even place the crushed pineapple in a cheesecloth or paper towel and squeeze firmly.
- Instant Pudding: Ensure you use INSTANT vanilla pudding mix, not the cook-and-serve kind. The instant variety sets quickly and provides the necessary thickening without heat.
- Gentle Folding: When incorporating the whipped topping, use a spatula and fold gently to maintain the airy texture. Overmixing will deflate the topping.
Variations and Customizations
While this cake is perfect as is, feel free to get creative and personalize it!
- Toasted Coconut: A sprinkle of toasted shredded coconut on top adds an extra layer of flavor and a lovely crunchy texture. Toast coconut in a dry skillet over medium-low heat, stirring frequently, until golden brown. Watch carefully, as it can burn quickly!
- Nutty Addition: For extra crunch, fold in some chopped pecans or walnuts into the cake batter.
- Spice it Up: A pinch of cinnamon or nutmeg in the cake batter can add a warm depth of flavor that complements the tropical notes.
- Citrus Zest: A little lime or orange zest in the cake or frosting can brighten the flavors even further.
- Different Extracts: While coconut or vanilla extract is standard, try a touch of rum extract for an even more pronounced “Pina Colada” vibe.
Storage & Make-Ahead Tips
To keep your Coconut Pineapple Cake fresh and delicious, proper storage is essential.
- Refrigeration: Due to the dairy in the frosting (buttermilk and whipped topping), this cake should always be stored in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight cake container. It will stay fresh for up to 3-4 days.
- Serving Temperature: While it needs to be stored cold, many find the cake’s flavors and textures are best enjoyed when it’s allowed to sit at room temperature for about 15-20 minutes before serving.
- Freezing the Cake: You can freeze the unfrosted cake layers. Once completely cooled, wrap them tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before frosting.
- Freezing Frosted Cake: Freezing the frosted cake is also possible, though the frosting’s texture might be slightly altered upon thawing. Place the cake in the freezer uncovered for about an hour until the frosting is firm, then wrap it securely in plastic wrap and foil. Thaw in the refrigerator.
Frequently Asked Questions (FAQ)
Here are some common questions you might have about making this delicious cake:
- Can I use fresh pineapple instead of canned?
While canned crushed pineapple is recommended for its convenience and consistent moisture content, you can use fresh pineapple. Ensure you finely dice it and then thoroughly drain and squeeze out as much juice as possible to prevent the frosting from becoming too thin. - What if I don’t have buttermilk?
As mentioned in the tips, you can easily make a buttermilk substitute. For 1 cup of buttermilk, measure 1 tablespoon of white vinegar or lemon juice into a measuring cup and fill the rest with regular milk (dairy or non-dairy). Let it sit for 5-10 minutes until it slightly curdles before using in the recipe. - Can I make this cake in different pan sizes?
Yes, you can! For two 8 or 9-inch round cake pans, you might need to adjust baking time (likely 25-30 minutes). For cupcakes, bake for approximately 18-22 minutes. Always use the toothpick test for doneness. Adjust frosting quantity as needed. - How do I toast shredded coconut for garnish?
Spread unsweetened shredded coconut in a single layer on a baking sheet. Bake in a preheated oven at 300°F (150°C) for 5-10 minutes, stirring occasionally, until golden brown. Alternatively, toast it in a dry skillet over medium-low heat, stirring constantly, until golden. Be careful, as it browns quickly! - Is this cake very sweet?
This cake has a balanced sweetness. The cake itself uses unsweetened coconut and buttermilk to keep it from being overly sugary, while the frosting provides a delightful, but not cloying, sweetness from the pineapple and pudding.
More Delicious Cake and Dessert Recipes
Looking for more delightful treats to bake? Explore some of our other fantastic cake recipes:
- Coconut Cheesecake Bars
- Cherry Poke Cake
- Cinnamon Roll Cake
For even more inspiring recipes like this one, feel free to browse our Dessert Category. You’re sure to find something to satisfy your sweet tooth!
If you liked this recipe and decide to make it, we’d love to see your creations! Snap a photo and share it on INSTAGRAM! Remember to tag me @crunchycreamysweet so I can check it out and leave a comment! We love seeing your delicious results!
Coconut Pineapple Cake
Pin Recipe
Ingredients
For the Cake:
- 2 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsweetened shredded coconut
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- ½ teaspoon coconut or vanilla extract
For the Frosting:
- 20 oz can crushed pineapple
- 3.9 oz box vanilla instant pudding mix
- 1 tub whipped topping like Cool Whip
- toasted coconut for garnish optional
Instructions
To Make the Cake:
- Preheat your oven to 350 degrees F (175 C).
- Grease and flour a 9″ x 13″ baking pan.
- In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. The batter should be smooth and thick.
- Place the batter into prepared baking pan.
- Bake for 28 – 32 minutes, until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
- Cool completely before frosting.
To Make the Frosting:
- Drain pineapple from juice, reserving the juice in a small bowl. Squeeze out as much liquid as possible from the crushed pineapple.
- In a large mixing bowl, whisk together the reserved pineapple juice and pudding mix. Whisk until thickened. Add the drained pineapple and stir well. Add whipped topping and fold in gently until just combined.
- Spread frosting evenly over the cooled cake.
- Chill cake in fridge until ready to serve.
Notes
- Please note that the nutrition value can vary depending on the specific products used. The information below is an estimate. Always use a calorie counter you are familiar with for precise calculations.
- You can use any white frosting you prefer for this cake, and top it with toasted coconut for an enhanced flavor and presentation.