Pineapple Coconut Cake: Delicious & Tropical Recipe

Table of Contents

Table of Contents

1. Introduction

As the warm air of this late May afternoon in Marrakesh carries the subtle fragrance of blooming flowers, the thought of a tropical and delicious cake is especially appealing. Today, we’re sharing our recipe for Pineapple Coconut Cake: Delicious & Tropical. This cake combines the sweet tanginess of pineapple with the rich, nutty flavor of coconut, creating a moist and delightful treat that’s perfect for any gathering or simply to brighten your day.

This recipe is all about bringing those sunny, tropical vibes to your kitchen. The combination of coconut milk and oil ensures a wonderfully moist crumb, while the chunks of pineapple and shredded coconut add both texture and intense flavor. The hint of vanilla ties everything together beautifully. If you enjoy tropical flavors and moist cakes, much like those who appreciate our Coconut Cream Pie for its coconut richness, you’re going to love this Pineapple Coconut Cake. Let’s bake up some sunshine!

2. Recipe Summary

• Cuisine: Tropical, Dessert
• Difficulty level: Easy
• Total preparation and cooking time: 1 hour and 15 minutes
• Dietary classification: Not dairy-free (contains eggs), not gluten-free (contains wheat flour).

3. Equipment and Utensils

• Large mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• 9-inch round cake pan
• Spatula

4. Serving Suggestions

• Plating: Serve slices of the pineapple coconut cake on plates. You can dust with powdered sugar or top with a dollop of whipped cream or cream cheese frosting.
• Frosting Ideas: A simple cream cheese frosting would complement this cake beautifully. Alternatively, a light glaze made with powdered sugar and a little pineapple juice or coconut milk would also be lovely.
• Beverage Pairings: Pairs well with coffee, tea, or a tropical fruit smoothie.

5. Nutritional Information

• Detailed Nutritional Breakdown (per serving, estimated):
  • Calories: 400 kcal
  • Carbohydrates: Approximately 50-55g
  • Protein: Approximately 5-7g
  • Fat: Approximately 18-20g
• Macronutrient Distribution: Roughly 55% Carbohydrates, 5% Protein, 40% Fat.
• Dietary Information: Not dairy-free, not gluten-free.
• Potential Health Benefits: Pineapple contains bromelain, an enzyme with potential anti-inflammatory properties. Coconut oil contains medium-chain triglycerides (MCTs).

6. Storage and Reheating

• Proper Storage Instructions: Store the pineapple coconut cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week.
• Refrigeration Instructions: Keep refrigerated if frosted with cream cheese frosting. Otherwise, room temperature is fine if well-covered.
• Freezing Recommendations: This cake freezes well. Wrap slices or the whole cake tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator or at room temperature.
• Reheating Methods: Not typically reheated; best enjoyed at room temperature.

7. Expert Tips and Variations

• Tips from Professional Chefs: Ensure all your ingredients are at room temperature for a smoother batter. Don’t overmix the batter once the flour is added to keep the cake tender.
• Common Mistakes to Avoid: Overbaking the cake, which can make it dry; not draining the pineapple well enough, which can make the batter too wet.
• Creative Recipe Variations:
  • Nuts: Add chopped macadamia nuts or pecans to the batter for extra crunch.
  • Spices: A pinch of cinnamon or nutmeg can add a warm flavor.
  • Lime: A bit of lime zest in the batter can enhance the tropical notes.
  • Upside-Down Cake: You could adapt this recipe to make a pineapple upside-down coconut cake.
• Seasonal Adaptations: While tropical flavors are often associated with summer, this cake is delicious year-round.

8. Ingredients Section

• 250g all-purpose flour (approximately 2 cups)
  • Quality and Sourcing Recommendations: Standard all-purpose flour.
• 250g granulated sugar (approximately 1 1/4 cups)
• 1 sachet (approximately 2 teaspoons) baking powder
• 1 pinch of salt
• 4 large eggs
• 125ml coconut milk (approximately 1/2 cup)
  • Quality and Sourcing Recommendations: Full-fat or light coconut milk will work.
• 125ml coconut oil, melted (approximately 1/2 cup)
  • Quality and Sourcing Recommendations: Virgin or refined coconut oil.
• 1 can (400g or about 14 oz) pineapple chunks, drained
  • Preparation Notes: Ensure the pineapple is well-drained to avoid a soggy cake. You can also chop the chunks into smaller pieces if preferred.
• 100g shredded coconut (approximately 1 cup)
  • Quality and Sourcing Recommendations: Sweetened or unsweetened, depending on your preference.
• 1 teaspoon vanilla extract

Metric Conversions (Approximate):

• 250g flour ≈ 2 cups
• 250g sugar ≈ 1 1/4 cups
• 1 sachet baking powder ≈ 2 teaspoons
• 125ml coconut milk ≈ 1/2 cup
• 125ml coconut oil ≈ 1/2 cup
• 400g canned pineapple ≈ 14 oz
• 100g shredded coconut ≈ 1 cup

9. Step-by-Step Instructions

1. Preheat Oven & Prepare Pan: Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add Wet Ingredients: Add the eggs, coconut milk, melted coconut oil, and vanilla extract to the dry ingredients. Beat until just combined and smooth. Be careful not to overmix.
4. Fold in Pineapple and Coconut: Gently fold in the drained pineapple chunks and shredded coconut into the batter.
5. Pour into Pan: Pour the batter evenly into the prepared cake pan.
6. Bake: Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
8. Serve: Once cooled, slice and serve. You can add frosting or a dusting of powdered sugar if desired.

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10. Frequently Asked Questions (FAQ)