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Pineapple Coconut Cake

A delicious Pineapple Coconut Cake that combines sweet pineapple and rich coconut flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple (drained) Make sure to drain thoroughly.
  • 1 cup unsweetened shredded coconut

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs and then add the sugar. Mix until well combined. Next, add the vegetable oil, vanilla extract, and crushed pineapple. Stir in the shredded coconut gently.
  4. Gradually pour the dry mixture into the wet mixture, stirring gently until everything is well combined. Be careful not to over-mix.
Baking
  1. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto a cooling rack to cool completely.
Frosting and Serving
  1. Once cooled, frost with your favorite whipped cream or coconut frosting, and enjoy!

Notes

For lighter cake, replace half the oil with unsweetened applesauce. Ensure crushed pineapple is drained well to avoid a dense texture. Store leftover cake covered at room temperature for up to 4 days, or freeze individual slices for up to 3 months.