Experience a slice of paradise with this luscious Pineapple-Coconut Cream Cheese Layer Cake. Moist layers of fluffy cake infused with real pineapple and coconut create a delightful tropical treat that’s perfect for any occasion.
This cake stands out not only for its rich, creamy cream cheese frosting but also for the burst of flavor from fresh ingredients. The combination of sweet pineapple and rich coconut makes it an incredibly refreshing dessert, ideal for summer parties or special gatherings.
Ingredients
INGREDIENTS
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons coconut cream (optional for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined. Fold in the crushed pineapple and shredded coconut.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and softened butter in a bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. Add coconut cream if desired.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, then add the second layer and repeat. Top with the third layer and frost the top and sides of the cake. Decorate with additional shredded coconut if desired.
Notes
Tip: Use fresh pineapple for a more vibrant flavor and texture. Store leftovers in the fridge for up to 3 days.
For the best flavor, use fresh pineapple instead of canned. If you do use canned, make sure to drain it well to avoid excess moisture in the cake.
Don’t skip the chilling step after frosting the layers. This helps the cake set and makes slicing easier. You can also substitute the coconut cream with whipped cream if you prefer a lighter frosting.
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, allow the cake to come to room temperature before serving.
