Instructions
Step 1: Prep Work
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
Step 2: Dry Ingredients
- Whisk together flour, baking soda, and salt in a medium bowl.
Step 3: Wet Ingredients
- Beat sugar and eggs until thick. Stir in vanilla and pineapple (with juice).
Step 4: Combine
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in coconut.
Step 5: Bake
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan on a wire rack.
Step 6: Frosting
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Step 7: Frost & Top
- Frost the cooled cake and sprinkle with coconut.
Tips & Notes
- Don’t drain the pineapple!
- Use room temperature cream cheese and butter for smooth frosting.
- Cool completely before frosting.
Recipe Variations
- Pineapple Coconut Cake with Nuts: Add 1/2 cup chopped macadamia nuts.
- Upside-Down Cake: Arrange pineapple rings and cherries in the pan before adding batter.
- Healthier Option: Substitute 1/2 cup sugar with honey or maple syrup.
Frequently Asked Questions
Can I make this ahead?
Yes! Make the cake 1-2 days ahead. Store in an airtight container in the refrigerator. Frost just before serving.
How to store leftovers?
Store covered in the refrigerator for up to 5 days.
Can I freeze it?
Yes, un-frosted. Wrap tightly and freeze for up to 3 months. Thaw overnight and frost before serving.
Serving Suggestions
- Garnish with a maraschino cherry.
- Serve with vanilla ice cream.
- Sprinkle with toasted coconut flakes.
Enjoy this delightful tropical treat!
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