Description
This moist pineapple coconut cake is a tropical-inspired dessert bursting with crushed pineapple and shredded coconut. Perfect for summer gatherings or casual treats, this cake delivers incredible flavor and a soft, tender texture. With simple ingredients and easy steps, it’s a must-try recipe for every home baker.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup shredded coconut
- 1½ cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 can (typically 20 oz) crushed pineapple, drained
- ½ cup shredded coconut (fold-in)
For Glaze (optional):
- Powdered sugar
- Coconut milk
- Vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Prepare a bundt pan with nonstick spray or butter and flour.
- In a medium bowl, mix flour, baking powder, salt, and ½ cup shredded coconut.
- In another bowl, whisk together sugar, oil, eggs, vanilla extract, and crushed pineapple.
- Combine wet and dry ingredients until just mixed.
- Fold in another ½ cup shredded coconut.
- Pour the batter into the prepared pan.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Let cake cool completely before glazing.
- Mix powdered sugar, coconut milk, and vanilla to desired consistency, then drizzle over the cooled cake.
Notes
- Use fresh shredded coconut and high-quality canned pineapple for the best flavor.
- Don’t overmix the batter to ensure a light texture.
- Toast coconut before adding for extra depth.
- Allow cake to cool fully before adding glaze to prevent melting.
- For gluten-free: Use a 1:1 gluten-free flour blend.
- Vegan option: Replace eggs with flax eggs and use plant-based oil and milk.
- Store at room temperature up to 3 days, or freeze for up to 2 months.
- Add-ins: diced mango, passionfruit, macadamia nuts, cinnamon, or cardamom.
- Prep Time: 15 minutes
- Cook Time: 50 minute
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1 slice
- Calories: ~350
- Sugar: ~28g
- Sodium: ~160mg
- Fat: ~16g
- Saturated Fat: ~5g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~48g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~45mg