Pineapple Coconut Cake

I spent my birthday this year in lockdown due to the corona virus. Since all my lovely previously made birthday plans went out the window, and even my birthday present hasn’t arrived, I decided that I should at least have a cake to make the day slightly more special.

I ordered a fruit and vegetable box from a local food producer the week before and included in the box was a fresh pineapple. This inspired me to make a pineapple and coconut cake. Something I have never made before, but since I am a huge fan of how the crushed pineapple I include in my carrot cake recipe makes the cake super moist, I thought that this might be the case with this cake too.

This cake turned out to be super moist and flavourful so I will definitely make it again.

Pineapple Coconut Cake

Vanessa Vermaak

Super moist and packed with tropical flavour

5 from 1 vote

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Prep Time 40 mins

Cook Time 20 mins

Cooling time 1 hr

Total Time 2 hrs

Course Baked Goods

Servings 12

Ingredients

  

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Pineapple Coconut Cake

• ½ Cup Vegetable Oil
• 1 Cup Buttermilk Or 1 cup milk + 1 tsp lemon juice and let sit for 5 minutes
• 1½ Cups Castor or granulated sugar
• 3 Eggs
• 2 tsp Vanilla Extract
• 2¼ Cups All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Salt
• 1 Cup Crushed Pineapple with juice Do not drain
• ¾ Cup Shredded / Desiccated Coconut

Cream Cheese Icing/Frosting

• 500 grams Plain Cream Cheese Softened (2 x 250g tubs)
• 115 grams Unsalted Butter Softened
• 2 Cups Icing/Powdered Sugar
• 1 tsp Vanilla Extract
• ½ Cup Chopped up or crushed Pineapple Optional
• 2 Cups Toasted Coconut Flakes

Instructions

Pineapple Coconut Cake

• If you're making your own buttermilk, measure out the milk then add the lemon juice and set aside for around 5 minutes
• Preheat the oven to 180°C and grease and flour three standard or four smaller circle cake pans. Preferably cake pans with removable bottoms (I prefer to spray my pans with non-stick cooking spray, then line the bottoms with baking paper)
• In a large bowl, whisk together the oil, buttermilk and sugar. Then add the eggs and vanilla and whisk until combined
• Sieve in the flour, baking powder, baking soda and salt. Stir until just incorporated. Then slowly stir in pineapple and coconut
• Divide between the prepared pans and bake for 18-20 minutes, until a skewer or cake tester inserted in the centre comes out clean
• Let cakes cool in the pans for 20 minutes before removing and placing onto a wire rack to cool completely. Assemble or wrap and refrigerate or freeze

Cream Cheese Icing/Frosting

• If you are using the toasted coconut flakes to decorate, preheat the oven to 180°C. When the oven is to temperature, place the coconut flakes on a baking sheet and bake until lightly toasted, approx. 5 – 10 minutes. This step can also be done when you remove the cakes from the oven. Store the cooled toasted coconut flakes in an airtight container until you are ready to decorate the cake.
• Combine all the ingredients in a stand mixer or using a hand mixer and mix until smooth. Ensure that you sieve the icing/powdered sugar to prevent lumps. If the mixture seems very thick you can loosen it with 1 tbsp of milk. I used Demerara icing sugar which gave a lovely caramelly flavour. This is optional though
• Spread a thin layer on one of the cakes and then place the other on top. I added a little chopped up pineapple in between each layer to add some extra flavour. Repeat for each layer, then use the rest of the frosting to cover cake.
• Decorate the sides and top with the toasted coconut flakes. I made a flower shape out of some dried pineapple and added some fresh mint leaves for an extra flourish
• Store covered in the fridge

Notes

If you do not have buttermilk, you can make your own by combining 1 cup milk + 1 tsp lemon juice and let it sit for 5 minutes.

Feel free to use coconut milk instead of buttermilk if you wish.

I like to make the cakes the day before decorating so that they have enough time to cool. I wrap and refrigerate them when they are cool until I am ready to ice/frost and decorate them. These cakes can also be frozen if made far in advance. Ensure that they are completely defrosted before icing/frosting though.

I used Demerara icing sugar which gave a lovely caramelly flavour. This is optional though.

Another optional extra is to add a little chopped up or crushed pineapple in between each layer to add some extra flavour.

Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!

Keyword Cake, Coconut cake, Pineapple cake, Pineapple Coconut Cake, Sponge cake, Tropical