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Pineapple Coconut Cream Cake

A delightful dessert combining tropical pineapple and creamy coconut, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup crushed pineapple, drained Use fresh or canned.
  • 1 cup coconut cream Coconut milk can be used in a pinch.
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 3 pieces eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup shredded coconut For topping and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
  2. In a mixing bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, mixing until well combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined.
  5. Fold in the drained crushed pineapple, coconut cream, and vanilla extract.
  6. Gently fold in the shredded coconut.
  7. Divide the batter evenly into the prepared cake pans.
Baking
  1. 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 about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store the cake in an airtight container in the refrigerator for up to a week. For long-term storage, freeze individual slices wrapped in plastic wrap and a freezer bag. Thaw in the fridge overnight before serving.