Description
A moist and velvety tropical dessert featuring the perfect balance of sweet pineapple and toasty coconut, easy to make and perfect for any occasion.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120ml) coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup (240g) crushed pineapple with juice (canned or fresh)
- 1 cup (80g) shredded sweetened coconut, half toasted
- ½ cup (120ml) buttermilk (or ½ cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 minutes)
Instructions
- Prep your ingredients: measure flour, sugar, baking powder, and salt. Toast half of the shredded coconut in a dry skillet over medium heat until golden and fragrant (3-4 minutes). Set aside to cool. Melt coconut oil and let cool slightly. If using fresh pineapple, crush finely or pulse in a food processor.
- Mix dry ingredients: whisk together flour, baking powder, salt, and un-toasted shredded coconut in a large bowl.
- Mix wet ingredients: beat eggs and sugar until pale and fluffy (2-3 minutes). Add melted coconut oil, vanilla extract, crushed pineapple with juice, and buttermilk. Mix gently until combined.
- Combine wet and dry: add dry ingredients to wet mixture in two batches, folding gently with a spatula until just combined. Avoid overmixing.
- Bake: pour batter into greased 9-inch round cake pan, smooth top, and sprinkle toasted coconut evenly over batter. Bake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if coconut browns too fast.
- Cool and serve: let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or with cream cheese frosting.
Notes
Do not drain the pineapple juice to keep the cake moist. Use room temperature ingredients for better mixing. Toast the coconut for enhanced flavor and texture. Avoid overmixing to prevent a dense cake. Let the cake cool completely before slicing. Cake tastes better the next day. Can substitute melted butter for coconut oil but expect different texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 11
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: pineapple coconut cake, tropical dessert, moist cake, easy cake recipe, coconut oil cake, pineapple dessert