Oh my goodness, can we just talk about *vacation* in cake form? That’s exactly what this Dreamy Pineapple Coconut Cake is to me! Every time I bake it, I swear I can practically feel a warm breeze and hear the gentle sound of waves. This isn’t just any cake; it’s my go-to when I want something super moist, bursting with tropical flavor, and ridiculously easy to whip up. I stumbled upon this gem during a particularly grey winter week a few years back, and it honestly felt like sunshine in a pan. It’s that perfect balance of sweet pineapple and creamy coconut goodness that just makes everyone smile.

It’s so wonderfully simple, which is exactly what I love in a good home-baked treat. No fuss, no fancy techniques, just pure, delicious comfort. So, if you’re dreaming of an escape or just want a slice of pure happiness, this is the cake for you!

Why You’ll Love This Dreamy Pineapple Coconut Cake

Seriously, what’s not to adore about this cake? It’s a total crowd-pleaser for so many reasons:

So Easy to Make: You won’t spend all day in the kitchen! It comes together in a flash.
Incredibly Moist: Thanks to the pineapple and coconut, it stays wonderfully tender.
Tropical Vibes: It’s like a mini-vacation for your taste buds!
Perfect for Any Occasion: Birthdays, potlucks, or just a Tuesday – it fits everywhere!

Ingredients for Your Dreamy Pineapple Coconut Cake

Gathering up your ingredients is the first step to pure tropical bliss! This cake calls for simple pantry staples, plus those stars of the show: pineapple and coconut. You’ll need:

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened (make sure it’s nice and squishy!)
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (this is key for moisture!)
1 cup crushed pineapple, drained (get out as much juice as you can)
1/2 cup shredded sweetened coconut

See? Nothing too crazy! Having everything measured and ready to go makes the actual mixing part a breeze. Trust me, it makes all the difference when you’re aiming for that perfectly moist cake.

Tips for Making the Perfect Dreamy Pineapple Coconut Cake

Okay, so you’ve got your ingredients ready, that’s awesome! Now, let’s dive into a few little secrets that take this Dreamy Pineapple Coconut Cake from ‘good’ to absolutely unforgettable. It’s all about the little things, really!

First off, ingredient temperature is your friend! Make sure that butter is truly softened – not melted goo, but soft enough to leave a fingerprint when you poke it. And the eggs and buttermilk? Room temperature is best. This helps everything blend together smoothly without getting weirdly streaky or dense. Oh, and draining that pineapple really well is a MUST. Soggy pineapple makes for a gummy cake, and we don’t want that!

When you’re mixing, remember the golden rule: don’t overmix. It’s super tempting to beat everything into oblivion, but you want just enough mixing until everything’s combined. Overmixing develops the gluten in the flour too much, and that can lead to a tougher cake. Gentle folding of the pineapple and coconut is key here. Nobody wants mushy bits; we want lovely little surprises of flavor!

And if you’re feeling a little extra, try toasting that coconut beforehand! It gives it this amazing nutty depth. Just a few minutes in a dry pan over medium heat, stirring constantly until it’s golden, makes a huge difference. It’s small touches like these that really elevate any simple cake recipe, turning it into something truly special.

Step-by-Step Instructions for Your Dreamy Pineapple Coconut Cake

Alright, let’s get baking this absolute delight! Follow these simple steps and you’ll have a perfectly moist and dreamy cake in no time. It really is as easy as it sounds!

First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab your trusty 9-inch round cake pan and give it a good grease and flour. This little step is your best friend for preventing any sticking drama later.
In a medium-sized bowl, whisk together your all-purpose flour, baking soda, and salt. Just give them a quick whisk to make sure they’re all friends and evenly distributed.
Now, in your big mixing bowl, it’s time to cream the sugar and softened butter. Beat them together until you get a lovely light and fluffy mixture. This is where a stand mixer truly shines, but a good bit of elbow grease with a hand mixer or even a sturdy spoon works wonders too!
Time for the eggs! Beat them in one at a time, making sure each one is incorporated before adding the next. Then, swirl in that teaspoon of vanilla extract. Yum!
Here comes the “alternating” magic! Gradually add your dry ingredients (from step 2) to the wet ingredients (from step 4), while also pouring in your buttermilk. Start and end with the dry stuff. Mix after each addition, but only until things are *just* combined. We’re not making tough bread here, so go easy!
Gently, oh so gently, fold in your drained crushed pineapple and that shredded coconut. You want to distribute them through the batter without overmixing. Think of it as tucking them in for a cozy bake.
Pour all that glorious batter into your prepared cake pan. Spread it out evenly so you have a nice, even surface for baking.
Into the oven it goes! Bake for about 30-35 minutes. The best way to know it’s done is the toothpick test – insert a wooden skewer or toothpick into the center. If it comes out clean, your Dreamy Pineapple Coconut Cake is ready for its close-up!
Once it’s out of the oven, let the cake relax in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Patience here means a cake that holds its shape perfectly! For more cake-making adventures, check out my blender cake or even a classic Genoise sponge.

Serving and Storage Suggestions for Your Dreamy Pineapple Coconut Cake

This cake is pretty fantastic all on its own, but oh, the serving possibilities! I love serving it slightly warm, maybe with a dollop of whipped cream or a scoop of vanilla bean ice cream. If you want to make it extra special, a simple cream cheese frosting or even just a dusting of powdered sugar is divine. It really lets those pineapple and coconut flavors shine!

Leftovers (if you have any, haha!) store beautifully. Just wrap the cooled cake tightly in plastic wrap or pop it into an airtight container. It’ll stay nice and moist at room temperature for about 2-3 days. Honestly, it tastes just as good the next day, if not better, as the flavors meld together even more!

Frequently Asked Questions About Dreamy Pineapple Coconut Cake

Got questions about whipping up this tropical delight? I’ve got you covered!

Can I use fresh pineapple instead of canned?

You totally can! If you use fresh pineapple, just make sure it’s super ripe and really well-drained. You’ll want to get as much liquid out as possible, maybe even pat it dry with a paper towel, so it doesn’t make your cake soggy like canned can sometimes do if it’s not drained enough.

What can I use if I don’t have buttermilk?

No worries if you’re out of buttermilk! A super easy trick is to take regular milk (whole milk works best) and stir in a tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it looks a little thickened and curdled. It acts just like buttermilk to give your cake that lovely moisture and tender crumb.

How do I make the coconut flavor stronger?

For a real coconut punch, try toasting your shredded coconut before you add it to the batter! Just pop it in a dry skillet over medium heat, stirring constantly until it’s golden brown and smells amazing. It brings out a nuttier, more intense coconut flavor that’s just heavenly. You could also add a touch of coconut extract if you’re feeling adventurous! It’s a little trick I learned when making my Pineapple Pecan Cream Cheese Pound Cake – toasting nuts or coconut really amps up the flavor.

Can this cake be made into cupcakes?

Absolutely! This Dreamy Pineapple Coconut Cake batter bakes up wonderfully as cupcakes. Just fill your cupcake liners about two-thirds full and bake at the same temperature (350°F or 175°C) for around 18-22 minutes, or until a toothpick comes out clean. They’re so cute and perfect for parties!

Nutritional Information (Estimated)

Just a heads-up, this is about what you’re looking at per slice. Since we all use slightly different brands and maybe add a frosting or topping, these numbers are just a guideline. But usually, a slice will have around 350 calories, 18g of fat (with about 12g being saturated), and a good dose of sugar – about 45g, naturally from the fruit and sugar. Enjoy every bite!

Dreamy Pineapple Coconut Cake

Author: jekof.com
Total Time: 55 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful cake with pineapple and coconut.

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup crushed pineapple, drained
1/2 cup shredded sweetened coconut

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the sugar and softened butter until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the crushed pineapple and shredded coconut.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For an extra coconut flavor, toast the shredded coconut before adding it to the batter.
Serve with a cream cheese frosting or a simple glaze.

Prep Time: 20 min
Cook Time: 35 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 45g
Sodium: 200mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: pineapple coconut cake, tropical cake, moist cake, easy cake recipe, dessert