Get ready to transport yourself to a sunny beach with every single bite of this irresistible Pineapple Coconut Cake! This isn't just another dessert – it's a slice of tropical heaven that combines the sweet, tangy essence of pineapple with the rich, creamy indulgence of cream cheese frosting. Whether you're looking to impress guests or treat yourself to a decadent escape, this cake promises to be the showstopper that turns an ordinary day into an extraordinary culinary adventure.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 can crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup vegetable oil
- 4 eggs
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly with butter or cooking spray.
- In a large mixing bowl, combine the yellow cake mix, drained crushed pineapple, shredded coconut, vegetable oil, and eggs. Mix with an electric mixer on medium speed for 2-3 minutes until all ingredients are well incorporated and smooth.
- Pour the cake batter into the prepared baking pan, ensuring an even distribution and smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove the cake from the oven and let it cool completely on a wire rack for about 1 hour before frosting.
- For the cream cheese frosting, beat the softened cream cheese and butter in a large bowl until smooth and creamy, using an electric mixer.
- Gradually add powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated and smooth.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top of the cake.
- Optional: Sprinkle additional shredded coconut on top of the frosting for extra texture and decoration.
- Slice into 12 servings and serve at room temperature. Store any leftover cake covered in the refrigerator for up to 5 days.
Tips
- Drain the pineapple thoroughly to prevent a soggy cake texture. Use a fine-mesh strainer or cheesecloth to remove excess moisture.
- Bring eggs and cream cheese to room temperature before mixing to ensure a smoother batter and frosting.
- Don't overmix the cake batter – mix just until ingredients are combined to keep the cake light and fluffy.
- For an extra flavor boost, toast the shredded coconut lightly before adding it to the batter.
- Let the cake cool completely before frosting to prevent the cream cheese from melting.
- For a more decorative touch, use a piping bag to create beautiful frosting patterns or create coconut flake borders.
- If you want a more intense pineapple flavor, consider adding a tablespoon of pineapple juice to the cake batter.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 95mg
