This Hawaiian Pineapple and Coconut Cake is a tropical delight that brings the flavors of the islands right to your kitchen. Made with crushed pineapple, sweetened coconut flakes, and a luscious cream cheese frosting, this cake is moist, fluffy, and packed with tropical flavor. It’s the perfect dessert for any occasion, especially when you want to transport your taste buds to a warm, sunny beach!
The Origins of Tropical Desserts
The combination of pineapple and coconut is a staple in Hawaiian and Polynesian desserts. Pineapple has long been associated with Hawaii, being one of its most famous exports, while coconut is commonly used in tropical cuisines for its rich, creamy flavor. This cake blends both ingredients to create a sweet, moist dessert that represents the vibrant flavors of the tropics.
Key Ingredients and Why They Matter
Crushed Pineapple
Crushed pineapple gives this cake its signature tropical flavor and adds moisture, making the cake extra soft and fluffy. Using pineapple in its own juice is ideal to avoid making the cake too sweet.
- Tip: Drain the pineapple well to avoid adding excess moisture, but reserve some of the juice to add flavor to the frosting or cake batter.
Coconut Flakes
Sweetened coconut flakes add a chewy texture and rich coconut flavor to both the cake and the frosting. Coconut also adds a bit of tropical flair that pairs perfectly with pineapple.
- Pro Tip: Toast the coconut flakes for extra crunch and a deeper flavor that enhances the tropical theme of the cake.
Cream Cheese Frosting
The rich and tangy cream cheese frosting balances the sweetness of the pineapple and coconut, creating a perfectly balanced bite. The cream cheese adds creaminess that complements the tropical flavors without overwhelming them.
- Tip: Make sure your cream cheese is softened at room temperature to ensure a smooth, lump-free frosting.
How to Make Hawaiian Pineapple and Coconut Cake
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan. In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of salt.
In another bowl, mix together 1 can (20 oz) of crushed pineapple, 2 eggs, 1 teaspoon of vanilla extract, and 1 cup of vegetable oil. Stir the wet ingredients into the dry ingredients until just combined. Gently fold in 1 cup of sweetened coconut flakes.
- Pro Tip: Be careful not to overmix the batter, as this can make the cake dense instead of light and fluffy.
Step 2: Bake the Cake
Pour the batter evenly into the prepared pans. Bake for 25-30 minutes for round pans, or 35-40 minutes for a 9×13-inch pan, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Tip: If you’re making a layer cake, level the tops of the cakes with a serrated knife to ensure even stacking.
Step 3: Make the Cream Cheese Frosting
While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat together 8 oz of softened cream cheese, 1/2 cup of unsalted butter (also softened), and 1 teaspoon of vanilla extract until smooth. Gradually add 3-4 cups of powdered sugar, beating until the frosting is thick and creamy.
- Pro Tip: For extra tropical flavor, you can add 2 tablespoons of reserved pineapple juice to the frosting. If the frosting becomes too runny, add more powdered sugar to thicken it.
Step 4: Assemble the Cake
Once the cakes have cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake. Sprinkle 1/2 cup of toasted coconut flakes over the top of the cake for garnish, and if desired, decorate with pineapple slices or maraschino cherries.
Serving Suggestions
Serve this Hawaiian Pineapple and Coconut Cake chilled or at room temperature. It pairs wonderfully with a cup of tropical fruit tea or iced coffee for a refreshing dessert. For an extra indulgent treat, serve with a scoop of vanilla ice cream or a drizzle of coconut cream.
Variations and Add-Ins
Pineapple Upside-Down Cake Twist
Transform this recipe into a Pineapple Upside-Down Cake by placing pineapple slices and maraschino cherries on the bottom of the cake pan before pouring in the batter. The result is a beautiful and caramelized pineapple topping once flipped.
Tropical Fruit Cake
Add diced mango, papaya, or bananas to the cake batter for a tropical fruit twist. These fruits blend beautifully with the pineapple and coconut, enhancing the tropical flavors.
Coconut Lime Cake
For a refreshing citrusy twist, add the zest and juice of one lime to the cake batter and frosting. Lime complements the sweetness of the pineapple and coconut, adding a zesty balance to the dessert.
Dietary Adaptations
This Hawaiian Pineapple and Coconut Cake can be adapted to suit various dietary preferences:
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
- Dairy-Free: Use dairy-free cream cheese and dairy-free butter in the frosting for a lactose-free version. The cake itself can be made dairy-free by using vegetable oil and omitting any butter.
- Vegan: Replace the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use dairy-free substitutes for cream cheese and butter.
Frequently Asked Questions
Hawaiian Pineapple and Coconut Cake Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. You can also freeze the cake layers for up to 3 months—just thaw them overnight in the refrigerator before frosting.
How do I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake is best served cold but can be brought to room temperature before serving if preferred.
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely crush it or blend it in a food processor to achieve the right texture. Fresh pineapple may also have more liquid than canned, so drain it well before adding it to the batter.
Can I make cupcakes instead of a full cake?
Absolutely! You can pour the batter into cupcake liners and bake for about 20-22 minutes or until a toothpick inserted comes out clean. This recipe should make approximately 24 cupcakes.
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