𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞

It sounds like you’re craving something tropical! Pineapple and Coconut are the perfect combination for a refreshing, sweet, and tangy treat. Here’s a recipe for a Pineapple Coconut Cake that will bring the flavors of the tropics to your table:

Pineapple Coconut Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup canned pineapple, drained and chopped (reserve juice)
• 3/4 cup shredded coconut (unsweetened or sweetened, based on preference)
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut milk (or regular milk)
• 1 tbsp pineapple juice (from the drained pineapple)

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1/2 cup shredded coconut (for garnish)
• 1/4 tsp vanilla extract
• 1-2 tbsp pineapple juice (to adjust consistency)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
2. Prepare the Cake:
   • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and pineapple juice. Begin and end with the dry ingredients.
   • Gently fold in the chopped pineapple and shredded coconut until evenly distributed in the batter.
   • Divide the batter evenly between the prepared cake pans and smooth the tops.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
3. Prepare the Frosting:
   • Beat the softened cream cheese and butter together in a large mixing bowl until smooth and creamy.
   • Gradually add the powdered sugar, 1/2 cup at a time, and continue to beat until smooth.
   • Stir in the vanilla extract and pineapple juice until the frosting reaches your desired consistency. If you prefer a thicker frosting, add more powdered sugar; for a looser consistency, add a bit more pineapple juice.
4. Assemble the Cake:
   • Once the cakes are completely cool, spread a layer of frosting on top of one cake layer.
   • Place the second cake layer on top and frost the top and sides of the entire cake with the cream cheese frosting.
   • Garnish the cake with shredded coconut for an extra tropical touch.
5. Serve: Slice and serve your Pineapple Coconut Cake, and enjoy the sweet, tropical flavors in every bite!

Tips:

• You can use fresh pineapple for an extra fresh flavor, but make sure to drain the juice well.
• For a more tropical flair, try adding a bit of rum extract to the frosting for a fun island twist.
• If you prefer a more decadent cake, you can add a layer of pineapple preserves or jam between the cake layers for extra pineapple flavor.

This Pineapple Coconut Cake brings together the best of both fruits with creamy frosting, a soft cake, and a tropical vibe!