Coconut Pineapple Delight Cake

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 12
★★★★★
Be the First to Review!

Meet your new favorite dessert: the Coconut Pineapple Delight Cake. This tropical treat is perfect for brightening up any occasion with its luscious mix of coconut and pineapple flavors. It's a breeze to make and a joy to eat!

Ingredients for Coconut Pineapple Delight Cake

Butter gives the cake a rich, tender crumb. Make sure it's softened for easy mixing. Sugar sweetens the cake, but also helps with its texture and color. Fresh eggs add structure and moisture, while vanilla extract lends a lovely aroma. All-purpose flour forms the base, with baking powder and baking soda helping it rise. A pinch of salt enhances all the flavors. The star, crushed pineapple, adds moisture and a burst of tropical sweetness, while coconut milk enriches the cake with a creamy texture. Sweetened shredded coconut brings a chewy texture and boosts the coconut flavor, and chopped pecans add a crunchy finish.

Tips & Tricks

  • Use room temperature ingredients for a smoother batter.
  • Drain the pineapple well to prevent a soggy cake.
  • Lightly toast the pecans before adding them for extra flavor.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more tropical experience, serve with fresh pineapple slices or a sprinkle of toasted coconut on top.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, just make sure to crush it and drain excess juice well.
Can I substitute the pecans with another nut?
Sure! Walnuts or almonds would work well, too.
Is there a substitute for coconut milk?
You can use whole milk or almond milk, but it might slightly alter the flavor.

Coconut Pineapple Delight Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C). This ensures it's hot and ready when your batter is. Grease a 9x13 inch baking pan—this helps the cake release easily once baked. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take a few minutes and is key for a tender cake.

Next, beat in the eggs one at a time. This helps them incorporate smoothly into the mixture. Stir in the vanilla extract for that aromatic touch. In another bowl, sift together the flour, baking powder, baking soda, and salt. Sifting helps to aerate the flour and remove any lumps.

Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk. Start and end with the dry ingredients, mixing just until blended to avoid overmixing. Stir in the crushed pineapple, shredded coconut, and chopped pecans. These should be evenly distributed throughout the batter.

Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack before cutting into it. This helps the cake set and makes it easier to slice.

Why You'll Love This Recipe

  • A tropical twist on a classic favorite.
  • Easy to prepare with straightforward ingredients.
  • Perfectly moist with a delightful texture.
  • A great make-ahead dessert for gatherings.

Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup crushed pineapple, drained
1/2 cup coconut milk
1 cup sweetened shredded coconut
1/2 cup chopped pecans

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large bowl, cream together the sugar and butter until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, sift together flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk, until just blended.
6. Stir in crushed pineapple, shredded coconut, and chopped pecans.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan before serving.

Ratings and Comments

Thank you for your rating!