Tropical Pineapple Delight Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
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Looking for a cake that's a vacation on a plate? This Tropical Pineapple Delight Cake brings a burst of sunshine to your dessert table. With its juicy pineapple, hint of lime, and coconut, it's a truly refreshing treat that feels like a warm breeze in every bite.

Ingredients for Tropical Pineapple Delight Cake

Sugar kicks off this recipe by sweetening the batter and helping achieve that perfect cake texture. Butter, at room temperature, ensures a smooth, creamy mixture and a rich flavor profile. As for the eggs, they give structure and moisture—essential for that fluffy cake result. Vanilla extract adds a warmth and depth that complements the tropical flavors beautifully.

Moving to the dry mix, all-purpose flour forms the base of our cake, while baking powder and baking soda create the lift we need. A pinch of salt rounds out the flavors. Crushed pineapple not only infuses the cake with its natural sweetness but also keeps it moist. Sweetened shredded coconut adds a delightful chew and tropical flair. Pineapple juice ties everything together, enhancing the fruitiness. And finally, lime zest offers a zesty brightness that elevates the cake to another level.

Tips & Tricks

  • Ensure your butter is fully at room temperature before starting to get the best creamy texture.
  • Drain the crushed pineapple well to prevent a soggy cake.
  • For a more intense lime flavor, add a bit more zest to the batter.

Serving Suggestions

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For a truly tropical experience, serve it alongside a fresh fruit salad with mango and kiwi.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, just make sure to crush it well and drain excess juice.
Is there a substitute for the shredded coconut?
You can omit it if needed, but it adds a nice texture. Alternatively, try chopped nuts for a different twist.

Tropical Pineapple Delight Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and giving your 9-inch round cake pan a good greasing. This little prep ensures your cake doesn’t stick and comes out beautifully.

In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. This can take a few minutes, so be patient. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, which adds that cozy aroma we all love.

In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the pineapple juice. Start and end with the flour mixture, mixing just until everything is combined.

Now, gently fold in the crushed pineapple, shredded coconut, and lime zest. This is where the cake gets its distinctive flavor and texture. Pour the batter into your prepared pan and smooth the top with a spatula.

Bake for 25-30 minutes, checking at the 25-minute mark with a toothpick. It should come out clean, indicating the cake is done. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For the glaze, mix the confectioners' sugar with a tablespoon of pineapple juice. Drizzle it over the cooled cake, letting it cascade down the sides for that extra touch of sweetness.

Why You'll Love This Recipe

  • Perfect balance of sweet pineapple and tangy lime zest.
  • Moist and fluffy texture that melts in your mouth.
  • Simple enough for a weekday treat, special enough for a celebration.
  • Uses pantry staples, no exotic ingredients required.

Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup crushed pineapple, drained
1/2 cup sweetened shredded coconut
1/4 cup pineapple juice
1 teaspoon lime zest
1/2 cup confectioners' sugar

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Mix in vanilla extract.
5. In another bowl, sift together flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the creamed mixture, alternating with pineapple juice, beginning and ending with flour mixture.
7. Fold in crushed pineapple, shredded coconut, and lime zest.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11. For the glaze, combine confectioners' sugar and 1 tablespoon of pineapple juice, drizzle over the cooled cake.

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