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.
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.
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.
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.