Coconut Pineapple Cake Recipe

Name: Coconut Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter (at room temperature); 2 c. sugar; 3 c. sifted cake flour; 3 tsp. baking powder; 1/2 tsp. salt; 4 eggs (at room temperature); 1 c. milk; 1 tsp. vanilla; 1/2 tsp. almond extract; 1 c. flaked coconut

Servings: persons

1
Cream butter.
2
Gradually add sugar, creaming until light and fluffy.
3
Sift flour with baking powder and salt.
4
Add eggs one at a time to creamed mixture, beating well after each addition.
5
Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.
6
Add coconut and blend until smooth. Pour batter into three 9-inch layer pans lined on bottom with wax paper and greased and floured on sides.
7
Bake at 350u00b0 for 25 to 30 minutes.
8
Cool in pans 10 minutes, then turn out and cool on racks.
9
While cake layers are cooling, prepare Crushed Pineapple-Coconut Filling and Seven Minute Frosting.

1740

kcal

Calories

Fat

264

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. butter (at room temperature), 2 c. sugar, 3 c. sifted cake flour, 3 tsp. baking powder, and more.

Yes, Coconut Pineapple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Pineapple Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions