Tropical Pineapple Coconut Cake with Creamy Coconut Frosting
Embark on a culinary escape with this Tropical Pineapple Coconut Cake, a decadent dessert that blends the vibrant flavors of pineapple, macadamia nuts, and coconut. Topped with a luscious coconut cream frosting, this cake delivers a symphony of tropical textures and tastes, perfect for any occasion that calls for a slice of paradise.
Why Tropical Pineapple Coconut Cake?
This cake captures the essence of sun-drenched shores with its moist, flavorful crumb and creamy, coconut-infused frosting. The combination of tangy pineapple, buttery macadamia nuts, and sweet coconut, accented by warm spices, creates an unforgettable dessert that’s both indulgent and easy to make.
Ingredients
For the Cake
• 1 cup granulated sugar: Adds sweetness.
• 1/2 cup packed brown sugar: Provides depth and moisture.
• 1 teaspoon baking soda: Helps the cake rise.
• 2 cups all-purpose flour: Forms the cake’s structure.
• 2 large eggs: Binds the batter.
• 1 (20-ounce) can crushed pineapple, with juice: Infuses tropical tanginess.
• 1 cup finely chopped macadamia nuts: Adds buttery crunch.
• 3/4 cup shredded coconut: Brings tropical flair.
• 1 teaspoon ground cinnamon: Adds warmth.
• Pinch of ground cardamom: For an exotic touch.
• 1 teaspoon sea salt: Balances flavors.
• 1 teaspoon pure vanilla extract: Enhances aroma.
• 1/2 cup vegetable oil: Ensures a moist texture.
For the Creamy Coconut Frosting
• 1 (8-ounce) package cream cheese, softened: Creates a rich base.
• 1 cup powdered sugar: Sweetens the frosting.
• Dash of sea salt: Enhances flavor.
• 1 teaspoon coconut extract: Infuses tropical essence.
• 1 1/2 cups chilled coconut cream: Adds light, fluffy texture.
Instructions
1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9×13-inch rectangular pan generously.
2. Mix Dry Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, baking soda, flour, cinnamon, cardamom, and sea salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk eggs, vanilla extract, and vegetable oil until smooth. Stir in the crushed pineapple with its juice.
4. Form the Batter: Fold the wet ingredients into the dry ingredients, mixing until just combined. Stir in macadamia nuts and shredded coconut until evenly distributed.
5. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
6. Prepare the Creamy Coconut Frosting: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and a dash of sea salt, beating until creamy. Mix in the coconut extract. In a separate bowl, whip the chilled coconut cream until fluffy, then gently fold it into the cream cheese mixture until smooth.
7. Frost and Serve: Spread the creamy coconut frosting evenly over the cooled cake. Slice and serve, savoring the tropical flavors.
Tips for Perfect Tropical Pineapple Coconut Cake
• Use Fresh Pineapple Juice: The juice in canned pineapple adds moisture, but ensure it’s packed in juice, not syrup, for the best flavor.
• Toast the Nuts and Coconut: Lightly toast macadamia nuts and coconut for enhanced flavor and crunch before adding to the batter.
• Chill Coconut Cream: Keep coconut cream refrigerated until ready to whip for the fluffiest frosting.
• Make Ahead: Bake the cake a day ahead and frost before serving to save time.
FAQs
Can I Prepare This Cake Ahead of Time?
Yes, bake the cake up to 2 days in advance and store, wrapped, in the refrigerator. Frost just before serving for the freshest presentation. The frosted cake can be refrigerated for up to 3 days.
Can I Freeze the Cake?
Freeze the unfrosted cake, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before frosting. The frosting is best made fresh.
What Can I Serve with This Cake?
Serve as a dessert after savory mains like Marry Me Chicken, Parmesan Crusted Chicken with Creamy Garlic Sauce, or Pizza Enchiladas. Pair with the Creamy Chicken and Carrot Spread or Perfect Cracker Recipe as appetizers, and complement with a salad of rocket or kale from Jean Baptiste’s late September planting guide. For more sweets, add Cookie Butter Cheesecake Cups, Cherry Cheesecake Trifle, or Classic Italian Cannoli.
Can I Make It Dairy-Free?
Use dairy-free cream cheese and coconut cream (already used) for the frosting. Substitute butter with vegan butter or coconut oil in the cake.
Can I Make It Gluten-Free?
Replace all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
Conclusion
The Tropical Pineapple Coconut Cake with Creamy Coconut Frosting is a decadent passport to paradise, blending tangy pineapple, buttery macadamia nuts, and sweet coconut in a moist, flavorful cake. Topped with a luscious coconut frosting, it’s perfect for celebrations or a sweet escape. Bake it and let every bite transport you to sun-soaked shores!