Can I make this coconut pineapple cake in advance?

Absolutely! This cake is super moist which means it has a longer shelf life. It also freezes well and the icing too! You can make the entire cake, frost it, decorate it and then freeze it for up to 1 month! Cover the cake tightly with plastic wrap and tin foil, or if possible freeze the cake in an airtight container. Avoid cutting the cake before freezing as it will dry the cake edges out.

Can I use fresh pineapple instead of canned?

While fresh pineapple can be used, I highly recommend using canned crushed pineapple as it adds more moisture, has a lovely texture throughout the cake and adds more flavour.

What can I use instead of the lime cream cheese frosting?

While the lime cream cheese icing adds a tangy sweetness to the cake, you can omit it altogether. A great option that is light and fresh is to add dollops of lime-infused whipping cream to each slice of cake.

Can I use cream of coconut instead of coconut milk?

Cream of coconut is not an ideal substitute for coconut milk in the pineapple coconut cake recipe. Cream of coconut is much sweeter and thicker than coconut milk, which will alter the texture and sweetness of the cake.

Coconut Pineapple Cake

Print Recipe

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5 from 1 review

This coconut pineapple cake is a tropical delight! It’s bursting with flavours of coconut, pineapple and lime. Not to mention it has a soft, moist crumb. It’s topped with a lime cream cheese icing, that adds a zesty, sweet bite.

Author: Alie Romano
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 30 1x
Category: Cakes
Method: Baking
Cuisine: American

Ingredients

Units Scale

Cake

2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
zest of a lime
3 large egg whites, at room temperature
1 large egg, at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla extract
1/2 cup sour cream, at room temperature
3/4 cup coconut milk
1 cup crushed pineapple, slightly drained
1 cup unsweetened coconut (extra for topping)

Icing

3/4 cup cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
3 cups icing sugar
2 Tablespoons fresh lime juice

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Instructions

Preheat the oven to 350˚F. Line a 9×13 inch pan with parchment paper and set aside.
In a large bowl add flour, baking powder, baking soda and salt, mix together and set aside.
In a large bowl or a stand mixer, beat butter and sugar together using the paddle attachment. Add lime zest and beat for approx. 1 minute. This is to infuse the lime into the butter mixture.
Add egg whites and egg. Beat until smooth, light and pale in colour, scraping done the sides of the bowl as necessary. Add coconut extract and vanilla extract.
With the mixer running on low add flour mixture to the butter mixture, alternating with the coconut milk and sour cream, making 2-3 additions of each. Mix just until combined.
Add the crushed pineapple and coconut and mix just until incorporated.
Pour the batter into the prepared pan.
Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool on a cooling rack.
Meanwhile, make your icing. In a large bowl add cream cheese, butter, icing sugar and lime juice together. Beat until light and fluffy.
Add cream cheese frosting to the top of the cake and smooth out all over. Sprinkle the top with extra coconut or coconut flakes.

Notes

Store cake at room temperature in an airtight container for up to 4 days or freeze for up to 1 month.

Nutrition

Serving Size: 1
Calories: 156
Sugar: 13.4g
Sodium: 993mg
Fat: 5.8g
Saturated Fat: 3.9g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 22.2g
Fiber: 0.7g
Protein: 2.4g
Cholesterol: 21mg

Find it online: https://bakingforfriends.com/coconut-pineapple-cake/