A soft, moist tropical cake made with crushed pineapple and coconut milk, topped with creamy coconut cream cheese frosting.
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Calories: 420kcal
Equipment
- mixing bowls
- electric mixer
- 9x13 inch baking pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup coconut milk
- 1 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 0.5-1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and pineapple.
- Alternate adding dry ingredients and coconut milk, mixing until just combined.
- Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter, add powdered sugar and vanilla, then fold in coconut. Frost cooled cake.
Notes
Chill briefly before slicing for cleaner cuts and best presentation.
Nutrition
Calories: 420kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 280mg | Potassium: 180mg | Fiber: 2g | Sugar: 38g | Vitamin A: 12IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 8mg