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Pineapple Coconut Sunshine Cake

An ultra-moist tropical cake packed with juicy pineapple flavor, creamy coconut frosting, and toasted coconut for the ultimate sunny dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple slightly drained
  • 1 cup coconut milk full-fat
  • 1 cup sweetened shredded coconut
Coconut Cream Frosting
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut cream
Garnish
  • 1 cup toasted coconut
  • pineapple tidbits optional

Equipment

  • cake pans
  • electric mixer
  • mixing bowls

Method
 

  1. Preheat oven to 350°F and grease two 9-inch cake pans.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until fluffy, then add eggs and vanilla.
  4. Mix in crushed pineapple and coconut milk.
  5. Fold dry ingredients into wet mixture, then stir in shredded coconut.
  6. Bake cakes for 28–32 minutes until golden and cooked through.
  7. Cool completely before frosting.
  8. Beat frosting ingredients until fluffy and smooth.
  9. Assemble cake layers and decorate with toasted coconut.

Notes

Toast the coconut before garnishing for richer flavor and aroma.