Here’s a Pineapple Paradise Cake recipe—a tropical, moist, and flavorful dessert that’s perfect for summer gatherings or anytime you crave a taste of paradise!
Introduction
This Pineapple Paradise Cake is a tropical delight, featuring a moist pineapple-infused cake layered with creamy coconut frosting and topped with toasted coconut and fresh pineapple. It’s light, refreshing, and bursting with island flavors. Whether you’re hosting a luau or just dreaming of the beach, this cake will transport you to paradise!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 (20 oz) can crushed pineapple (undrained)
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk (or regular milk)
- 1 tsp coconut extract (or vanilla extract)
- 1 cup shredded coconut (plus extra for topping)
For the Topping:
- Fresh pineapple slices or chunks
- Toasted shredded coconut
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake:
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add eggs, crushed pineapple (with juice), vegetable oil, and vanilla. Mix until smooth.
- Divide batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- Prepare the Frosting:
- In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, coconut milk, and coconut extract. Mix until smooth and fluffy. Fold in shredded coconut.
- Assemble the Cake:
- Place one cake layer on a plate. Spread a layer of frosting on top. Add the second cake layer and frost the entire cake.
- Sprinkle toasted coconut on top and sides. Decorate with fresh pineapple slices or chunks.
Tips for Success
- Pineapple Juice: Use the juice from the canned pineapple for extra moisture and flavor.
- Toasted Coconut: Toast shredded coconut in a dry skillet over medium heat until golden (2–3 minutes).
- Make Ahead: Bake the cake layers a day in advance and store wrapped at room temperature.
Serving Suggestions
- Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Garnish with maraschino cherries for a retro touch.
Nutritional Info (per slice, approximate)
- Calories: 400
- Fat: 18g
- Carbs: 60g
- Sugar: 45g
- Protein: 3g
Conclusion
Pineapple Paradise Cake is a tropical treat that’s as beautiful as it is delicious. With its moist pineapple layers, creamy coconut frosting, and toasted coconut topping, it’s a dessert that brings a taste of the tropics to your table. Perfect for summer parties or anytime you need a little escape, this cake is sure to delight!