Description
This Tropical Pineapple Coconut Cake is a moist, fruity, and easy-to-make dessert that brings island flavors into your kitchen. Perfect for spring and summer gatherings.
Ingredients
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup sour cream (full-fat)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 can (8 oz) crushed pineapple, drained
3/4 cup shredded unsweetened coconut
1 tbsp coconut milk (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
2. In a large bowl, whisk sugar, oil, eggs, sour cream, and vanilla.
3. Stir in drained pineapple and shredded coconut.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Add dry ingredients to wet ingredients and mix until just combined.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 35–40 minutes, or until a toothpick comes out clean.
8. Cool completely before slicing or frosting.
Notes
Add a layer of cream cheese frosting for extra decadence.
Let the cake sit overnight to deepen flavor.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Tropical Pineapple Coconut Cake, summer cake, easy pineapple cake