This rich and creamy Pineapple Coconut Cake is packed with tropical flavor, soft pineapple cake layers, silky filling, and toasted coconut on top. A comforting Southern-style dessert that tastes heavenly in every bite!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 can crushed pineapple (with juice)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Filling & Topping
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Pineapple chunks for garnish
Instructions
Preheat oven to 175°C (350°F). Grease and line a square or round baking pan.
In a large bowl, whisk together flour, sugar, baking soda, and salt. Add eggs, crushed pineapple with juice, oil, and vanilla extract. Mix until smooth.
Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
For the filling, beat cream cheese and butter until fluffy. Gradually mix in powdered sugar and vanilla until smooth and creamy.
Spread the cream filling over the cooled cake. Top with shredded coconut and pineapple chunks.
Chill slightly before serving for the best texture and flavor.
