Description
This Pineapple Coconut Cake is a tropical treat that’s both moist and flavorful. Infused with crushed pineapple, coconut oil, and coconut milk, it’s perfect for summer gatherings or when you’re dreaming of sunshine.
Ingredients
Scale
- 1 1/2 cups self-rising flour
- 1 can (8 oz) crushed pineapple
- 1 cup sugar
- 1/3 cup melted coconut oil
- 1/2 cup canned coconut milk
- 1 cup desiccated coconut
- 2 teaspoons vanilla extract
Optional Add-Ons:
- Chopped nuts (pecans or walnuts)
- Coconut flakes for garnish
- Cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, combine the self-rising flour, sugar, and desiccated coconut.
- Stir in the crushed pineapple (with juice), melted coconut oil, coconut milk, and vanilla extract. Mix until well combined.
- Fold in any optional add-ons such as chopped nuts if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before topping with frosting or garnishing with coconut flakes, if desired.
Notes
- You can use fresh pineapple, but make sure it’s crushed and juicy.
- For a vegan version, ensure the self-rising flour and optional frosting are plant-based.
- The cake is delicious on its own, but frosting adds a decadent touch.
- Toasted coconut flakes make a lovely garnish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pineapple coconut cake, tropical dessert, easy coconut cake, summer cake recipe, pineapple dessert