The first time I pulled this Easy Pineapple Coconut Cake out of my oven, I was completely unprepared for the wave of tropical, buttery aroma that flooded my kitchen. It smelled like sunshine and vacation, a far cry from the gloomy afternoon outside my window. I had been craving something simple yet decadent, a cake that felt special without demanding fancy techniques. This recipe was the answer. The scent of toasted coconut and caramelized pineapple juice baking into a tender crumb is pure magic. It’s the kind of cake that makes everyone lingering by the coffee pot ask, “What is that? Can I have some?” with hopeful eyes. From that first bite—moist, rich, and bursting with flavor—I knew this humble cake had earned a permanent spot in my recipe box.
Ingredients
- 1 can (20 oz) crushed pineapple in juice (DO NOT DRAIN)
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, divided
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup sweetened shredded coconut
- 1 cup whole milk
- 2 large eggs, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
After gathering those bullets into a bowl, let me share a few crucial tips from my own trials. Do not, under any circumstance, drain that pineapple can. The juice is liquid gold here, adding essential moisture and flavor directly into the batter. I’ve tried it with drained pineapple, and the cake was noticeably drier. Using unsalted butter lets you control the salt level perfectly. And for the coconut, while sweetened shreds are my go-to for that classic texture and flavor, I did test it once with unsweetened coconut. The cake was less indulgent and lacked that signature chew—so trust me, stick with the sweetened variety for this one.(See the next page below to continue…)