Introduction:
Bring the flavors of the tropics right into your kitchen with this Pineapple Coconut Cake! Moist, rich, and bursting with pineapple flavor, this cake is topped with a sweet coconut glaze, toasted flakes, and cheerful maraschino cherries for that classic island dessert vibe. Whether you’re hosting a summer party or just craving something sunny, this easy sheet cake will win hearts at first bite.
Recipe: Tropical Pineapple Coconut Cake
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple (with juice)
- ½ cup sour cream or Greek yogurt
For the Topping:
- 1 cup sweetened condensed milk
- ½ cup shredded sweetened coconut
- ½ tsp vanilla extract
- ½ cup toasted coconut flakes (for garnish)
- Maraschino cherries (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- In a separate large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Mix in the crushed pineapple and sour cream. Gradually add the dry ingredients and mix just until combined.
- Pour the batter into the prepared dish and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean.
- While the cake is still warm, poke holes across the surface with a fork or skewer.
- In a saucepan over low heat, warm the sweetened condensed milk, shredded coconut, and vanilla until just combined.
- Pour the warm topping over the warm cake, spreading evenly to soak in.
- Sprinkle with toasted coconut flakes and decorate with maraschino cherries.
- Let the cake cool completely before serving.