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–+ servings

Hawaiian Coconut Cake

Discover the taste of paradise with this Hawaiian Pineapple and Coconut Cake. Perfect for any gathering, it combines sweet pineapple and creamy coconut in a light, fluffy base. Easy to make and always a crowd-pleaser!
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Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 455kcal
Cost: $20

Equipment

  • Three 9-inch round ramekins
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Spatula
  • Wire rack

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 1/2 cups crushed pineapple, drained
  • 1 cup sweetened shredded coconut
  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon coconut extract
  • 1 cup chopped fresh pineapple
  • 1/2 cup toasted coconut

Instructions

  • Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round ramekins.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  • Alternately add the flour mixture and coconut milk to the butter mixture, starting and ending with the flour mixture.
  • Fold in the crushed pineapple and shredded coconut.
  • Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
  • Layer the cooled cakes with whipped cream and chopped pineapple, finishing with whipped cream and garnishing with toasted coconut.

Notes

To enhance the flavor, try toasting the shredded coconut before adding it to the cake. Feel free to use margarine for a different texture, and substitute coconut milk for regular milk if needed, although the coconut flavor may be less pronounced. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in individual slices for longer storage.

Nutrition

Calories: 455kcal | Carbohydrates: 56g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 220mg | Potassium: 200mg | Fiber: 1g | Sugar: 34g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 6mg
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