Heavenly Coconut Pineapple Velvet Cake

Why Make This Recipe

Heavenly Coconut Pineapple Velvet Cake is a delightful dessert that brings a taste of tropical paradise to your table. It’s perfect for celebrations, birthdays, or simply as a sweet treat to enjoy with family and friends. The combination of pineapple and coconut creates a moist and flavorful cake that everyone will love. It’s easy to make and will impress your guests with its lovely texture and rich taste.

How to Make Heavenly Coconut Pineapple Velvet Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• 1/2 teaspoon coconut extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, eggs, vanilla extract, and buttermilk. Beat on medium speed for about 2 minutes until well combined.
4. Fold in the crushed pineapple, shredded coconut, and coconut extract.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. Frost with your favorite cream cheese frosting and garnish with additional coconut if desired.

How to Serve Heavenly Coconut Pineapple Velvet Cake

Serve the Heavenly Coconut Pineapple Velvet Cake at room temperature or slightly chilled. You can slice it into pieces and serve it on dessert plates. It goes wonderfully with a cup of coffee or tea. For an extra touch, consider adding decorative fronds of mint or fresh fruit to each plate.

How to Store Heavenly Coconut Pineapple Velvet Cake

To store the cake, cover it tightly with plastic wrap or keep it in an airtight container. You can store it at room temperature for about 2-3 days. If you want to keep it fresh for a longer period, place it in the refrigerator, where it will last for about a week. You can also freeze the cake by wrapping it securely in plastic wrap and then aluminum foil. It can be frozen for up to three months.

Tips to Make Heavenly Coconut Pineapple Velvet Cake

• Make sure your butter is softened to room temperature for the best mixing results.
• Drain the crushed pineapple well to avoid a soggy cake.
• You can substitute coconut milk for buttermilk for an even richer coconut flavor.
• If you’d like a sweeter cake, add a little more sugar to the batter.

Variation

You can add chopped nuts, like walnuts or pecans, to the batter for added texture. For an even more tropical flavor, consider folding in some diced mango or banana along with the pineapple.

FAQs

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to chop it finely and drain the juice well.

Can I make the cake in advance?
Absolutely! You can bake the cake a day or two ahead. Just store it properly until you’re ready to frost and serve it.

Can I make cupcakes instead of a full cake?
Yes, you can use the same batter to make cupcakes. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes. Check with a toothpick for doneness.

Heavenly Coconut Pineapple Velvet Cake

A delightful dessert bringing tropical flavors of pineapple and coconut, perfect for celebrations or as a sweet treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Cake, Dessert

Cuisine American, Tropical

Servings 12 servings

Calories 320 kcal

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1.5 cups sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• 0.5 teaspoon coconut extract

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Add the softened butter, eggs, vanilla extract, and buttermilk. Beat on medium speed for about 2 minutes until well combined.
• Fold in the crushed pineapple, shredded coconut, and coconut extract.
• Pour the batter evenly into the prepared cake pans.

Baking

• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Serving

• Frost with your favorite cream cheese frosting and garnish with additional coconut if desired.

Notes

To store the cake, cover it tightly with plastic wrap or keep it in an airtight container. It can be stored at room temperature for about 2-3 days, or in the refrigerator for about a week. Can be frozen for up to three months. Make sure your butter is softened to room temperature, and drain the crushed pineapple well to avoid a soggy cake.

Keyword Celebration Cake, Coconut Cake, Pineapple Cake, Tropical Dessert, Velvet Cake