Why Make This Recipe
Heavenly Coconut Pineapple Velvet Cake is a delightful treat that combines the tropical flavors of coconut and pineapple into a rich and moist cake. Perfect for birthdays, celebrations, or just a sweet ending to any meal, this cake will bring a taste of paradise to your table. It’s easy to make and is sure to impress your family and friends with its delicious taste and beautiful presentation.
How to Make Heavenly Coconut Pineapple Velvet Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk until just combined.
- Fold in the crushed pineapple and shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- 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 before transferring to wire racks to cool completely.
- Frost as desired, perhaps with a coconut cream frosting, and serve.
How to Serve Heavenly Coconut Pineapple Velvet Cake
Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch. You can also garnished it with fresh pineapple slices or a sprinkle of toasted coconut to enhance its tropical vibe.
How to Store Heavenly Coconut Pineapple Velvet Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to wrap it well to keep it moist.
Tips to Make Heavenly Coconut Pineapple Velvet Cake
- Make sure your butter is softened but not melted for the best texture.
- If you want a stronger pineapple flavor, you can add a little bit of pineapple juice to the batter.
- For a fun twist, try adding chopped nuts or chocolate chips to the cake batter.
Variation
You can make a dairy-free version of the cake by using coconut oil instead of butter and non-dairy milk, if desired. Also, feel free to experiment with different frostings like cream cheese frosting for a unique flavor.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush it and drain it well to avoid excess moisture in the cake.
Can I freeze this cake?
Absolutely! Wrap the cake layers in plastic wrap and aluminum foil, then freeze for up to three months. Thaw it before frosting and serving.
What type of frosting goes well with this cake?
Coconut cream frosting or cream cheese frosting both pair wonderfully with the tropical flavors of this cake.
Heavenly Coconut Pineapple Velvet Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter, softened Make sure it is softened but not melted.
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained Can use fresh pineapple if crushed and drained well.
- 1 cup shredded coconut
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk until just combined.
- Fold in the crushed pineapple and shredded coconut.
- Divide the batter evenly between 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 before transferring to wire racks to cool completely.
Serving
- Frost as desired, perhaps with a coconut cream frosting, and serve.
