Pineapple and Coconut Cake







A recipe allowed in a / diet.

Welcome to the fluffy pineapple and coconut cake. It’s an easy 10-15 minutes mixing job with 45-minute actual baking time. The juicy pineapple cut into ½-inch thick sticks contrasts delightfully with the coconut flakes making this tropical-flavored treat the perfect dessert for any occasion.

Nutritional Chart

Calories: 417 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 5 g
  • 20 g
  • 57 g

Ingredients Needed for Pineapple and Coconut Cake

2 ounces of butter
⅓ cup sugar
2 eggs
½ cup heavy cream
⅔ cup flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups of coconut flakes
1 pineapple, cut into thicker sticks

How to Make Pineapple and Coconut Cake

  1. Add the butter and sugar to a bowl. Mix until even using a hand mixer. Add the eggs and heavy cream. Mix more.
  2. Add the flour. Mix until even. Add the baking powder, baking soda, season with salt and mix them in.
  3. Add the coconut flakes. Mix until even using a spatula. Add the pineapple sticks and mix them in.
  4. Transfer the mixture to an 8 x 1.5 inches round baking pan. Spread it evenly, then bake for 45 minutes at 360⁰F/180⁰C.

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8 thoughts on “Pineapple and Coconut Cake”

      1. Hi, Lucy! Do you mean you’re interested in how many cans to use instead of a pineapple? The answer would be somewhere near 7 or 8 cans (8-ounce cans) but in the end, it’s a matter of taste. So feel free to make changes according to your taste. For example, we could’ve easily added even more pineapple for a juicier experience.

    1. It depends, Kate. It depends on the depth of the batter. If the batter in your pans has the same height/thickness as ours (some 2 inches) you can use the same cooking time as we did. If yours is shallower, consider decreasing the time; if, on the other hand, it’s thicker, increase it. You have to do some testing and keep an eye on it.

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