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Pineapple Coconut Surprise Cake

A delightful tropical cake with caramelized pineapple and toasted coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cups full-fat coconut milk use full-fat for richer flavor and moist crumb
  • 2 large eggs room temperature
  • 0.5 cups unsalted butter melted
  • 1 tsp vanilla extract
Add-ins
  • 1 cup fresh pineapple chunks or canned, drained
  • 0.5 cups shredded coconut unsweetened
  • to taste Powdered sugar for frosting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and optionally line the bottom with parchment paper.
Mixing Dry Ingredients
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined and light.
Mixing Wet Ingredients
  1. In another bowl, whisk together the eggs, coconut milk, melted butter, and vanilla until smooth.
Combining Ingredients
  1. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
  2. Gently fold in the pineapple chunks and shredded coconut.
Baking
  1. Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cooling and Frosting
  1. Allow the cake to cool for about 10 minutes in the pan, then turn it out onto a wire rack. Once completely cool, whisk powdered sugar with a splash of coconut milk to create a pourable glaze, and drizzle over the top.
  2. Optionally, sprinkle toasted coconut flakes on top.

Notes

Store leftovers in an airtight container for up to 4 days. This cake can be frozen for up to 2 months. Add a teaspoon of lime zest for a fresh twist or serve warm with whipped cream.