Moist Pineapple Coconut Cake Recipe

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🍍 Moist Pineapple Coconut Cake Recipe

🍰 Yield:

• 1 (9×13-inch) cake or two 9-inch round cakes

• Serves 12-16 people

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📝 Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour

• 2 cups (400g) granulated sugar

• 1 tsp baking soda

• ½ tsp salt

• 2 large eggs

• 1 tsp pure vanilla extract

• 1 (20 oz / 565g) can crushed pineapple in juice – do not drain

• ½ cup (120 ml) vegetable oil (or melted coconut oil)

• ½ cup (120 ml) sour cream (or plain Greek yogurt)

• 1 cup (85g) sweetened shredded coconut

Optional Add-ins:

• ½ cup chopped pecans or walnuts

• 1 tsp ground cinnamon (for a warmer flavor)

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For the Cream Cheese Frosting (Optional but Delicious):

• 8 oz (225g) cream cheese, softened

• ½ cup (113g) unsalted butter, softened

• 3½ to 4 cups (420–480g) powdered sugar, sifted

• 1 tsp vanilla extract

• Pinch of salt

• 2–3 tbsp pineapple juice (from the can)

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👩‍🍳 Directions

🔸 Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C).

2. Grease and flour a 9×13-inch pan or line with parchment. (Or use two 9-inch round pans for a layer cake.)

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🔸 Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together:

   • Flour

   • Sugar

   • Baking soda

   • Salt

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🔸 Step 3: Combine Wet Ingredients

1. In another large bowl, whisk:

   • Eggs

   • Vanilla

   • Crushed pineapple (with juice)

   • Oil

   • Sour cream

2. Stir in the shredded coconut.

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🔸 Step 4: Combine Wet and Dry

1. Add the wet ingredients into the dry ingredients.

2. Stir just until combined – do not overmix.

3. If using, fold in nuts or cinnamon.

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🔸 Step 5: Bake

1. Pour the batter into the prepared pan.

2. Bake for 35–45 minutes, or until:

   • The top is golden

   • A toothpick inserted into the center comes out clean or with a few moist crumbs

Tip: For layer cakes, baking time is closer to 30–35 minutes.

3. Let cake cool completely in the pan before frosting.

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🔸 Step 6: Make the Frosting (Optional)

1. Beat cream cheese and butter until smooth and creamy (2–3 minutes).

2. Add powdered sugar gradually, beating until fluffy.

3. Add vanilla, salt, and a bit of pineapple juice for flavor and consistency.

4. Beat until spreadable. Add more sugar or juice to adjust texture.

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🔸 Step 7: Frost and Serve

1. Spread frosting over cooled cake.

2. Optional: Top with toasted coconut flakes or chopped nuts for extra flavor and decoration.

3. Chill for 15–20 minutes before serving for cleaner slices.

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🌴 Tips for Success

• Don’t drain the pineapple. The juice adds moisture and flavor.

• Use room temperature ingredients for a smoother batter and frosting.

• Toasted coconut (for topping) gives extra texture and aroma.

• Store leftovers in the fridge for up to 5 days — this cake gets even better the next day!