Description
ndulge in the tropical goodness of Pineapple Paradise Cake, a moist and fluffy cake bursting with the sweet, juicy flavor of pineapple and topped with a luscious coconut cream frosting. This cake is easy to make, perfect for summer parties, birthdays, or whenever you crave a slice of paradise. Every bite transports you to a beachy escape with a delightful balance of fruity sweetness and creamy decadence. Get ready to impress your family and friends with this tropical treat!
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup crushed pineapple (fresh or canned, with juice)
- ½ cup pineapple juice (from the can or fresh)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (for extra moisture)
- ½ cup shredded coconut (optional, but highly recommended)
For the Coconut Cream Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup canned coconut cream (or thick coconut milk)
- ½ cup toasted coconut flakes (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 8-inch round cake pans for a layered version).
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt to evenly distribute the ingredients.
In another bowl, whisk together the melted butter, crushed pineapple, pineapple juice, eggs, vanilla extract, and sour cream until smooth.
Gradually add the wet mixture into the dry ingredients, stirring gently until combined. Be careful not to overmix—this keeps the cake soft and tender.
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
In a bowl, beat the cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and coconut cream, then beat until light and fluffy.
Spread the frosting evenly over the cooled cake. Sprinkle with toasted coconut flakes for added texture and flavor.
Slice into generous portions and enjoy a taste of tropical paradise!
Notes
- Extra Moist Cake: Use pineapple juice instead of water in the batter for more pineapple flavor.
- Make it Dairy-Free: Use dairy-free butter, coconut yogurt instead of sour cream, and a vegan cream cheese alternative.
- For a More Tropical Flavor: Add a splash of coconut rum or mix in some finely diced mango.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving.
- Make Ahead: The unfrosted cake layers can be wrapped and frozen for up to 3 months. Thaw overnight before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 180 mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg