Transport yourself to a tropical paradise with this Hawaiian Pineapple Cake, a dessert that combines the moist sweetness of pineapple with a rich cream cheese frosting. The toasted coconut topping adds a delightful crunch, making each bite a burst of island-inspired flavors. This simple yet stunning cake is perfect for gatherings, celebrations, or simply satisfying your craving for something sweet and fruity.
Why You Will Love Hawaiian Pineapple Cake
This cake is a tropical delight that’s easy to make and utterly satisfying. Here’s why you’ll love it:
- Tropical Flavors: The combination of pineapple and coconut is irresistibly sweet and refreshing.
- Rich Frosting: Cream cheese frosting balances the sweetness of the cake with its tangy richness.
- Quick and Simple: Minimal prep for a show-stopping dessert!
Ingredient Notes For Hawaiian Pineapple Cake
Each ingredient contributes to the tropical flavors and moist texture of this cake:
- Crushed Pineapple with Juice: The heart of this cake, providing both flavor and moisture.
- All-purpose Flour and Baking Soda: Form the structure and ensure a light, fluffy texture.
- Eggs: Bind the ingredients and contribute to the cake’s richness.
- Shredded Coconut: Adds texture and enhances the tropical vibe (optional but highly recommended).
- Cream Cheese and Butter: The foundation of the silky frosting.
Ingredients List For Hawaiian Pineapple Cake
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 1 can (20 oz) crushed pineapple with juice (do not drain)
- ½ cup shredded coconut (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup shredded coconut, toasted (for topping)
Kitchen Equipment Needed
- Large mixing bowl
- Medium bowl for frosting
- 9×13-inch baking dish
- Hand or stand mixer
- Spatula
- Whisk
- Toothpick (for testing doneness)
How to Make Hawaiian Pineapple Cake
This cake comes together in just a few easy steps:
- Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, mix together the flour, sugar, eggs, baking soda, vanilla extract, and salt until well combined. Stir in the crushed pineapple along with its juice. If desired, fold in the shredded coconut for extra texture and flavor. - Bake the Cake:
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan. - Make the Frosting:
While the cake is cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, and beat until light and fluffy. Mix in the vanilla extract for added flavor. - Frost the Cake:
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. - Add the Topping:
Sprinkle toasted shredded coconut on top of the frosting for a flavorful and crunchy finish. - Serve and Enjoy:
Slice and serve this tropical treat chilled or at room temperature.
Serving and Storage Tips
- Serving Suggestions: Enjoy the cake as is or pair it with a scoop of vanilla ice cream for a truly indulgent dessert.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the unfrosted cake for up to 2 months. Thaw in the fridge, then frost before serving.
Variations and Substitutions
Customize your Hawaiian Pineapple Cake to suit your taste:
- Nutty Addition: Add ½ cup of chopped macadamia nuts to the batter for extra crunch.
- Dairy-Free Option: Use dairy-free cream cheese and butter substitutes for a vegan-friendly version.
- Lemon Twist: Add a teaspoon of lemon zest to the frosting for a citrusy kick.
Helpful Notes
- For perfectly toasted coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
- Ensure the cream cheese and butter are fully softened for a smooth and creamy frosting.
- Use the juice from the pineapple can; it’s key to the cake’s moist texture.
Tips from Well-Known Chefs
- Mary Berry: “Always use room temperature ingredients for baking—they combine more evenly for better results.”
- Nigella Lawson: “Adding a pinch of salt to sweet recipes enhances the flavors, making them more vibrant.”
- Alton Brown: “When toasting coconut, keep a close eye on it. It can go from golden to burnt quickly!”
Frequently Asked Questions (FAQ)
1. Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and use the juice it releases, but you may need to add a little extra liquid if it’s not as juicy as canned pineapple.
2. Can I skip the coconut?
Absolutely! The cake is delicious even without the coconut, though it does enhance the tropical flavor.
3. Can I make this as cupcakes?
Yes, divide the batter into lined cupcake tins and bake for 20-25 minutes, checking for doneness with a toothpick.
4. What if I don’t have cream cheese for the frosting?
Substitute with mascarpone cheese for a similar texture and flavor, or use a simple vanilla buttercream.
5. How do I prevent the cake from being too sweet?
Reduce the sugar slightly in the cake batter or use unsweetened shredded coconut if desired.
Conclusion
This Hawaiian Pineapple Cake is the ultimate tropical dessert, blending the natural sweetness of pineapple with a rich and creamy frosting. The toasted coconut topping adds the perfect finishing touch, making it a delightful treat for any occasion. Easy to prepare and bursting with flavor, this cake is sure to transport you to an island paradise with every bite. So grab your ingredients and let the tropical baking adventure begin!
