Name: Pineapple Coconut Coffee Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 3 large eggs, room temperature; ½ cup whole milk; 1 cup crushed pineapple, well drained; ½ cup unsweetened shredded coconut; 1 tablespoon baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; ½ cup unsweetened shredded coconut; ¼ cup brown sugar; ¼ cup chopped pecans (optional)

Introduction

If you love soft coffee cake with bright fruit flavor, this Pineapple Coconut Coffee Cake is a recipe you’ll want to make again and again. Every bite is moist, buttery, and filled with juicy pineapple and sweet coconut. It’s simple enough for a weekend bake but special enough to share with family and friends.

Four square pieces of light yellow cake are arranged on a white plate on a white marbled surface. Each cake piece has a crumbly golden brown top layer sprinkled with thin white coconut flakes and adorned with three shiny brown pecan halves placed near the center. The middle layer shows small chunks of yellow fruit embedded within the soft, airy cake. The bottom layer has a slightly darker brown crust. The texture looks soft and moist with the crumb topping adding crunch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

3 large eggs, room temperature

½ cup whole milk

1 cup crushed pineapple, well drained

½ cup unsweetened shredded coconut

1 tablespoon baking powder

1 teaspoon vanilla extract

½ teaspoon salt

½ cup unsweetened shredded coconut (for topping)

¼ cup brown sugar (for topping)

¼ cup chopped pecans (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick baking spray, coating the bottom and sides evenly. Set aside.

Step 2: In a large mixing bowl, beat ½ cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed for 3 to 4 minutes until pale and fluffy.

Step 3: Add 3 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract until smooth and creamy.

Step 4: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt until combined.

Step 5: Gradually add the flour mixture to the butter mixture in three parts, alternating with ½ cup whole milk. Begin and end with the flour mixture. Mix on low speed just until combined—do not overmix.

Step 6: Gently fold in 1 cup well-drained crushed pineapple and ½ cup unsweetened shredded coconut with a rubber spatula until evenly distributed.

Step 7: Spread the batter evenly in the prepared baking pan. In a small bowl, mix ½ cup unsweetened shredded coconut, ¼ cup brown sugar, and ¼ cup chopped pecans (if using). Sprinkle this topping evenly over the batter.

Step 8: Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 9: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice into 12 pieces and serve.

Tips & Variations

Drain the crushed pineapple well to prevent the cake from becoming too wet.

Replace butter with coconut oil for a dairy-free option.

Use almond milk or oat milk instead of whole milk.

Add ½ teaspoon ground cinnamon for a warm flavor.

Toast the coconut before using it in the topping for a deeper flavor.

Add a little lime zest for a fresh tropical twist.

Stir in ½ cup chopped walnuts instead of pecans if preferred.

If using sweetened shredded coconut, reduce granulated sugar slightly to balance sweetness.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. You can also freeze individual slices for up to 3 months; thaw overnight in the refrigerator or for about 1 hour at room temperature. Warm slices in the microwave for 10–15 seconds before serving to refresh.

FAQs

Can I use fresh pineapple?

Yes. Finely chop fresh pineapple and drain it well before adding it to the batter to avoid excess moisture.

Can I make this cake ahead of time?

Absolutely. Baking the cake a day ahead enhances the flavor. Keep it covered at room temperature for up to 24 hours before serving.