Print

Pineapple Coconut Coffee Cake Recipe

Print Recipe

★★★★★

4.6 from 56 reviews

This Pineapple Coconut Coffee Cake is a moist, buttery cake bursting with juicy crushed pineapple and sweet shredded coconut. Perfectly balanced with a crunchy coconut and pecan topping, it offers a tropical twist on the classic coffee cake. Easy to prepare and ideal for breakfast, brunch, dessert, or an afternoon snack, it stays soft for days and pairs perfectly with a cup of coffee or tea.

Ingredients

Scale

For the Cake

  • 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

For the Topping

  • ½ cup unsweetened shredded coconut
  • ¼ cup brown sugar
  • ¼ cup chopped pecans (optional)

Instructions

  1. Preheat the Oven: 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.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar on medium speed for 3 to 4 minutes until pale, light, and fluffy to aerate the batter for a soft cake.
  3. Add the Eggs and Vanilla: Add 3 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract until the batter is smooth and creamy.
  4. Mix the Dry Ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt until evenly combined.
  5. Combine the Batter: Gradually add the flour mixture to the butter mixture in three additions, alternating with ½ cup whole milk. Begin and end with the flour mixture. Mix on low speed just until no dry flour remains to avoid overmixing.
  6. Fold in Pineapple and Coconut: Using a rubber spatula, gently fold in 1 cup well-drained crushed pineapple and ½ cup unsweetened shredded coconut until evenly incorporated.
  7. Prepare the Cake for Baking: Spread the batter evenly into the prepared 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.
  8. Bake: Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool and Serve: Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice into 12 pieces and serve.

Notes

  • Drain crushed pineapple thoroughly to prevent a soggy cake.
  • Use softened butter (not melted) for the best texture.
  • Mix batter just until combined to keep the cake tender.
  • Toast shredded coconut before sprinkling on top for a more intense flavor.
  • Cool cake at least 20 minutes before slicing to achieve clean cuts.
  • Can substitute coconut oil for butter to make it dairy-free.
  • Almond or oat milk can be used instead of whole milk.

Keywords: pineapple coffee cake, coconut coffee cake, tropical coffee cake, moist coffee cake, breakfast cake, pineapple dessert, coconut dessert

Find it online: https://tastybella.com/pineapple-coconut-coffee-cake-recipe/