Pineapple coconut butter cake is moist, light, and loaded with tropical flavor! This cake has real butter, sweet pineapple, and freshly shredded coconut. It melts in your mouth!
A few months ago, I made what is quite possibly one of the best and easiest cakes I have ever made. That morning I had been trolling the Internet in search of a dessert for that evening. I was Stumbling around from one site to the next and lo and behold, there it was….
Light shined down from Heaven and angels sang, because I had found what I was looking for! I already knew I would love it – after all, it did have ‘Butter’ in the title. ????
Immediately, I got to work, and a few hours later, the cooled pineapple coconut butter cake was ready to eat.
I am not going to lie – I have made this cake three times since then. I made some modifications to the original recipe, as per the recipe creator’s notes. He suggested adding apples in place of the pineapple, or adding fresh coconut to the pineapple. Man, was he right!
Who is this ‘He’ I keep referring to? None other than Chef Dennis! He is a real culinary inspiration to me, and I simply drool over his posts. I would like to thank him for this wonderful cake recipe.
Enjoy the recipe for Pineapple Coconut Butter Cake!
Total Servings 10
10 minPrep (inc. refrigeration & rest time)
45 minCook Time
55 minTotal Time
Save RecipeIngredients
- ½ cup unsalted butter
- 2 cups chopped pineapple
- 2/3 cup flour
- ½ tsp baking powder
- ½ tsp salt
- 2 whole eggs plus 1 egg yolk
- 1 tsp vanilla extract
- 1 cup granulated sugar
- ½ tsp grated lemon zest
- powdered sugar, for dusting as garnish
Instructions
- Preheat oven to 350 and butter a 9” round cake pan.
- In a large skillet over low heat, melt the butter, reserve 6 tbs for later.
- Add the pineapple and cook for about 10 minutes.
- In a small bowl mix together flour, salt and baking powder.
- In a large bowl, beat the whole eggs and egg yolks until blended.
- Add the butter, sugar, vanilla and lemon zest.
- Stir in flour and pineapple. Pour into prepared pan, smoothing the top.
- Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan for 5 minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
- Before serving dust with powdered sugar
Important Notes
I also added a handful of fresh coconut to the cake batter and toasted a bit for garnish.
If you love the flavors of pineapple and coconut, be sure to check out these tropical recipes, too:
Hawaiian Pineapple Coconut Cookies
Pineapple Mango Chicken Stir Fry
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