Take your dessert to a whole new tropical level with this Coconut Butter Cake with Creamy Pineapple Glaze. It’s a delightful twist on the classic butter cake, enriched with shredded coconut for added texture and flavor. Topped with a luscious creamy pineapple glaze, this cake brings together the warmth of coconut and the tropical brightness of pineapple, creating a dessert that’s perfect for summer parties, special occasions, or simply indulging your sweet tooth. The moist, tender cake is complemented beautifully by the tangy-sweet glaze, making every bite an irresistible treat.
Ingredients:
For the Coconut Butter Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, for more coconut flavor)
- 1 cup full-fat coconut milk (or buttermilk)
- 1 cup sweetened shredded coconut
For the Creamy Pineapple Glaze:
- 1/2 cup unsalted butter
- 1 cup powdered sugar, sifted
- 1/2 cup crushed pineapple (with juice)
- 1/4 cup pineapple juice (optional, to thin the glaze)
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Preparation:
Step 1: Preheat the Oven and Prepare the Cake Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. Line the bottom with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture is light, fluffy, and pale in color. This step is essential for achieving a tender cake texture.
Step 4: Add the Eggs and Extracts
- Add the eggs one at a time, beating well after each addition until fully incorporated. Add the vanilla and coconut extract (if using) and mix until combined.
Step 5: Alternate Adding the Dry Ingredients and Coconut Milk
- With the mixer on low speed, alternate adding the dry flour mixture and the coconut milk to the butter mixture. Start by adding one-third of the dry ingredients, followed by half of the coconut milk, then another third of the dry ingredients, the remaining coconut milk, and finish with the last third of the flour. Mix just until combined; avoid over-mixing to keep the cake light and fluffy.
Step 6: Fold in the Shredded Coconut
- Gently fold in the sweetened shredded coconut using a spatula, ensuring it is evenly distributed throughout the batter.
Step 7: Bake the Cake
- Pour the batter into the prepared baking pan(s) and smooth the top with a spatula.
- Bake for 30-35 minutes (for the 9×13 pan) or 25-30 minutes (for two 8-inch round pans), or until a toothpick inserted into the center of the cake comes out clean.
- Once done, remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 8: Prepare the Creamy Pineapple Glaze
- While the cake is cooling, make the glaze. In a medium saucepan, melt the butter over medium heat.
- Add the powdered sugar and whisk until smooth.
- Stir in the crushed pineapple and its juice, along with the vanilla extract and a pinch of salt. If the glaze is too thick, thin it out with a little pineapple juice until it reaches your desired consistency. The glaze should be thick but pourable, so it coats the cake beautifully.
- Let the glaze cool for a few minutes to thicken slightly before pouring it over the cake.
Step 9: Glaze the Cake
- Once the cake has cooled but is still slightly warm, pour the creamy pineapple glaze over the top. Use a spatula to spread the glaze evenly over the cake, letting some drip down the sides. If using a round cake, you can also glaze between the layers for extra sweetness.
- Allow the glaze to set for about 15-20 minutes before slicing and serving.
COOKING Note:
- If you prefer a thicker glaze, you can reduce the amount of pineapple juice or add more powdered sugar. For a lighter glaze, add a bit more pineapple juice until you achieve the desired consistency.
- Make sure the cake is not too hot when glazing; otherwise, the glaze will melt and run off the cake too quickly.
Serving Suggestions:
- Serve the Coconut Butter Cake with extra shredded coconut or toasted coconut flakes sprinkled on top for added texture and flavor.
- A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with this cake, making it an even more indulgent dessert.
- For a pop of color, garnish with fresh pineapple slices or maraschino cherries, perfect for a tropical-themed presentation.
- This cake makes an excellent centerpiece for summer parties, tropical-themed gatherings, or any special occasion where a refreshing yet indulgent dessert is needed.
Tips:
- To enhance the coconut flavor, toast the shredded coconut lightly before folding it into the batter. This will add a nutty depth of flavor to the cake.
- If you don’t have coconut milk, you can substitute it with buttermilk, though the coconut flavor won’t be as pronounced.
- For a more decadent experience, you can layer the cake with a pineapple or coconut cream filling in between.
- The cake can be made ahead of time. Simply bake and glaze the cake, then cover it tightly and store it at room temperature for up to two days or refrigerate for up to four days.
Prep Time:
- 20 minutes
Cooking Time:
- 30-35 minutes for the cake
- 10 minutes for the glaze
Total Time:
- 1 hour
Nutritional Information (per serving, serves 12):
- Calories: 480
- Protein: 5g
- Sodium: 240mg
- Carbohydrates: 63g
- Fat: 22g
- Sugar: 45g
- Fiber: 2g
Conclusion:
Coconut Butter Cake with Creamy Pineapple Glaze is a tropical dream come true. With the moist, tender crumb of the coconut cake and the sweet-tart zing of the creamy pineapple glaze, this dessert offers a taste of the tropics in every bite. Whether you’re celebrating a special occasion or simply craving a slice of paradise, this cake is the perfect way to indulge. The combination of coconut and pineapple creates a refreshing yet decadent dessert that’s sure to be a hit at any gathering.
Coconut Butter Cake with Creamy Pineapple Glaze
- Total Time: 1 hour
Ingredients
Scale
For the Coconut Butter Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, for more coconut flavor)
- 1 cup full-fat coconut milk (or buttermilk)
- 1 cup sweetened shredded coconut
For the Creamy Pineapple Glaze:
- 1/2 cup unsalted butter
- 1 cup powdered sugar, sifted
- 1/2 cup crushed pineapple (with juice)
- 1/4 cup pineapple juice (optional, to thin the glaze)
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
Step 1: Preheat the Oven and Prepare the Cake Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. Line the bottom with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture is light, fluffy, and pale in color. This step is essential for achieving a tender cake texture.
Step 4: Add the Eggs and Extracts
- Add the eggs one at a time, beating well after each addition until fully incorporated. Add the vanilla and coconut extract (if using) and mix until combined.
Step 5: Alternate Adding the Dry Ingredients and Coconut Milk
- With the mixer on low speed, alternate adding the dry flour mixture and the coconut milk to the butter mixture. Start by adding one-third of the dry ingredients, followed by half of the coconut milk, then another third of the dry ingredients, the remaining coconut milk, and finish with the last third of the flour. Mix just until combined; avoid over-mixing to keep the cake light and fluffy.
Step 6: Fold in the Shredded Coconut
- Gently fold in the sweetened shredded coconut using a spatula, ensuring it is evenly distributed throughout the batter.
Step 7: Bake the Cake
- Pour the batter into the prepared baking pan(s) and smooth the top with a spatula.
- Bake for 30-35 minutes (for the 9×13 pan) or 25-30 minutes (for two 8-inch round pans), or until a toothpick inserted into the center of the cake comes out clean.
- Once done, remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 8: Prepare the Creamy Pineapple Glaze
- While the cake is cooling, make the glaze. In a medium saucepan, melt the butter over medium heat.
- Add the powdered sugar and whisk until smooth.
- Stir in the crushed pineapple and its juice, along with the vanilla extract and a pinch of salt. If the glaze is too thick, thin it out with a little pineapple juice until it reaches your desired consistency. The glaze should be thick but pourable, so it coats the cake beautifully.
- Let the glaze cool for a few minutes to thicken slightly before pouring it over the cake.
Step 9: Glaze the Cake
- Once the cake has cooled but is still slightly warm, pour the creamy pineapple glaze over the top. Use a spatula to spread the glaze evenly over the cake, letting some drip down the sides. If using a round cake, you can also glaze between the layers for extra sweetness.
- Allow the glaze to set for about 15-20 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes for the cake 10 minutes for the glaze
Nutrition
- Calories: 480
- Sodium: 240mg
- Protein: 5g