Here is a delicious, moist, and tropical Pineapple Coconut Cream Cake recipe that is easy to make and full of flavor.

Ingredients

For the Cake:

  • All-Purpose Flour: $2$ cups
  • Granulated Sugar: $1$ cup
  • Baking Powder: $2$ teaspoons
  • Baking Soda: $1/2$ teaspoon
  • Salt: $1/2$ teaspoon
  • Crushed Pineapple: $1$ can ($20$ oz / about $567$ g, with its juice)
  • Eggs: $2$ large (at room temperature)
  • Vanilla Extract: $1$ teaspoon
  • Shredded Coconut (Sweetened or Unsweetened): $1/2$ cup (folded into the batter)

For the Coconut Cream Frosting / Poking Sauce:

  • Cream of Coconut: $1$ can ($15$ oz, such as Coco López)
  • Sweetened Condensed Milk: $1$ can ($14$ oz)
  • Heavy Whipping Cream: $1$ and $1/2$ cups (chilled)
  • Powdered Sugar: $1/3$ cup (for stabilizing the whipped cream)
  • Vanilla Extract: $1$ teaspoon

For Topping:

  • Toasted Shredded Coconut: $1/2$ cup
  • Maraschino Cherries: Optional, for garnish

Step-by-Step Instructions

1. Bake the Cake

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the eggs, vanilla extract, and the entire can of crushed pineapple (including the juice) directly into the dry ingredients.
  • Mix well with a spatula or hand mixer until just combined (do not overmix). Fold in the $1/2$ cup of shredded coconut.
  • Pour the batter evenly into your prepared baking pan.
  • Bake for $30$ to $35$ minutes, or until a toothpick inserted into the center comes out clean.

2. Poke and Soak

  • While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake (about every inch).
  • In a bowl, mix together the cream of coconut and the sweetened condensed milk.
  • Slowly pour this sweet coconut mixture evenly over the warm cake, making sure it fills the holes and soaks into the layers.
  • Allow the cake to cool completely at room temperature, then place it in the refrigerator to chill for at least 2 hours (or overnight for maximum moisture).

3. Make the Topping & Frosting

  • In a chilled mixing bowl, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract.
  • Whip on medium-high speed until stiff peaks form.

4. Assemble and Garnish

  • Spread the whipped cream evenly over the chilled cake.
  • Sprinkle the toasted shredded coconut generously across the top.
  • Add maraschino cherries around the edges if desired. Keep refrigerated until ready to serve!