Recipe For Easy Pineapple Desserts

The texture of this tropical pineapple coconut cake is amazing. The crushed pineapple makes it super moist, while the coconut combines with the cake batter to form a soft spongy crumb. And best of all, you don't need to be too precise with the measurements. This is an easy no-fail recipe that delivers perfect results time after time.

This pineapple coconut cake is one of my favourite cake recipes of all time, and I'm delighted to be able to share it with you. It's packed with tropical flavours of pineapple and coconut and is so moist that it doesn't need any frosting. It's the perfect cake to impress your friends at the office, but at the same time, it wouldn't be out of place as a dessert at a formal dinner party. I've made this pineapple cake umpteen times and it really is a no-fail recipe.

The pineapple flavour of this cake really shines through. This is due to adding crushed pineapples to both the cake batter and the delicious sugary pineapple glaze. This cake contains an entire can of pineapple, and there is just enough coconut in the mixture to provide a coconut taste, without being too sweet.

Easy Pineapple Upside Down Cake Recipe

I love the flavour of coconut and I often use it for making cakes and desserts. If you also enjoy coconut, you may enjoy these other recipes too.

You can get the complete recipe and detailed ingredients for this pineapple coconut cake on the printable recipe card at the end of this post.

To make a pineapple coconut cake you will need all the normal cake ingredients like flour, eggs and butter, but instead of milk, you use a can of pineapple chunks. Get pineapple which has been canned in its own juice. Don't use pineapple in a heavy syrup, this will be too sweet.

Easy Pineapple Cake Recipe

The pineapple chunks will be blended in a food processor until crushed. Some of the pineapple will be added to the cake and the rest will be mixed with icing sugar (or powdered sugar / confectioner's sugar) to form a glaze which will be poured over the baked cake while it is still warm.

Start off by creaming the butter and sugar as you would for a normal cake. I like to use my electric hand mixer for this as it saves a lot of effort. If you don't have a hand mixer, you can just use a wooden spoon and a lot of elbow grease!

Drain ¾ of the pineapple juice from the tin and set it aside. Place the pineapple chunks, along with the rest of the pineapple juice, into a blender and blend until the chunks are finely chopped. Scoop out one cup of the crushed pineapple

Pineapple Dessert Recipes That'll Remind You Of A Tropical Vacation

And mix it into the creamed butter, sugar and egg mixture. Pour the remainder of the crushed pineapple into the reserved juice.

The reason we remove most of the juice from the pineapple chunks before blending is that there would be too much liquid in the pineapple and the cake batter would be too wet.

Now beat the egg whites until soft peaks are formed, fold the egg whites into the cake batter ⅓ at a time. Do not beat, just cut the egg whites through the batter with a knife until they are combined

Pineapple Dream Dessert (no Bake)

Grease a 9 (23cm) round spring-form cake tin lightly with butter and then line the bottom with a round of baking parchment

. The baking parchment will enable you to remove the cake from the tin easily. Pour the batter into the cake tin

Place the cake tin into a pre-heated oven (180C / 375F) for about 35 minutes until the top of the cake is nicely browned and feels firm to the touch, and a wooden skewer inserted into the cake comes out cleanly.

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Mix the reserved crushed pineapple and juice with icing sugar (powdered sugar / confectioner's sugar) in a microwave-safe bowl. The mixture will be runny. Place the pineapple mixture into the microwave and cook for 3 minutes on high power. The pineapple mixture will have thickened slightly, but will still be quite runny. Pour the hot pineapple mixture over the cake (still in the baking pan) and allow it to cool. Make sure the pineapple mixture covers the entire cake.

This pineapple coconut cake will remain moist and fresh for up to 4 days if stored in a covered container in the kitchen.

You can serve this pineapple coconut cake as is, or you can sprinkle the top of the cake with additional icing sugar (powdered sugar / confectioner's suger) before serving.

Southern In Law: Recipe: Easy Pineapple Coconut Cake (gluten Free & Only 7 Ingredients!)

This cake is also delicious when served as a dessert and either topped with a scoop of ice cream or covered with creamy custard.

Why not pin this tropical pineapple cake recipe to one of your Pinterest boards so you can find it easily. Just click the image below.

The texture of this tropical pineapple coconut cake is amazing. The crushed pineapple makes it super moist, while the coconut combines with the cake batter to form a soft spongy crumb. And best of all, you don't need to be too precise with the measurements. This is an easy no-fail recipe that delivers perfect results time after time.

Easy Pineapple Compote

Calories - 334 kcal | Carbohydrates - 47.6 g | Protein - 4.6 g | Fat - 14.6 g | Saturated Fat - 9.6 g | Cholesterol - 64 mg | Sodium - 88 mg | Potassium - 74 mg | Fiber - 1.6 g | Sugar - 25.4 g | Calcium - 14 mg | Iron - 2 mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.

Easy Pineapple Dessert

All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.

Tried this recipe? If you made this recipe I'd love it if you could leave me a comment and let me know how it went!

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Easiest Ever Pineapple Cake (5 Ingredients)

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.Pineapple just seems to scream summer! OK I know it’s available year round, but it’s tropical origins put it squarely in the summer category–at least for me.

The filling is a creamy pineapple-flavored cheesecake and it’s mounded on top of a buttery graham cracker crust. It’s just totally yummy.

Keep in mind that the cheesecake layer may also be used as a sweet dip. Of course it goes well with graham crackers, but it’s also nice with vanilla or chocolate wafers.

Practically Perfect Pineapple Cake

Why? Because you can substitute low-fat and low-sugar products for the regular. In fact, I made this for a friend who wanted to lose a few pounds but not skimp on his beloved cheesecake.

I made the filling with Neufchatel cheese (aka “low-fat cream cheese”) and light whipped topping. The sugar was omitted in the crust because grahams are pretty sweet anyway, plus I used low-fat grahams. Not that it made any difference in calories, but I used unrefined coconut oil to bind the crumbs. Now THAT is yummy no matter what version you make because it adds a subtle coconut flavor which enhances the coconut in the filling.

There was absolutely no flavor or texture loss using the reduced-fat products. My friend has eaten this dessert made the standard way so he knows what it tastes like. He said he couldn’t tell the difference and this fellow is a “foodie” who knows his food!

Hawaiian Dessert Recipes: Simple Pineapple Tarts

Serving: 1 serving | Calories: 419 kcal | Carbohydrates: 46 g | Protein: 4 g | Fat: 25 g | Saturated Fat: 16 g | Cholesterol: 55 mg | Sodium: 295 mg | Potassium: 173 mg | Fiber: 1 g | Sugar: 37 g | Vitamin A: 701 IU | Vitamin C: 5 mg | Calcium: 66 mg | Iron: 1 mg

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