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Moist Hawaiian Pineapple Cake Recipe with Tropical Coconut Flakes Easy and Best

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A moist and flavorful Hawaiian pineapple cake topped with toasted tropical coconut flakes, perfect for summer parties or casual get-togethers. This easy recipe balances juicy pineapple bursts with a tender crumb and a delightful coconut crunch.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120ml) sour cream
  • 1 cup (240ml) crushed pineapple, drained
  • ¾ cup (60g) sweetened shredded coconut flakes
  • 2 tbsp (28g) unsalted butter, melted
  • 2 tbsp (25g) brown sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  5. Gently mix the sour cream into the wet ingredients.
  6. Slowly add the dry ingredient mix to the wet ingredients in two batches, stirring gently after each addition. Avoid overmixing.
  7. Carefully fold in the drained crushed pineapple with a spatula.
  8. Pour the batter evenly into the prepared baking pan and smooth the top.
  9. In a small bowl, mix the shredded coconut flakes with melted butter and brown sugar (if using). Sprinkle evenly over the cake batter.
  10. Bake for 40-45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If the coconut topping browns too fast, tent the pan with foil after 30 minutes.
  11. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Use room temperature eggs and butter for best creaming results. Fold pineapple gently to avoid thinning the batter. If coconut topping browns too quickly, tent with foil after 30 minutes. Sour cream adds moisture and slight tang; can substitute with plain Greek yogurt or coconut yogurt for dairy-free. Pat pineapple dry if extra juicy to prevent soggy cake. Cake can be baked in a bundt pan with adjusted time (45-50 minutes).

Nutrition

Keywords: pineapple cake, Hawaiian cake, tropical dessert, coconut flakes, moist cake, easy cake recipe, summer dessert, potluck dessert

Find it online: https://nadinetable.com/moist-hawaiian-pineapple-cake-recipe-with-tropical-coconut-flakes-easy-and-best/