Recipe Description
This cake is a tropical delight that blends the rich sweetness of ripe pineapple with the creamy taste of coconut. With a soft, moist crumb and a silky coconut glaze, it’s the perfect treat for summer gatherings or a sweet island-inspired indulgence. Topped with toasted coconut flakes, this cake is as stunning as it is delicious.

Ingredients
For the Cake:
1 and 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup crushed pineapple (or pineapple puree)
1/2 cup coconut milk or plain yogurt
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
1 tbsp lime zest

For the Coconut Glaze:
1/3 cup coconut milk
1 cup powdered sugar
1 tbsp melted butter
Toasted coconut flakes for garnish

For the Pineapple Glaze:
1/3 cup fresh pineapple puree
1 cup powdered sugar
1 tbsp melted butter
Fresh pineapple slices for garnish

Instructions
Preheat the oven:
Preheat to 350°F (180°C) and grease a cake pan.

Cream the butter and sugar:
Beat until light and fluffy.

Add wet ingredients:
Mix in eggs, pineapple, coconut milk, and vanilla.

Combine dry ingredients:
Whisk flour, baking powder, baking soda, salt, and lime zest. Fold into wet ingredients.

Bake the cake:
Pour into pan and bake for 35–40 min. Let cool before glazing.

Make the glaze:
Whisk ingredients until smooth.

Finish the cake:
Drizzle glaze over cake and garnish with pineapple slices.

Tips for a Perfect Cake

• Swap pineapple for mango or passion fruit.
• Add macadamia nuts for texture.
• Serve with coconut ice cream for extra indulgence.

Storage & Serving

• Fridge: Store in an airtight container for 5 days.
• Freezer: Freeze slices (without glaze) for 2 months.

Extra Suggestions

• For layers, spread guava jam before glazing.
• Serve with Greek yogurt for a creamier touch.

Beverage Pairing Suggestions
Pair with pineapple lemonade, coconut iced coffee, or sparkling wine.