Pineapple Cake Recipe

This moist pineapple coconut cake with rum glaze is a tropical delight! Bursting with juicy pineapple, creamy coconut, and a rich rum glaze, it’s the perfect balance of sweet and indulgent for any occasion.

Few desserts bring as much tropical bliss to your table as this moist pineapple coconut cake with rum glaze. The combination of sweet pineapple chunks, creamy coconut, and a rich, boozy glaze creates a cake that's indulgent yet balanced. This isn't just a dessert—it’s an escape to paradise with every bite. Whether you're celebrating a special occasion or just craving something decadent, this cake guarantees a moist, fluffy texture with a punch of flavor that will have your guests asking for seconds.

What is Pineapple Coconut Cake with Rum Glaze?

This pineapple coconut cake is a classic tropical dessert infused with the sweetness of pineapples, the creamy richness of coconut, and the warmth of rum. It’s a crowd-pleaser for good reason. Pineapple adds a juicy brightness, coconut offers a nutty depth, and the rum glaze ties everything together with its luscious, slightly caramelized finish.

What makes this version special is its perfect balance of flavors and textures. Unlike overly sugary cakes, this one lets the pineapple's tangy-sweet profile shine. It’s moist, but not heavy, making it a versatile dessert for brunches, birthdays, or summer barbecues.

For those who love experimenting with tropical desserts, you might also enjoy this Tajin Sorbet, which pairs beautifully with fruity flavors like pineapple.

Ingredients for the Pineapple Coconut Cake

The ingredients for this cake are simple yet impactful. Here's what you'll need:

Dry Ingredients

• All-Purpose Flour: The foundation for the cake, providing structure and a light crumb.
• Baking Powder & Baking Soda: Ensures the cake rises beautifully without becoming dense.
• Salt: Enhances the sweetness and balances flavors.

Sweeteners

• Granulated Sugar: Adds sweetness while maintaining a neutral flavor.
• Light Brown Sugar: A touch of molasses gives the cake a subtle caramel undertone.

Wet Ingredients

• Melted Butter or Coconut Oil: Both work beautifully here. Butter adds richness, while coconut oil amplifies the tropical notes.
• Eggs (or Flax Eggs): Eggs provide structure and moisture. Use flax eggs for a vegan version.
• Coconut Milk: Enhances the coconut flavor while keeping the cake moist.

Flavor Boosters

• Crushed Pineapple (with Juice): The star ingredient, offering natural sweetness and moisture.
• Shredded Coconut: Adds texture and a nutty finish.
• Vanilla Extract: Rounds out the flavors.

For the Rum Glaze

• Powdered Sugar: Creates a silky base for the glaze.
• Dark Rum (or Pineapple Juice): Adds depth and a touch of warmth.

For more dessert inspiration, check out Easy Red Velvet Funnel Cake Recipe Using Box Cake Mix, another creative treat that highlights balance and simplicity.

Why You’ll Love This Cake

1. Tropical Flavors: The pineapple and coconut combination feels like a mini vacation.
2. Incredibly Moist: Thanks to the crushed pineapple and coconut milk.
3. Simple Ingredients: Most of these are pantry staples, making it easy to whip up.
4. Versatile: Works for casual gatherings or elegant occasions.

If you’re a fan of desserts with unique flavors, this cake pairs wonderfully with Sampaguita Ice Cream, creating a refreshing finish to any meal.

Step-by-Step: How to Make Pineapple Coconut Cake

1. Prep Your Ingredients

• Preheat your oven to 350°F (175°C).
• Grease and line a 9-inch round or square baking pan with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour,
• Baking powder,
• Baking soda, and
• Salt.

This ensures even distribution of the leavening agents.

3. Combine the Wet Ingredients

In another bowl, mix:

• Melted butter,
• Granulated sugar,
• Brown sugar,
• Eggs,
• Crushed pineapple (juice included), and
• Coconut milk.

The mixture will smell divine at this point!

4. Fold Everything Together

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can make the cake dense.

5. Add Coconut

Stir in shredded coconut for texture and flavor.

6. Bake the Cake

Pour the batter into the prepared pan and bake for 35-40 minutes. A toothpick inserted into the center should come out clean.

Looking for other cake recipes to try? This Heaven and Hell Sheet Cake is another fantastic option for a show-stopping dessert.

Making the Rum Glaze

While the cake cools:

1. In a small bowl, whisk powdered sugar with dark rum (or pineapple juice for a non-alcoholic version).
2. Drizzle the glaze over the cooled cake. It’ll soak in slightly, adding an extra layer of moisture and flavor.

For those who enjoy rich flavors, pair this cake with Blue Jam Garlic Aioli on a savory side dish for balance.

Serving and Storage Tips

• Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Moist Pineapple Coconut Cake with Rum Glaze

This tropical-inspired pineapple coconut cake is soft, moist, and topped with a rich rum glaze. Perfect for summer parties or a sweet indulgence!

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup light brown sugar
• ½ cup melted butter (or coconut oil)
• 3 large eggs (or flax eggs for vegan)
• 1 cup crushed pineapple (with juice)
• ½ cup coconut milk
• 1 tsp vanilla extract
• ½ cup shredded coconut
• ½ cup powdered sugar (for glaze)
• 2-3 tbsp dark rum (or pineapple juice)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, combine granulated sugar, brown sugar, melted butter, eggs, crushed pineapple, coconut milk, and vanilla extract.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Stir in the shredded coconut.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake cools, whisk powdered sugar with dark rum to make the glaze.
7. Drizzle the glaze over the cooled cake and serve. Enjoy!

15 minutes prep time with 35 minutes cook time.

Serves 8 and contains approximately 295 calories per serving.

American, Tropical / Dessert, Cake

Rated 4.8 by 152 reviewers.

Recipe Tags: pineapple coconut cake, moist pineapple cake, tropical dessert recipe, rum glaze cake, pineapple cake recipe

Published by: Show Recipe