Coconut pineapple cake is one of those Southern eats that gets lots of attention. And, in a coffee cake recipe, it’s even more divine!
Grandma’s Coconut Pineapple Cake
Just put in the search box at my website the word ‘coconut’ and you’ll see lots of recipes come up.
Yes, I love coconut! I love it in savory dishes. I love it in sweet recipes. Cookies. Cakes. Pies. Soups and more.
Hawaiian Pineapple Coconut Cake
This pineapple coconut coffee cake is so simple to make. It’s dense and moist because of the pineapple and ricotta cheese.
Easy Pineapple Coconut Cake from Scratch
This scratch cake is basically two bowls. One for the dry ingredients and one for the wet ingredients.
Easy Pineapple Coconut Cake from Box
Now I do have some coconut cakes from a box cake mix. Yep, it’s the easy way out, but it works when you’re in a hurry and need to have it fast.
I’m telling you that there’s nothing better than this lemon ricotta three layer cake. Yes, the base of it is a cake mix.
Pineapple Coffee Cake
Essentially this pineapple coffee cake is perfect for any brunch or even as a dessert. If I am serving as a dessert, I’m going to put a nice dollop of either plain Greek yogurt on top with a splash of honey or a dollop of coconut yogurt. This cool creamy texture will certainly bring out more of the flavors of the cake!
Pineapple Coconut Coffee Cake
While this could be a cake of layers, creating it as a ‘coffee cake’ is all the better, I think.
And, I chose to bake it in a baby Dutch oven. It’s 3.5 quart size and worked perfectly. Take a look at it because it’s so versatile and quite chic and lovely to have in the kitchen. Believe me, you’ll not want to hide this beauty in a drawer or cabinet or closet!
Best Pineapple Coconut Desserts
Pineapple and bananas are a lovely combination in a cake. There’s that banana taste that’s not overpowered by the pineapple, which certainly helps to create the moistness in the cake.
What is a Hummingbird Cake
Bananas and pineapple. That’s what makes up mostly a hummingbird cake. And, here’s one tried and true Southern recipe for this cake.
Originating in the late 1960s, yes, you’re probably thinking Caribbean, and you’re right. Specifically, Jamaica!
First called the ‘doctor bird cake’ for the Jamaican hummingbird called the red-billed streamertail, some say that the cake was named after this bird because with it’s long bill would probe flowers getting out the sweet. And, this attracted hummingbirds, who by the way eat only nectar. Hence, the hummingbird cake.
- Preheat oven to 350
- ¾ cup canned pineapples, crushed
- ¾ cup ricotta cheese
- 2 packages (6 oz. each) fresh coconut, previously frozen, thawed
- 1/3 cup coconut oil
- 1 tsp. vanilla
- 3 pasture-raised eggs
- 1 ½ cups flour, self rising
- ¾ cup sugar
- 1/8 tsp. sea salt
- ½ Tbl. Baking powder
- 1 cup almonds, sliced and roughly crushed
- In a medium bowl, mix together the pineapple, ricotta, coconut, coconut oil, vanilla and eggs.
In a large mixing bowl, sift in the flour then add the sugar salt and baking powder.
- Combine the wet and dry ingredients and blend well into a thick batter. Pour into a 3.5 quart Dutch oven pot that is well-greased and flour dusted.
- Top with the almonds. Bake in a preheated 350 oven for about 52 to 57 minutes or until a 6” wooden skewer comes basically clean from the center.
- Remove from the oven. Use a flat rubber spatula to gently go around the perimeter of the cake in the pot. This will help it release when cooled.
- When completely cool, place a plate on top the pot. Carefully flip the pot to let the cake fall onto the plate.
Use another plate to then flip the cake over thereby showing the almond top of the cake.
- Keep covered with a cake cover or plastic wrap when not serving. This cake can stay on the counter (in a cool kitchen) for at least two days, maybe three. Refrigerate if preferred.