Easter has got to be one of the best times of the year. The sun is (hopefully) shining, Spring is in the air and it smells fresh. Or like mud. But either way, after coming out of a winter like we have just had (super, totally miserable and more so than usual for chilly Manitoba), I am ready for all the things that remind me of the warmth on the horizon. Two of those things? Pineapple and coconut. Together they have such a fresh, tropical vibe that seems to be so welcome on the Easter dessert table. And in cake form with a slather of cream cheese frosting? Ain’t nobody complaining. Except all of the coconut haters, and then do we even care? If they don’t want their slice I’ll gladly eat it!
How to make Pineapple Coconut Cake:
How to make Cream Cheese Frosting:
This cream cheese frosting is my frosting of choice these days (when it’s not whipped cream or Swiss meringue buttercream!). It’s simple to make, and has a bit of tang that I find cuts through a bit of sweetness. It is still quite sweet, so feel free to add the sugar gradually so you can adjust to your tastes (keep in mind though that the sugar is what makes it firm, so if you reduce too much it won’t be as thick and sturdy). The important things to remember are:
room temperature cream cheese and butter (this prevents lumps) add the sugar gradually, and don’t forget the salt. A bit of salt helps to balance out that super sweet taste
How to make this Pineapple Coconut Cake ahead:
This Pineapple Coconut Cake is easy to make ahead! I find that cake is easier to slice if it has been chilled for 8-24 hours, so I actually prefer to make it the day before or in the morning if we’re having it after dinner. The cake layers themselves can be refrigerated up to 3 days or frozen up to 3 months (see below for details). The assembled cake and pineapple filling can be made and refrigerated up to 3 days before assembling. The cream cheese whipped cream is best made the day of or day before serving as whipped cream doesn’t hold long term. The assembled Pineapple Coconut Cake can be stored up to 24 hours before serving.
How to freeze this Pineapple Coconut Cake:
Remove each layer from the pan and wrap tightly in plastic wrap or place in a ziploc freezer bag. Freeze on a flat surface where it will retain its shape. Keep frozen up to 3 months before frosting and serving. To thaw, let sit at room temperature for 2-3 hours before frosting and assembling.
More Easter dessert recipes:
Pineapple Lush Angel Food Cake Roll Recipe Hot Milk Cake with Broiled Coconut Frosting Easy No-Churn Coconut Cream Pie Ice Cream Pineapple Crisp Mom’s (Almost) No Bake Pineapple Squares
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