This Martha Stewart Coconut Pineapple Cake is a moist tropical loaf bursting with juicy pineapple chunks and toasted coconut. It’s simple to make, beautifully textured, and perfect for brunch or dessert.
Martha Stewart Coconut Pineapple Cake Ingredients
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 can (20 ounces) pineapple chunks in juice, drained well
How To Make Martha Stewart Coconut Pineapple Cake
- Prep the oven and coconut: Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until lightly golden, 6–10 minutes. Set aside. Butter and flour a 9-by-5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugar: Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
- Combine wet and dry: On low speed, add flour mixture in three parts, alternating with sour cream in two parts, beginning and ending with the flour mixture. Mix just until combined.
- Add pineapple and coconut: Fold in drained pineapple and 1 cup of toasted coconut with a rubber spatula.
- Bake: Spoon batter into prepared pan. Smooth top and sprinkle with remaining 1/2 cup coconut. Bake for 65–70 minutes or until a toothpick comes out clean. Tent with foil halfway through if coconut browns too quickly.
- Cool and serve: Cool in pan for 15 minutes. Remove and transfer to a wire rack to cool completely before slicing.
Recipe Tips
- How to drain pineapple: Press pineapple chunks gently in a sieve or with paper towels to remove excess juice.
- Can I use crushed pineapple? Yes, just be sure it’s well-drained.
- Why toast the coconut? It adds extra flavor and a crunchy texture on top.
- Can I use unsweetened coconut? You can, but it will affect the sweetness and texture slightly.
What To Serve With Coconut Pineapple Cake
- Pineapple curd or jam
- Whipped cream or coconut whipped topping
- A scoop of vanilla or coconut ice cream
- Tropical fruit salad
How To Store Coconut Pineapple Cake
Room Temperature: Store wrapped in plastic for up to 3 days.
Refrigerate: Store in an airtight container for up to 5 days. Let come to room temp before serving.
Freeze: Wrap slices in foil or plastic and freeze up to 1 month. Thaw before enjoying.
Coconut Pineapple Cake Nutrition Facts
- Calories: 420
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 50g
- Sugar: 30g
- Protein: 5g
- Sodium: 200mg
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Can I use fresh pineapple?
Yes, just dice it finely and drain any juice.
Can I make this into muffins
Absolutely! Fill muffin tins 3/4 full and bake for 20–25 minutes.
Can I add nuts?
Yes, chopped macadamia or pecans make a great addition.
What kind of sour cream should I use?
Full-fat sour cream gives the best moisture and texture.
Try More Recipes:
- Martha Stewart Coconut Pound Cake
- Martha Stewart Coconut Lemon Cake
- Martha Stewart Coconut Crunch Cake
Martha Stewart Coconut Pineapple Cake
Description
Moist, tropical loaf cake with toasted coconut and juicy pineapple chunks.
Ingredients
Instructions
- Preheat oven to 350°F. Toast coconut 6–10 min.
- Butter and flour loaf pan. Whisk flour, baking soda, salt.
- Beat butter and sugar until fluffy. Add eggs.
- Mix in dry ingredients and sour cream. Fold in pineapple and 1 cup coconut.
- Pour into pan, top with remaining coconut.
- Bake 65–70 min. Cool in pan 15 min, then transfer to rack.
- Slice and serve.