Introduction
Hey there!
Let me tell you about a coffee cake that’s guaranteed to bring a little sunshine to your day—Pineapple Coconut Coffee Cake.
It’s like a tropical vacation baked into a pan, with juicy pineapple, sweet coconut, and a crumbly, buttery streusel on top.
This recipe is perfect for brunch, a sweet snack, or even dessert.
It’s one of those dishes that gets people saying, “Wow, you made this?!” (and you’ll be secretly smiling because it’s actually really simple!).
I first made this coffee cake for a family brunch, and let me tell you—it disappeared before I could grab a second slice.
The combination of the tangy pineapple and the nutty, sweet coconut is pure magic.
Plus, it smells absolutely heavenly as it bakes. Let’s get started!
What You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (or plain Greek yogurt)
- 1 cup crushed pineapple (drained, but save the juice!)
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup shredded sweetened coconut
- ⅓ cup light brown sugar
- ¼ teaspoon cinnamon
- ¼ cup unsalted butter, cold and cut into small cubes
Pro Tips
- Drain the pineapple well: Too much liquid from the pineapple can make the cake soggy. Press it gently with a paper towel to remove extra moisture.
- Chill the butter for the streusel: Cold butter makes for the perfect crumbly topping! If it softens while you prep, just pop it in the fridge for a few minutes.
- Don’t overmix the batter: Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of fluffy.
- Toast the coconut (optional): For extra flavor, lightly toast the shredded coconut before mixing it into the streusel topping.
- Make it kid-friendly: Let the kids sprinkle the streusel topping on the cake—they’ll love being part of the process!
Tools You’ll Need
- Mixing bowls (at least 2)
- Whisk
- Spatula
- 8×8-inch baking dish or similar-sized pan
- Measuring cups and spoons
- Small spoon or fork (to mix the streusel)
Substitutions and Variations
- No sour cream? Use plain Greek yogurt or buttermilk instead.
- Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking flour.
- Love nuts? Add ½ cup of chopped pecans or macadamia nuts to the streusel for extra crunch.
- No pineapple? Swap it for mango chunks or diced peaches.
Make Ahead Tips
- You can make the streusel topping ahead of time and store it in the fridge for up to 3 days.
- Bake the cake the night before, let it cool completely, and store it covered at room temperature. It tastes just as amazing the next day!
How to Make Pineapple Coconut Coffee Cake
Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
Step 2: Make the Streusel
In a small bowl, mix together the flour, shredded coconut, brown sugar, and cinnamon. Add the cold, cubed butter, and use a fork or your fingers to mix until crumbly. Set aside.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Mix the sour cream and drained pineapple into the butter mixture. Gradually add the dry ingredients and stir until just combined.
Step 6: Assemble the Cake
Pour the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter.
Step 7: Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for at least 15 minutes before slicing.
Leftovers and Storage
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge for up to a week or freeze individual slices for up to 2 months. Just reheat in the microwave for a warm slice of paradise!
Conclusion
There you have it—your new favorite coffee cake recipe!
Pineapple Coconut Coffee Cake is one of those treats that feels fancy but is so simple to make.
Whether you’re serving it at brunch, enjoying a slice with your morning coffee, or sneaking a piece for dessert, this cake is a total crowd-pleaser.
If you give this recipe a try, I’d love to hear all about it! Leave a comment below with your thoughts or any questions you have—I’m here to help. Happy baking! 😊
