Transport yourself to a tropical paradise with this Pineapple Coconut Dream Cake. This dessert combines the vibrant flavors of pineapple and coconut into a moist, fluffy cake that’s perfect for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake will quickly become a favorite. Easy to make and even easier to devour, it’s the ultimate crowd-pleaser.
Why You’ll Love This Cake
- Tropical Flavor Explosion: Pineapple adds a tangy sweetness, while coconut provides a creamy, nutty undertone.
- Moist and Fluffy Texture: The combination of fruit and coconut milk ensures a perfectly moist cake.
- Perfect for Any Occasion: Whether for a birthday, holiday, or weekend treat, this cake is always a hit.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup canned crushed pineapple, drained (reserve juice)
- ½ cup coconut milk
- 1 teaspoon vanilla extract
For the Coconut Frosting:
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
For the Garnish:
- ½ cup toasted coconut flakes
- Pineapple slices or chunks for decoration
Step-by-Step Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the crushed pineapple, coconut milk, and vanilla extract.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
2. Bake the Cake
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Coconut Frosting
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar and coconut extract, then continue whipping until stiff peaks form.
- Gently fold in the shredded coconut.
4. Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
- Add the second cake layer and frost the top and sides of the cake.
- Press toasted coconut flakes onto the sides of the cake for a decorative touch.
5. Decorate and Serve
- Arrange pineapple slices or chunks on top for a tropical garnish.
- Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
- Slice, serve, and enjoy the dreamy combination of pineapple and coconut!
Tips for Success
- Drain the Pineapple: Ensure the crushed pineapple is well-drained to avoid a soggy cake.
- Toast the Coconut Flakes: Lightly toasting the coconut flakes enhances their flavor and adds a delightful crunch.
- Chill Before Serving: Let the cake chill in the refrigerator before slicing for cleaner cuts and a firmer texture.
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