This Pineapple Coconut Dream Cake brings a taste of the tropics straight to your table. With layers of soft, moist cake infused with crushed pineapple and coconut milk, it’s a dessert that feels like a vacation in every bite. Topped with fluffy coconut frosting and garnished with pineapple slices and toasted coconut flakes, this cake is perfect for any occasion, whether it’s a summer gathering, a birthday celebration, or a weekend treat.
The combination of sweet pineapple and creamy coconut creates a luscious flavor profile that’s both refreshing and indulgent. Best of all, it’s simple to make, so even novice bakers can achieve a stunning result.
Ingredients
For the cake, you’ll need two cups of all-purpose flour, one and a half teaspoons of baking powder, half a teaspoon of baking soda, half a teaspoon of salt, one cup of softened unsalted butter, one and a half cups of granulated sugar, four large eggs, one teaspoon of vanilla extract, one cup of drained crushed pineapple, and half a cup of coconut milk.
For the frosting, prepare one cup of softened unsalted butter, four cups of powdered sugar, a quarter cup of coconut milk, one teaspoon of vanilla extract, and one cup of shredded coconut. To garnish, use pineapple slices and toasted coconut flakes.
Instructions
Begin by preheating your oven to 350°F (175°C) and preparing two nine-inch round cake pans by greasing and flouring them. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside. In a large bowl, cream the butter and sugar together until light and fluffy, which should take about three to four minutes.
Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, starting and ending with the flour mixture. Fold in the crushed pineapple gently.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for ten minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the coconut milk and vanilla extract, continuing to beat until the frosting is light and fluffy. Stir in the shredded coconut.
Assemble the cake by placing one layer on a serving plate and spreading a generous amount of frosting on top. Place the second layer on top, then frost the top and sides of the cake. Garnish with pineapple slices and toasted coconut flakes for a stunning finish.
Tips
For an even richer flavor, you can use canned coconut cream instead of coconut milk. Be sure to drain the crushed pineapple thoroughly to prevent excess moisture from affecting the cake’s texture. Toasting the shredded coconut before mixing it into the frosting adds a nutty depth of flavor.
Serving Suggestions
This Pineapple Coconut Dream Cake is best enjoyed with a hot cup of tea or coffee. For a tropical twist, serve it alongside a chilled glass of pineapple juice or coconut water. It also pairs beautifully with vanilla or coconut ice cream for an extra indulgent treat.
Storage
Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. Allow the cake to come to room temperature before serving to enjoy its full flavor and texture. You can also freeze the cake for up to three months; simply wrap it tightly in plastic wrap and aluminum foil.
FAQ
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and freeze them for up to a month. Frost the cake on the day you plan to serve it for the freshest taste.
What can I use instead of coconut milk?
If you don’t have coconut milk, you can substitute whole milk or almond milk, although the cake will lose some of its coconut flavor.
Is it necessary to use fresh pineapple for garnish?
While fresh pineapple adds a bright and juicy touch, canned pineapple slices work just as well and are more convenient.
Conclusion
Pineapple Coconut Dream Cake is a show-stopping dessert that’s as delightful to eat as it is to make. The tropical flavors and light, fluffy texture make it a crowd favorite. Whether you’re celebrating a special occasion or simply craving something sweet, this cake will transport your taste buds to paradise.
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Pineapple Coconut Dream Cake: A Slice of Tropical Bliss
Description
A moist and fluffy cake infused with pineapple and coconut, topped with creamy coconut frosting, perfect for any celebration.
Ingredients
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup coconut milk
• 1 cup unsalted butter (frosting)
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• Pineapple slices and toasted coconut flakes for garnish
Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2️⃣ In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3️⃣ In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4️⃣ Add eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
5️⃣ Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk, starting and ending with the flour mixture. Mix until just combined.
6️⃣ Fold in the crushed pineapple gently.
7️⃣ Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
8️⃣ Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
9️⃣ For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
🔟 Add the coconut milk and vanilla extract, beating until the frosting is light and fluffy. Stir in the shredded coconut.
1️⃣1️⃣ Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides of the cake.
1️⃣2️⃣ Garnish with pineapple slices and toasted coconut flakes.