Here’s a recipe for a Pineapple Coconut Dream Cake! This tropical-inspired cake is moist, fluffy, and packed with the flavors of pineapple and coconut. Topped with a creamy coconut frosting and toasted coconut flakes, it’s a true dream come true for anyone who loves tropical desserts!
Ingredients:
For the Cake:
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) coconut milk
- 1/2 cup (120ml) crushed pineapple, drained (reserve the juice for the frosting)
- 1/2 cup (50g) shredded coconut (sweetened or unsweetened)
For the Coconut Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1/4 cup (60ml) coconut milk
- 2 tablespoons reserved pineapple juice
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup (50g) shredded coconut, toasted
Instructions:
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in pineapple and coconut: Gently fold in the crushed pineapple and shredded coconut until evenly distributed.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Coconut Frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, coconut milk, pineapple juice, and vanilla extract. Beat until smooth and fluffy.
Assemble the Cake:
- Layer the cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
- Add toasted coconut: Sprinkle the toasted shredded coconut over the top of the cake, pressing gently to adhere.
Tips:
- To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5–10 minutes, stirring occasionally, until golden brown.
- For extra pineapple flavor, add 1–2 tablespoons of pineapple juice to the cake batter.
- Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
Enjoy this tropical Pineapple Coconut Dream Cake!
