Pineapple Coconut Dream Cake
This delightful cake combines sweet pineapple and creamy coconut for a tropical treat perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 3 large eggs
- 1 cup crushed pineapple (with juice)
- 0.75 cup coconut milk
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
Frosting Ingredients
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp pineapple juice
- 0.5 cup toasted coconut
- 1 cup pineapple chunks for garnish (optional)
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the eggs, crushed pineapple, coconut milk, vegetable oil, and vanilla extract. Mix until well combined.
- Gently fold in the shredded coconut.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes.
- Allow the cakes to cool completely.
Frosting
- Beat the cream cheese and softened butter until fluffy.
- Gradually add the powdered sugar, vanilla extract, and pineapple juice; beat until smooth.
Assembly
- Frost the cooled cake layers and top with toasted coconut and optional pineapple chunks for garnish.
- Chill the cake before serving for the best flavor.
Notes
Use fresh pineapple for a vibrant flavor and toast your coconut until golden for added crunch. For the best texture, ensure all ingredients are at room temperature before mixing. Consider letting the cake sit overnight in the fridge—the flavors meld beautifully over time.