Pineapple Coconut Dream Cake Recipe
Here’s a tropical, moist, and luscious Pineapple Coconut Dream Cake recipe that’s perfect for summer gatherings, birthdays, or when you want to bring vacation vibes to your dessert table.
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Ingredients:
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar (light or dark)
3 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
1 cup crushed pineapple (with juice)
¾ cup coconut milk (or regular milk)
1 cup sweetened shredded coconut
For the Frosting:
8 oz (225g) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons pineapple juice or coconut milk (to adjust consistency)
For Garnish (optional):
Toasted coconut flakes
Pineapple chunks or slices
Maraschino cherries
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Instructions:
1. Preheat Oven:
Preheat to 350°F (175°C).
Grease and flour two 8-inch or 9-inch round cake pans (or one 9x13 inch pan).
2. Make the Cake Batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter, sugar, and brown sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extract.
Mix in crushed pineapple and coconut milk.
Gradually add the dry ingredients, mixing until just combined.
Fold in shredded coconut gently.
3. Bake the Cake:
Pour batter evenly into prepared pans.
Bake for 25-30 minutes (round pans) or 35-40 minutes (9x13 pan), or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
4. Make the Frosting:
Beat cream cheese and butter together until smooth and fluffy.
Gradually add powdered sugar, one cup at a time.
Add vanilla and enough pineapple juice or coconut milk to reach a creamy, spreadable consistency.
5. Assemble & Decorate:
Frost the cooled cake layers.
Top with toasted coconut flakes and decorate with pineapple chunks and cherries, if desired.
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Tips:
To toast coconut: Spread on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden.
For an extra tropical boost, sprinkle a little rum over the cake layers before frosting.