Pineapple Coconut Dream Cake

Ah, a Pineapple Coconut Dream Cake — tropical, moist, and utterly delicious! Perfect for a sunny day or whenever you want to escape to a beachy vibe with every bite. Here’s a recipe for a light, fluffy cake layered with pineapple and coconut goodness, finished with creamy coconut frosting.

🍍🥥 Pineapple Coconut Dream Cake

🕒 Time:

• Prep: 20 minutes

• Bake: 25–30 minutes per layer

• Chill: Optional, 1 hour for best frosting set
  🍽 Serves: 8–10

🧾 Ingredients:

For the cake:

• 2½ cups all-purpose flour

• 2½ tsp baking powder

• ¼ tsp salt

• 1 cup (226g) unsalted butter, softened

• 1¾ cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup canned crushed pineapple, drained well

• ½ cup unsweetened shredded coconut

• 1 cup whole milk or coconut milk

For the frosting:

• 1 cup (226g) unsalted butter, softened

• 4 cups powdered sugar, sifted

• ½ cup cream cheese, softened (optional for tang)

• ½ cup unsweetened shredded coconut

• 3–4 tbsp coconut milk

• 1 tsp vanilla extract

👩‍🍳 Instructions:

1. Preheat oven:

350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix dry ingredients:

In a bowl, whisk together flour, baking powder, and salt.

3. Cream butter & sugar:

In a large bowl, beat butter and sugar until light and fluffy (about 3-5 minutes).

4. Add eggs & vanilla:

Add eggs one at a time, beating well after each. Stir in vanilla.

5. Alternate adding dry ingredients and milk:

Add dry ingredients in three parts, alternating with milk and pineapple, beginning and ending with dry ingredients. Mix until just combined.

6. Fold in shredded coconut:

Gently fold in shredded coconut.

7. Bake:

Divide batter evenly between prepared pans. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.

8. Cool:

Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Frosting:

1. Beat butter (and cream cheese if using) until smooth.

2. Gradually add powdered sugar, beating well.

3. Add coconut milk and vanilla extract; beat until light and fluffy.

4. Fold in shredded coconut gently for texture.

Assemble:

• Place one cake layer on a serving plate. Spread a thick layer of frosting on top.

• Add second cake layer and frost the top and sides.

• Optional: sprinkle extra shredded coconut on top or decorate with pineapple slices or toasted coconut flakes.

Tips:

• For extra coconut flavor, toast shredded coconut before adding it to the batter or frosting.

• Use crushed pineapple that’s well-drained to avoid soggy cake.

• Store leftovers covered in the fridge for up to 4 days.