Pineapple Coconut Dream Cake

Transport yourself to a tropical paradise with this Pineapple Coconut Dream Cake. This dessert combines the vibrant flavors of pineapple and coconut into a moist, fluffy cake that’s perfect for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake will quickly become a favorite. Easy to make and even easier to devour, it’s the ultimate crowd-pleaser.

Why You’ll Love This Cake

• Tropical Flavor Explosion: Pineapple adds a tangy sweetness, while coconut provides a creamy, nutty undertone.
• Moist and Fluffy Texture: The combination of fruit and coconut milk ensures a perfectly moist cake.
• Perfect for Any Occasion: Whether for a birthday, holiday, or weekend treat, this cake is always a hit.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 cup canned crushed pineapple, drained (reserve juice)
• ½ cup coconut milk
• 1 teaspoon vanilla extract

For the Coconut Frosting:

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon coconut extract
• 1 cup sweetened shredded coconut

For the Garnish:

• ½ cup toasted coconut flakes
• Pineapple slices or chunks for decoration

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Gradually mix in the crushed pineapple, coconut milk, and vanilla extract.
6. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.

2. Bake the Cake

1. Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Make the Coconut Frosting

1. In a chilled bowl, whip the heavy cream until soft peaks form.
2. Add the powdered sugar and coconut extract, then continue whipping until stiff peaks form.
3. Gently fold in the shredded coconut.

4. Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Press toasted coconut flakes onto the sides of the cake for a decorative touch.

5. Decorate and Serve

1. Arrange pineapple slices or chunks on top for a tropical garnish.
2. Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
3. Slice, serve, and enjoy the dreamy combination of pineapple and coconut!

Tips for Success

• Drain the Pineapple: Ensure the crushed pineapple is well-drained to avoid a soggy cake.
• Toast the Coconut Flakes: Lightly toasting the coconut flakes enhances their flavor and adds a delightful crunch.
• Chill Before Serving: Let the cake chill in the refrigerator before slicing for cleaner cuts and a firmer texture.