Here’s a luscious, tropical dessert recipe for Pineapple Coconut Dream Cake—moist, fluffy, and packed with pineapple and coconut flavor.
Pineapple Coconut Dream Cake
Servings: 10–12
Prep Time: 20 min
Cook Time: 30–35 min
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, enhances coconut flavor)
- 1 cup crushed pineapple, drained
- ¾ cup coconut milk or whole milk
- ½ cup shredded sweetened coconut
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons coconut milk or regular milk
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- ¼ cup shredded coconut, toasted (for garnish)
- Optional: small pineapple chunks for garnish
Instructions
- Preheat oven:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or one 9×13 pan). - Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. - Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts. - Add pineapple and dry ingredients:
Mix in crushed pineapple. Alternately add flour mixture and milk, beginning and ending with flour, mixing until just combined. Fold in shredded coconut. - Bake:
Divide batter evenly between prepared pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely in pans, then remove to a wire rack. - Prepare frosting:
Beat butter until creamy. Gradually add powdered sugar, alternating with coconut milk, until smooth and spreadable. Stir in vanilla and coconut extract. - Assemble cake:
If using two layers, spread frosting between layers and over the top and sides. Sprinkle toasted coconut on top and garnish with pineapple chunks if desired. - Serve:
Slice and enjoy! Cake is best served slightly chilled or at room temperature.
Tips:
- Toasted coconut gives a nutty, rich flavor that complements the sweet cake.
- For a lighter version, use whipped cream frosting instead of buttercream.
- Cake can be made a day ahead; flavors meld beautifully overnight.
If you want, I can also give a mini cupcakes version that’s perfect for parties or gifting. Do you want me to make that version too?
