Here’s a luscious Pineapple Coconut Dream Cake—moist, tropical, and layered with sweet pineapple and creamy coconut frosting. It’s perfect for celebrations or a summery dessert!

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🍍🥥 Pineapple Coconut Dream Cake

Ingredients

For the Cake

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional, for extra coconut flavor)

• 1 cup whole milk

• 1 cup crushed pineapple, drained

For the Frosting

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• ½ tsp vanilla extract

• ½ tsp coconut extract

• 3–4 tbsp coconut milk (or regular milk)

• 1 cup sweetened shredded coconut

Optional Garnish

• Pineapple slices or tidbits

• Toasted coconut

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Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and flour two 9-inch round cake pans.

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

4. In a large bowl, cream butter and sugar until light and fluffy.

5. Beat in eggs, one at a time, then add vanilla and coconut extract.

6. Alternate adding the dry ingredients and milk, starting and ending with dry. Mix just until combined.

7. Fold in the drained crushed pineapple.

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2. Bake

• Divide batter evenly between prepared pans.

• Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

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3. Make the Frosting

1. Beat butter until creamy.

2. Gradually add powdered sugar.

3. Add vanilla, coconut extract, and coconut milk until smooth and spreadable.

4. Fold in 1 cup shredded coconut if desired for extra texture.

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4. Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread a layer of frosting evenly over the top.

3. Add the second cake layer.

4. Frost the top and sides of the cake.

5. Garnish with toasted coconut and pineapple slices or tidbits.

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✨ Tips & Variations

• Extra moist: Brush each cake layer with pineapple juice before frosting.

• Tropical twist: Add finely chopped macadamia nuts to the frosting or cake batter.

• Mini cupcakes: Bake in cupcake tins for individual servings.

• Dairy-free: Use coconut oil and coconut milk in place of butter and regular milk.

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If you want, I can also give a super creamy “dream layer cake” version with coconut pudding and pineapple chunks inside for a true “dream cake” experience.

Do you want me to make that version too?