Introduction
Indulge in a slice of paradise with this Pineapple Coconut Dream Cake! This delightful dessert is a tropical escape, featuring layers of moist cake infused with the sweet and tangy flavors of pineapple, complemented by the rich creaminess of coconut. Each bite melts in your mouth, leaving you with a refreshing burst of flavor thatās perfect for any occasion. Whether youāre hosting a summer barbecue, celebrating a special birthday, or simply treating yourself to a sweet indulgence, this cake is sure to impress. Get ready to transport your taste buds to a sunny beach getaway with this dreamy cake!
Why Youāll Love This Recipe
- Tropical Flavor: The combination of pineapple and coconut creates a refreshing and exotic taste that everyone will love.
- Moist and Fluffy: This cake is incredibly moist, thanks to the addition of crushed pineapple and coconut milk.
- Easy to Make: With simple ingredients and straightforward steps, this cake is easy enough for bakers of all levels.
- Perfect for Any Occasion: Ideal for summer parties, potlucks, or as a delightful dessert for family gatherings.
- Customizable: Feel free to add your favorite toppings or variations to make it your own!
Ingredients List
For the Cake:
- āļø š¹ 2 cups all-purpose flour
- āļø š¹ 1 Ā½ cups granulated sugar
- āļø š¹ 1 tablespoon baking powder
- āļø š¹ Ā½ teaspoon salt
- āļø š¹ Ā½ cup unsalted butter, softened
- āļø š¹ 1 cup coconut milk
- āļø š¹ 3 large eggs
- āļø š¹ 1 teaspoon vanilla extract
- āļø š¹ 1 cup crushed pineapple, drained
For the Frosting:
- āļø š¹ 1 cup unsalted butter, softened
- āļø š¹ 4 cups powdered sugar
- āļø š¹ 1/4 cup coconut milk
- āļø š¹ 1 teaspoon vanilla extract
- āļø š¹ 1 cup shredded coconut (sweetened or unsweetened, as preferred)
Note: For precise measurements, please refer to the recipe card on cookingforhome.com.
Step-by-Step Directions
1. Prepare the Cake Batter
- Preheat Oven: Preheat your oven to 350Ā°F (175Ā°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Cream Butter: In another bowl, beat the softened butter until creamy. Gradually add the dry ingredients, alternating with the coconut milk, and mix until smooth.
- Add Eggs and Flavors: Add the eggs, vanilla extract, and crushed pineapple to the batter. Mix until fully incorporated.
2. Bake the Cakes
- Divide Batter: Evenly divide the batter between the prepared cake pans.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Frosting
- Beat Butter: In a large mixing bowl, beat the softened butter until creamy.
- Add Sugar and Coconut Milk: Gradually add the powdered sugar and coconut milk, mixing until smooth and fluffy. Add the vanilla extract and mix well.
- Incorporate Shredded Coconut: Fold in the shredded coconut until evenly distributed throughout the frosting.
4. Assemble the Cake
- Layer the Cakes: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top.
- Add Second Layer: Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
- Decorate: For an extra touch, sprinkle additional shredded coconut on top of the cake or garnish with pineapple slices.
5. Serve
- Slice and Enjoy: Slice the cake and serve it chilled or at room temperature. Enjoy your Pineapple Coconut Dream Cake!
Pro Tip: For a more intense coconut flavor, use coconut extract in the frosting!
Variations & Substitutions
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
- Pineapple Variations: Use fresh pineapple instead of canned for a fresher flavor, or add a layer of pineapple filling between the cake layers.
- Fruity Twist: Mix in other tropical fruits like mango or banana for a unique flavor combination.
Storage Instructions
- Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake for up to 3 months. Wrap each layer tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator before serving.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them in the refrigerator. Frost just before serving.
How do I prevent my cake from sticking to the pan?
Make sure to grease and flour the pans well, or use parchment paper on the bottom to ensure easy removal.
Can I use a different frosting?
Absolutely! Cream cheese frosting or whipped cream can be delicious alternatives to the coconut frosting.
Conclusion
This Pineapple Coconut Dream Cake is a delightful dessert that brings the flavors of the tropics to your table. Its moist layers, creamy frosting, and refreshing taste make it a perfect treat for any occasion. Gather your ingredients and prepare to indulge in this dreamy cake thatās sure to be a hit! Weād love to hear your thoughts and any variations you try in the comments below. For more delectable recipes, visit cookingforhome.com and follow us on Facebook and Pinterest for more culinary inspiration. Enjoy your baking adventure! šš„„š°āØ
Print
Pineapple Coconut Dream Cake
This Pineapple Coconut Dream Cake is a tropical delight that combines moist cake layers with creamy frosting and a burst of pineapple flavor! Perfect for any celebration! šš„„āØ
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- For the frosting:
- 1 cup unsweetened shredded coconut
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup crushed pineapple, drained
Instructions
- Prepare the Cake Batter: Preheat your oven to 350Ā°F (175Ā°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the coconut milk and vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the crushed pineapple.
- Bake the Cakes: Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and crushed pineapple. Fold in the shredded coconut.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top and frost the top and sides of the cake.
- Serve: Garnish with additional shredded coconut if desired. Slice and enjoy this Pineapple Coconut Dream Cake! š½ļøā¤ļø
