Description
Transport your taste buds to a tropical paradise with this Pineapple Coconut Dream Cake. Moist, tender layers of pineapple-infused cake are frosted with a luscious coconut cream cheese frosting, then topped with toasted coconut and vibrant pineapple chunks. This show-stopping dessert is perfect for special occasions or when you need a sweet escape to the tropics!
Who Is This Recipe For?
This recipe is ideal for dessert enthusiasts who love tropical flavors. It’s perfect for celebrations like birthdays, summer parties, or potlucks. Whether you’re a seasoned baker or just looking for an impressive dessert to wow your guests, this cake delivers on flavor and presentation.
Why It’s Great
- Tropical Flavor Explosion: Pineapple and coconut combine for a delightful taste of the tropics.
- Rich and Moist Texture: Coconut milk and crushed pineapple make this cake incredibly tender.
- Visually Stunning: Toasted coconut and colorful toppings add elegance and charm.
- Crowd-Pleaser: A dessert everyone will remember and rave about.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- 1 cup crushed pineapple, drained
- 1 cup coconut milk
For the Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
For the Toppings
- 1 cup shredded sweetened coconut, toasted
- Pineapple slices or chunks (optional)
- Maraschino cherries (optional)
Kitchen Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Spatula
- Wire cooling rack
- Offset spatula (for frosting)
Instructions
Step 1: Make the Cake
- Prepare the Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter, oil, and sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in eggs one at a time, followed by vanilla and coconut extracts.
- Incorporate Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the coconut milk, starting and ending with the dry ingredients.
- Add Pineapple: Gently fold in the drained crushed pineapple.
- Bake: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Frosting
- Cream Butter and Cream Cheese: In a large bowl, beat cream cheese and butter until smooth and creamy.
- Add Sugar and Coconut Milk: Gradually beat in powdered sugar, then stir in coconut milk and extracts until smooth and spreadable.
Step 3: Assemble the Cake
- Layer and Frost: Place one cake layer on a serving plate and spread frosting evenly on top. Add the second layer and frost the top and sides.
- Decorate: Press toasted coconut onto the sides of the cake. Top with pineapple chunks and maraschino cherries for a beautiful finish.
Storage
- Room Temperature: Store in an airtight container for up to 2 days if cool and dry.
- Refrigerator: Keep refrigerated for up to 5 days. Let the cake sit at room temperature before serving.
- Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight.
FAQ
1. Can I use canned coconut milk?
Yes, canned coconut milk works perfectly for this recipe. Be sure to shake the can before opening.
2. Can I skip the coconut extract?
Absolutely! The cake will still have a delightful coconut flavor from the milk and toasted coconut.
3. How do I toast coconut?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
4. Can I use fresh pineapple?
Yes, just ensure it’s finely crushed and drained well to avoid excess moisture in the cake.
Conclusion
The Pineapple Coconut Dream Cake is a tropical delight that combines moist cake layers with a creamy coconut frosting and crunchy toasted coconut topping. Its vibrant flavors and stunning presentation make it a perfect dessert for any occasion. Bake this cake, and let its dreamy taste transport you to an island paradise!
