Pineapple Coconut Dream Cake

Pineapple Coconut Dream Cake: A Slice of Tropical Bliss

Ah, the joys of baking! There’s nothing like whipping up a treat that transports you straight to a sunny island, no passport required. My Pineapple Coconut Dream Cake does exactly that. Imagine the softest, most buttery cake layers infused with crushed pineapple and topped with a luscious coconut cream frosting. It’s like a vacation on a plate—and you’re invited!

This cake holds a special place in my heart. It was the showstopper at my mom’s summer potlucks, and now, I’m passing it down to you. Whether it’s for a birthday, a barbecue, or just a Wednesday (because why not?), this cake is guaranteed to dazzle. Let’s get started on creating your tropical masterpiece!

Tips for Baking the Perfect Pineapple Coconut Dream Cake

1. Use fresh pineapple for extra zing.
   While canned pineapple works great in a pinch, fresh pineapple adds an unbeatable brightness. Dice it finely or give it a quick whirl in the blender.
2. Toast the coconut for added flavor.
   Toasting the shredded coconut before sprinkling it on top gives it a nutty, caramelized flavor that elevates the cake.
3. Chill your frosting bowl.
   If you’re making the coconut cream frosting on a warm day, pop your mixing bowl and beaters in the fridge for 15 minutes beforehand. This helps the frosting whip up light and fluffy.
4. Let the cake cool completely before frosting.
   Trust me on this one—warm cake plus frosting equals a melty mess.

Pineapple Coconut Dream Cake Recipe

Ingredients

For the cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained (reserve juice for soaking)
• ½ cup coconut milk

For the frosting:

• 1 cup heavy whipping cream
• 1 cup coconut cream (not coconut milk)
• ½ cup powdered sugar
• 1 tsp vanilla extract

For topping:

• 1 cup toasted shredded coconut
• Optional: pineapple slices or chunks for garnish

Instructions

1. Preheat and prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Combine wet and dry: Alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Fold in the crushed pineapple.
5. 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. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the frosting: In a chilled bowl, whip the heavy cream until soft peaks form. Add the coconut cream, powdered sugar, and vanilla extract, and continue to whip until the frosting is light and fluffy.
7. Assemble: Place one cake layer on a serving plate and drizzle with reserved pineapple juice. Spread a layer of frosting on top, then add the second cake layer. Frost the top and sides, then sprinkle with toasted coconut. Garnish with pineapple if desired.

Recipe Card

Pineapple Coconut Dream Cake:

Indulge in a slice of paradise with this Pineapple Coconut Dream Cake! Soft layers of pineapple-infused cake topped with fluffy coconut cream frosting and toasted coconut make this tropical dessert unforgettable. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine tropical

Servings 12 slices

Calories 380 kcal

Ingredients

  

For the cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple drained (reserve juice for soaking)
• ½ cup coconut milk

For the frosting:

• 1 cup heavy whipping cream
• 1 cup coconut cream not coconut milk
• ½ cup powdered sugar
• 1 tsp vanilla extract

For topping:

• 1 cup toasted shredded coconut
• Optional: pineapple slices or chunks for garnish

Instructions

 

• Preheat and prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• Combine wet and dry: Alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Fold in the 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. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• Make the frosting: In a chilled bowl, whip the heavy cream until soft peaks form. Add the coconut cream, powdered sugar, and vanilla extract, and continue to whip until the frosting is light and fluffy.
• Assemble: Place one cake layer on a serving plate and drizzle with reserved pineapple juice. Spread a layer of frosting on top, then add the second cake layer. Frost the top and sides, then sprinkle with toasted coconut. Garnish with pineapple if desired.

Keyword easy pineapple cake, pineapple coconut dream cake, tropical dessert recipe

Common Questions About Pineapple Coconut Dream Cake

Q: Can I make this cake ahead of time?
A: Absolutely! The cake layers can be baked and frozen up to a month in advance. Just thaw them completely before frosting.

Q: Is this cake overly sweet?
A: Not at all. The tanginess of the pineapple balances the sweetness of the cake and frosting perfectly.

Q: Can I use regular milk instead of coconut milk?
A: You can, but the coconut milk adds an authentic tropical flavor. If you don’t have coconut milk, consider adding a teaspoon of coconut extract to your batter.

Q: How should I store leftovers?
A: Store the cake in an airtight container in the refrigerator for up to 5 days. If you’re using fresh pineapple for garnish, it’s best to add that just before serving.

There you have it—a Pineapple Coconut Dream Cake that’s just as much fun to make as it is to eat. Bake it, share it, and watch your friends and family swoon over every bite. Don’t forget to come back and tell me how yours turned out—I’d love to hear your tropical tales!

Happy baking! 🌴🍍

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