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!
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.