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Pineapple and Coconut Dream Cake

Pineapple and Coconut Dream Cake

  • Author: Alyssa

Description

Enjoy a slice of paradise with this pineapple and coconut dream cake! Moist, tropical, and irresistibly delicious—ideal for any celebration!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cup softened butter
  • 3 large eggs
  • 1 cup drained crushed pineapple
  • 0.5 cup coconut milk
  • 0.5 cup shredded coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt

**Frosting:**

  • 0.5 cup softened butter
  • 3 cups powdered sugar
  • 0.25 cup coconut milk
  • 1 teaspoon vanilla extract
  • 0.5 cup toasted shredded coconut
  • Optional: pineapple slices and coconut flakes for garnish

Instructions

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and optionally lining the bottoms with parchment paper for easy removal.
  2. Cream the Butter and Sugar: In a large mixing bowl, cream together 0.5 cup of softened butter and 1.5 cups of granulated sugar using an electric mixer until the mixture is fluffy and light in color. This should take about 2–3 minutes. Then, add the 3 large eggs, one at a time, mixing well after each addition. Finally, stir in 1 teaspoon of vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt until evenly mixed. This step ensures the leavening agents are well distributed throughout the flour.
  4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet batter, alternating with 0.5 cup of coconut milk. Start with a third of the dry ingredients, mix until just combined, then add half of the coconut milk, mixing gently until incorporated. Continue alternating until all ingredients are combined without over-mixing.
  5. Fold in Pineapple and Coconut: Gently fold in 1 cup of drained crushed pineapple and 0.5 cup of shredded coconut into the batter. Ensure they are evenly distributed for a perfect flavor throughout the cake.
  6. Bake the Cake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. Make the Frosting: While the cakes cool, prepare the frosting by beating together 0.5 cup of softened butter and 3 cups of powdered sugar in a large bowl. Gradually add 0.25 cup of coconut milk and 1 teaspoon of vanilla extract until the frosting is smooth and creamy. If necessary, adjust the consistency with more powdered sugar or coconut milk.
  8. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top, then carefully place the second layer on top. Frost the top and sides of the cake with the remaining frosting and sprinkle 0.5 cup of toasted shredded coconut over the top.
  9. Garnish: For an added tropical touch, consider decorating the top with optional pineapple slices and coconut flakes before serving.

Find it online: https://recipecastle.com/pineapple-and-coconut-dream-cake/