Pineapple Coconut Dream Cake

Imagine biting into a cake that feels like a tropical vacation. This Pineapple Coconut Dream Cake combines the luscious sweetness of pineapple with the creamy richness of coconut, all layered in a moist, fluffy cake.

Ingredients:

For the Cake:

• 2 ¾ cups (345g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 cup (240ml) coconut milk (unsweetened)
• ½ cup (120ml) pineapple juice
• 1 cup (150g) crushed pineapple, drained

For the Frosting:

• 1 ½ cups (340g) unsalted butter, softened
• 4 cups (500g) powdered sugar, sifted
• ½ cup (120ml) coconut cream
• 1 tsp coconut extract
• ½ cup (40g) sweetened shredded coconut (for garnish)

Optional Toppings:

• Toasted coconut flakes
• Pineapple slices or chunks

• Instructions:

  1. Prepare the Cake:
     Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
  2. Mix Dry Ingredients:
     In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
     In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Combine Wet Ingredients:
     In another bowl, mix the coconut milk and pineapple juice.
  5. Mix the Batter:
     Alternate adding the dry ingredients and the coconut milk mixture to the butter mixture, starting and ending with the dry ingredients. Gently fold in the crushed pineapple.
  6. Bake:
     Divide the batter evenly between the prepared pans. Bake for 22-28 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.
  7. Prepare the Frosting:
     Beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing on low until combined. Add the coconut cream and extract, then beat on high until light and fluffy.
  8. Assemble the Cake:
     Place one cake layer on a serving plate. Spread a layer of frosting evenly on top. Repeat with the remaining layers. Frost the sides and top of the cake.
  9. Garnish:
     Sprinkle sweetened shredded coconut over the top and sides. Add toasted coconut flakes and pineapple slices for decoration, if desired.
  10. Chill and Serve:
      Refrigerate the cake for at least 1 hour before serving to set the frosting. Slice and enjoy!

  11. This Pineapple Coconut Dream Cake is the ultimate dessert for tropical flavor lovers. Store leftovers in an airtight container in the fridge for up to 5 days.