Pineapple Coconut Dream Cake is a tropical delight that brings sunshine to your plate. The moist layers are infused with the sweetness of pineapple and the richness of coconut, creating a perfectly balanced flavor.
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Topped with a luscious tropical icing, this cake is a celebration of all things bright and fruity. Whether you’re craving a dessert reminiscent of a beach vacation or looking for something unique for your next gathering, this cake is sure to impress.
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Spatula
- Cooling rack
Ingredients Overview
- Cake Base: Pineapple and shredded coconut form the foundation of this tropical dessert.
- Moisture and Sweetness: Crushed pineapple adds natural sweetness and keeps the cake moist.
- Icing: A creamy tropical icing with pineapple juice and coconut extract ties the flavors together beautifully.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple, drained
- 1 cup canned coconut milk
For the Tropical Icing:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons pineapple juice
- ½ teaspoon coconut extract
- Shredded coconut (for garnish)
Instructions
Step-by-Step Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
- Combine Wet and Dry: Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Gently fold in the crushed pineapple.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack.
- Prepare the Tropical Icing: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Mix in the pineapple juice and coconut extract. Adjust the consistency by adding more juice if needed.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of icing on top, then place the second cake layer. Frost the top and sides of the cake with the remaining icing.
- Garnish: Sprinkle shredded coconut over the top and sides of the cake for decoration.
Recipe Tips
- Ensure the butter and cream cheese are fully softened for a smooth icing texture.
- Use canned crushed pineapple for consistency and flavor. Fresh pineapple can alter the moisture balance.
- Toast the shredded coconut for added flavor and a golden appearance.
What to Serve With This Recipe
- Pair with a scoop of vanilla ice cream for a cool, creamy complement.
- Serve alongside tropical cocktails like piña coladas or mocktails for a cohesive theme.
- Add fresh pineapple chunks on the side for extra tropical flair.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the cake layers in advance and freeze them for up to a month. Frost just before serving for the freshest presentation.
Can I use a different extract?
If you don’t have coconut extract, almond extract is a great alternative for a nutty twist.
Can this cake be made gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for similar results.
Serving Suggestions
- This cake is perfect for birthdays, potlucks, or any occasion where you want to wow your guests.
- Garnish with edible flowers or tropical fruits for a stunning presentation.
- Serve slightly chilled for a refreshing dessert on warm days.
Pineapple Coconut Dream Cake with Tropical Icing is a luscious dessert that’s sure to transport your taste buds to a tropical paradise. Its delightful balance of flavors and textures makes it a crowd-pleaser for any event!
Pineapple Coconut Dream Cake
Pineapple Coconut Dream Cake is a tropical delight that brings sunshine to your plate. The moist layers are infused with the sweetness of pineapple and the richness of coconut, creating a perfectly balanced flavor. Topped with a luscious tropical icing, this cake is a celebration of all things bright and fruity. Whether you're craving a dessert reminiscent of a beach vacation or looking for something unique for your next gathering, this cake is sure to impress.
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple drained
- 1 cup canned coconut milk
- For the Tropical Icing:
- 8 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 3 cups powdered sugar
- 2 –3 tablespoons pineapple juice
- ½ teaspoon coconut extract
- Shredded coconut for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
- Combine Wet and Dry: Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Gently fold in the crushed pineapple.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack.
- Prepare the Tropical Icing: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Mix in the pineapple juice and coconut extract. Adjust the consistency by adding more juice if needed.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of icing on top, then place the second cake layer. Frost the top and sides of the cake with the remaining icing.
- Garnish: Sprinkle shredded coconut over the top and sides of the cake for decoration.
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