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Pineapple Coconut Dream Cake

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Pineapple Coconut Dream Cake is a tropical delight with layers of pineapple and coconut, topped with a tangy cream cheese frosting and garnished with toasted coconut and pineapple chunks. Perfect for any gathering or special celebration!

Ingredients

Scale

For the Cake:

  • 3 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 5 large eggs
  • 2 tsp vanilla extract
  • 1 cup coconut milk
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Optional: 1-2 tbsp coconut milk (for consistency)

For Garnish:

 

  • 1/2 cup toasted coconut flakes
  • 1/2 cup pineapple chunks

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  • Mix Dry Ingredients: In a medium bowl, whisk together 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, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with coconut milk, beginning and ending with the flour mixture. Mix until just combined.
  • Add Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut using a spatula until evenly distributed.
  • Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Frosting: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. If needed, add a bit of coconut milk for a spreadable consistency.
  • Assemble the Cake: Place one layer of cake on a serving plate and spread a layer of cream cheese frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake.
  • Garnish: Sprinkle toasted coconut flakes on top and arrange pineapple chunks for a beautiful finish.

Notes

 

  • To Toast Coconut: Spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through, until golden brown.
  • Storage: Store in the refrigerator for up to 5 days.

Find it online: https://recipe.ukfinda.com/pineapple-coconut-dream-cake/