Description
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
Units
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.