This tropical-inspired Pineapple Coconut Dream Cake is a delightful combination of soft, fluffy layers, rich coconut milk, and sweet pineapple. The frosting is a creamy mix of butter, powdered sugar, and pineapple, topped with a snowy sprinkle of shredded coconut, creating a visually stunning and delicious cake that’s perfect for any special occasion or summer gathering!
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (at room temperature)
- 1¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup canned crushed pineapple, well-drained (reserve juice for optional drizzle)
- ½ cup coconut milk (unsweetened or regular)
- 1 cup shredded sweetened coconut
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar (sifted)
- 2 tablespoons coconut milk (adjust for desired consistency)
- ½ teaspoon vanilla extract
- ½ cup canned crushed pineapple (drained)
For Garnish:
- ½ cup shredded sweetened coconut (for the sides and top)
- Optional: Pineapple slices or chunks for decoration
Directions
Step 1: 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 to ensure easy release.
Step 2: Mix Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step ensures your cake will have a soft, airy texture.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract for flavor.
Step 5: Alternate Dry Ingredients and Coconut Milk
- Gradually add the dry ingredients to the wet mixture in three batches, alternating with the coconut milk. Start and end with the dry ingredients. Mix until just combined—avoid overmixing to keep the batter light.
Step 6: Fold in Pineapple and Coconut
- Gently fold in the crushed pineapple and shredded sweetened coconut using a spatula. Be careful not to overmix at this stage to preserve the lightness of the batter.
Step 7: Divide and Bake
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Once baked, allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Frosting
- In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, ½ cup at a time, alternating with the coconut milk to achieve your desired frosting consistency.
- Add the vanilla extract and mix well. Fold in the crushed pineapple for added texture and tropical flavor.
Step 9: Assemble the Cake
- Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
- Gently place the second cake layer on top and apply a thin “crumb coat” (a thin layer of frosting) over the entire cake to seal in any loose crumbs. Chill the cake in the refrigerator for 15 minutes to set the crumb coat.
Step 10: Final Frosting and Garnish
- Once chilled, frost the cake completely with the remaining frosting, smoothing it evenly on the top and sides.
- Sprinkle the shredded coconut over the top and sides of the cake, pressing gently to adhere. For a decorative touch, add pineapple slices or chunks around the top edge or center of the cake.
Step 11: Chill and Serve
- Place the cake in the refrigerator for about 30 minutes to firm up the frosting before serving.
- Slice with a sharp knife and serve chilled or at room temperature for a rich and refreshing dessert.
Tips for the Perfect Cake
- Drain Pineapple Thoroughly: Excess liquid from the pineapple can make the cake too dense. Save the juice to drizzle over the cake layers for added moisture if desired.
- Coconut Milk Alternatives: You can substitute coconut cream for a richer flavor or use regular milk if coconut milk is unavailable.
- Decorative Garnish: Add edible flowers, toasted coconut, or maraschino cherries for an elegant finish.
Nutritional Information
- ⏰ Prep Time: 30 minutes
- ⏰ Cooking Time: 30 minutes
- ⏰ Total Time: 1 hour
- 🔥 Calories: Approximately 550 kcal per serving
- 🍽️ Servings: 12 servings