Introduction

This Homemade Pineapple Coconut Dream Cake is a tropical delight that combines moist cake layers with the sweet flavors of pineapple and coconut. Topped with creamy cream cheese frosting and garnished with pineapple chunks and toasted coconut flakes, it’s perfect for any occasion that calls for a special treat.

A three-layer cake sits on a wooden cake stand with a white marbled texture surface underneath. Each layer is pale yellow with a light, fluffy texture, separated evenly by smooth white cream filling. The cake's outside is fully covered with thick white frosting and coated with shredded coconut flakes for a rough texture. On top, two bright yellow pineapple slices with brown edges are placed standing up, adding a fresh and tropical touch. There are a few crumbs scattered on the silver cake board beneath the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
1 cup coconut milk
1 cup crushed pineapple, drained
1 cup shredded coconut
1/2 cup pineapple chunks (for garnish)
1/2 cup toasted coconut flakes (for garnish)
3 cups cream cheese frosting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper for easy release.
Step 2: Whisk together the flour, baking powder, and salt in a medium bowl until well combined.
Step 3: Beat the room temperature butter and sugar in a large bowl using an electric mixer on medium-high speed for about 3-4 minutes until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 5: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk.
Step 6: Gently fold in the drained crushed pineapple and shredded coconut using a rubber spatula.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops with your spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the cakes in their pans for 15 minutes before transferring to wire racks to cool completely.
Step 9: Once cooled, frost generously with cream cheese frosting and garnish with pineapple chunks and toasted coconut flakes.

Tips & Variations

For extra moisture, use crushed pineapple packed in juice, but be sure to drain it well.
Substitute coconut milk with regular milk if you prefer a milder coconut flavor.
Try adding chopped macadamia nuts to the batter for added crunch.
Use a serrated knife to level the cake layers before frosting for a professional finish.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for about 30 minutes to soften. Leftover cake can be frozen for up to 2 months; wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before serving.

How to Serve

A tall, three-layer cake with light golden sponge layers separated by thick white cream frosting is shown on a wooden cake stand. The outside of the cake is smoothly coated with white frosting, decorated with horizontal ridges. The top of the cake is covered with shredded white coconut flakes, and two bright yellow pineapple slices are placed on top as decoration. More shredded coconut flakes are scattered around the base of the cake. The background shows green blurred plants, and the cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for this recipe?

Yes, canned coconut milk works well and adds a rich flavor, but be sure to shake the can or stir well to recombine the cream and liquid before measuring.

Is it possible to make this cake dairy-free?

To make it dairy-free, substitute the butter with coconut oil and use a dairy-free cream cheese frosting alternative. Make sure the coconut milk you use is unsweetened and dairy-free.