Homemade Pineapple Coconut Dream Cake Recipe
This Homemade Pineapple Coconut Dream Cake is a moist, tropical delight featuring tender layers infused with pineapple and coconut, finished with creamy cream cheese frosting and garnished with pineapple chunks and toasted coconut flakes. Perfect for celebrations or a sweet treat that transports you to a tropical paradise.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
Fruit & Coconut
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
For Garnish & Frosting
- 1/2 cup pineapple chunks
- 1/2 cup toasted coconut flakes
- 3 cups cream cheese frosting
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy cake removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream butter and sugar: Using an electric mixer on medium-high speed, beat the room temperature unsalted butter with granulated sugar for 3-4 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time to the butter mixture, beating thoroughly after each addition. Then mix in the vanilla extract for aroma and flavor.
- Incorporate dry ingredients and coconut milk: Gradually add the dry flour mixture to the butter mixture in three parts, alternating with the coconut milk. This creates a smooth and moist batter.
- Fold in pineapple and shredded coconut: Using a rubber spatula, gently fold in the drained crushed pineapple and shredded coconut to evenly distribute the tropical flavors without deflating the batter.
- Divide batter and bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the cakes: Allow the cakes to cool in their pans for 15 minutes. Then, transfer them to wire racks to cool completely, preventing sogginess and ensuring easy frosting application.
- Frost and garnish: Once fully cooled, frost the cakes generously with cream cheese frosting. Garnish with pineapple chunks and toasted coconut flakes for added texture and visual appeal.
Notes
- Ensure pineapple is well drained to avoid excess moisture in the batter, which could affect texture.
- Room temperature butter and eggs help produce a smoother batter and fluffier cake.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden.
- Store leftover cake covered in the refrigerator for up to 4 days to keep the frosting fresh.
- This cake can be made a day ahead; just store it refrigerated and garnish just before serving.
Keywords: pineapple cake, coconut cake, tropical cake, cream cheese frosting, homemade cake, dessert recipe
