Pineapple Coconut Dream Cake
A delightful dessert that combines tropical flavors of pineapple and coconut in a lush, creamy cake, topped with heavenly cream cheese frosting.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour Serves as the base of the cake.
- 2.5 teaspoons baking powder Leavening agent for the cake.
- 0.5 teaspoon salt Enhances flavor.
- 1 cup unsalted butter, room temperature Ensure it's at room temperature for better mixing.
- 0.5 cup granulated sugar Sweetens the cake.
- 5 large eggs Provides structure and richness.
- 2 teaspoons vanilla extract Adds flavor.
- 1 cup coconut milk Infuses a tropical aroma.
- 1 cup crushed pineapple, drained To avoid a soggy cake, well-drained is essential.
- 1 cup shredded coconut Enhances flavor and texture.
Garnishes and Frosting
- 0.5 cup pineapple chunks For garnish.
- 0.5 cup toasted coconut flakes For garnish.
- 3 cups cream cheese frosting For layering and frosting the cake.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Butter and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the butter mixture, alternating with the coconut milk.
- Fold in the crushed pineapple and shredded coconut.
Baking
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting and Assembly
- Frost the cake layers with cream cheese frosting, stacking them as you go, and finish by frosting the top and sides of the cake.
- Garnish with pineapple chunks and toasted coconut flakes before serving.
Notes
Ensure your butter is at room temperature for a smooth cream. Drain the crushed pineapple well to avoid sogginess. You can bake the cakes a day in advance and refrigerate them wrapped tightly.