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Pineapple Coconut Dream Cake

Pineapple Coconut Dream Cake That's Pure Tropical Bliss

Experience tropical bliss with the Pineapple Coconut Dream Cake, a moist dessert that combines pineapple and coconut flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for a gluten-free version.
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter Can be replaced with vegan butter for a dairy-free option.
  • 1.5 cups granulated sugar
  • 3 large eggs For a vegan alternative, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk Almond milk is a suitable substitute.
  • 1 cup crushed pineapple Ensure it’s properly drained for optimal texture.
  • 0.5 cups shredded coconut
For Garnish
  • 1 cup pineapple chunks
  • 0.5 cups toasted coconut flakes
For the Frosting
  • 2 cups cream cheese frosting Used for frosting layers.

Equipment

  • 3 (9-inch) round cake pans
  • mixing bowls
  • Electric mixer
  • spatula
  • wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. In a large bowl, beat together ½ cup of unsalted butter and 1 ½ cups of granulated sugar until light and fluffy, about 3-5 minutes. Add 3 large eggs one at a time, mixing well after each. Stir in 1 teaspoon of vanilla extract.
  4. Gradually add the flour mixture to the butter mixture, alternating with 1 cup of coconut milk. Mix on low speed until just combined.
  5. Gently fold in 1 cup of crushed pineapple and ½ cup of shredded coconut.
  6. Divide the batter among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Assemble the cake by spreading cream cheese frosting between the layers and frosting the top and sides.
  9. Garnish with fresh pineapple chunks and toasted coconut flakes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid over-mixing after adding flour to maintain a light texture.

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