Here’s a simple and delicious recipe for Pineapple Coconut Dream Cake:
🍍🥥 Pineapple Coconut Dream Cake
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- ½ cup coconut milk (or regular milk)
For the frosting:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup shredded coconut (toasted, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the cake batter:
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, pineapple, and coconut milk.
- Gradually fold in the dry ingredients until just combined.
- Bake:
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely on a wire rack.
- Make the frosting:
- Beat cream cheese and powdered sugar until smooth.
- Whip heavy cream separately until stiff peaks form.
- Fold whipped cream into the cream cheese mixture gently.
- Add vanilla extract and fold again.
- Assemble the cake:
- Place one cake layer on a serving plate. Spread frosting on top.
- Add the second cake layer and frost the top and sides.
- Sprinkle shredded coconut on top and sides (optional: toast lightly for extra flavor).
- Chill and serve:
- Refrigerate for at least 1 hour before slicing.
Tips
- For a more tropical flavor, add a little rum extract to the frosting.
- You can also add small pineapple chunks between layers for extra texture.
- Serve with fresh pineapple slices for garnish.
If you want, I can also give a simpler 1-bowl version that’s quicker and still tastes amazing. Do you want me to do that?
