Pineapple coconut dream cake

Here’s a dreamy, tropical Pineapple Coconut Dream Cake recipe—moist, fluffy, and full of pineapple and coconut flavor:

Ingredients (9-inch cake, Serves 8–10)

For the Cake:

• 2 ½ cups (315 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup (240 ml) buttermilk
• 1 cup crushed pineapple, drained
• 1 cup sweetened shredded coconut

For the Frosting:

• 1 cup (225 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk or cream
• ½ cup crushed pineapple, drained
• ½ cup sweetened shredded coconut

Optional Topping:

• Toasted coconut for garnish
• Pineapple slices or cherries

Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
4. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
5. Fold in crushed pineapple and shredded coconut.
6. Divide batter evenly between prepared pans and bake 25–30 minutes, or until a toothpick inserted comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting

1. Beat butter until creamy. Gradually add powdered sugar, 1 cup at a time.
2. Mix in vanilla, milk, pineapple, and coconut until smooth and spreadable.

3. Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of frosting on top.
2. Place the second cake layer on top and frost the top and sides of the cake.
3. Sprinkle toasted coconut on top and optionally garnish with pineapple slices or cherries.

Tips

• Moisture: Draining the pineapple well prevents the cake from becoming soggy.
• Coconut Flavor: Toasting some coconut for the topping adds a nice nutty flavor and texture.
• Make Ahead: Cake can be baked a day ahead and stored covered at room temperature; frost right before serving.

If you want, I can also give a one-bowl, quick version of this cake that’s just as fluffy and tropical but easier to make for weeknights or last-minute gatherings.

Do you want me to do that?