Here’s a luscious, tropical dessert recipe for Pineapple Coconut Dream Cake—moist, sweet, and perfect for any celebration. 🍍🥥🍰

🍍🥥 Pineapple Coconut Dream Cake

Ingredients

For the Cake

• 2½ cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• ½ cup coconut milk (or regular milk)

For the Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp coconut milk
• ½–1 cup shredded sweetened coconut

Optional Garnish

• Toasted coconut flakes
• Pineapple slices or chunks

Instructions

1. Preheat & Prepare Pans

• Preheat oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans (or line with parchment paper).

2. Make the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla extract.
4. Mix in crushed pineapple and coconut milk until combined.
5. Gradually fold in dry ingredients until just combined (do not overmix).

3. Bake the Cake

• Divide batter evenly between prepared pans.
• Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pans 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Frosting

1. Beat butter until creamy.
2. Gradually add powdered sugar, one cup at a time.
3. Beat in vanilla extract and coconut milk, adjusting consistency as needed.
4. Fold in shredded coconut (reserve some for garnish if desired).

5. Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread frosting evenly over the top.
3. Place second layer on top and frost the entire cake.
4. Sprinkle remaining coconut over the top and sides.
5. Optional: garnish with pineapple slices or chunks.

🌟 Tips & Variations

• Extra tropical flavor: Add ½ tsp coconut extract to the frosting.
• Moist cake hack: Brush layers with pineapple juice before frosting.
• Mini version: Bake in cupcake tins for single servings (reduce bake time to 18–20 minutes).
• Make-ahead: Cake can be assembled a day ahead and stored in the fridge.

If you want, I can also provide a simpler 1-bowl version of this cake that’s quicker to make but just as dreamy.