Pineapple Coconut Dream Cake

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Here’s a recipe for Pineapple Coconut Dream Cake, a tropical-inspired cake that combines the sweet, juicy flavor of pineapple with the rich taste of coconut, topped with a dreamy frosting. Perfect for warm weather or any occasion when you want to enjoy a bit of paradise!

Pineapple Coconut Dream Cake

Ingredients

For the Cake:
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 can (8 oz) crushed pineapple, drained (reserve juice)
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 tsp vanilla extract
  • ½ cup buttermilk
For the Frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream (or as needed)
  • 1 cup shredded coconut (for topping)
  • Extra pineapple chunks (optional, for garnish)

Instructions

1. Prepare the Cake:
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Stir in the crushed pineapple (drained, but reserve the juice), shredded coconut, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Make the Frosting:
  1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  3. Stir in the vanilla extract.
  4. Add heavy cream, 1 tablespoon at a time, until the frosting is smooth and spreadable.
  5. If you prefer a thicker frosting, you can add more powdered sugar to achieve your desired consistency.
3. Assemble the Cake:
  1. Once the cakes have cooled completely, place one layer of cake on a serving plate.
  2. Spread a generous layer of frosting on top of the first cake layer.
  3. Place the second layer of cake on top and frost the entire cake with the cream cheese frosting.
  4. Sprinkle the top of the cake with shredded coconut and garnish with pineapple chunks for extra tropical flair.

Tips for Success:

  • Be sure to drain the pineapple well to prevent the cake from becoming too soggy. You can save the pineapple juice for drinks or to add a little flavor to your frosting.
  • Toast the coconut before using it as a topping for added depth of flavor. Simply toast in a dry pan over medium heat until golden brown.
  • You can make this cake ahead of time, and it stores well in the refrigerator for a few days.

This Pineapple Coconut Dream Cake is the ultimate tropical dessert, with its rich, moist texture, refreshing pineapple flavor, and the creamy indulgence of coconut. Perfect for a summer party or anytime you want a taste of paradise!

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