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Pineapple and Coconut Dream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 275 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pineapple and Coconut Dream Cake is a moist, tropical-inspired dessert featuring layers of fluffy cake infused with coconut milk and crushed pineapple. It is richly frosted with a cream cheese and sweetened condensed milk frosting, then garnished with pineapple chunks and toasted coconut flakes, making it a perfect treat for gatherings or special occasions.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup coconut milk

Fruit & Coconut

  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 1/2 cup pineapple chunks (for garnish)
  • 1/2 cup toasted coconut flakes (for garnish)

Frosting

  • 3 cups cream cheese frosting
  • 1 can sweetened condensed milk

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent the cakes from sticking during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for your cake batter.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
  5. Combine Flour and Coconut Milk: Gradually add the dry flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Mix just until combined to keep the batter tender.
  6. Fold in Pineapple and Coconut: Gently fold in the crushed pineapple (drained) and shredded coconut until evenly distributed throughout the batter.
  7. Divide and Bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely before frosting.
  9. Assemble and Frost: Once cooled, mix the cream cheese frosting with the sweetened condensed milk. Spread a layer of this frosting mixture over one cake layer, then top with the second layer and repeat. Finish by frosting the top and sides of the cake evenly.
  10. Garnish and Serve: Decorate the frosted cake with pineapple chunks and toasted coconut flakes to add texture and a beautiful presentation. Slice and serve.

Notes

  • Ensure pineapple is well drained to prevent excess moisture that could affect the cake texture.
  • Room temperature butter and eggs help create a smoother batter and better rise.
  • Use fresh or properly toasted coconut flakes for a crunchy garnish.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • Allow cake layers to cool completely to prevent frosting from melting.

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Find it online: https://speedydinnerrecipes.com/pineapple-and-coconut-dream-cake-recipe/