Description
This Pineapple Coconut Dream Cake is a tropical dessert masterpiece, combining the fresh, tangy sweetness of pineapple with the creamy, rich flavors of coconut. Each moist cake layer is infused with crushed pineapple and coconut, then frosted with a luscious cream cheese frosting. Topped with toasted coconut flakes and juicy pineapple chunks, this cake is perfect for any summer occasion or special celebration. It’s a light, flavorful dessert that will transport your taste buds to a tropical paradise.
Ingredients
Scale
- For the Cake:
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup pineapple chunks (for garnish)
- 1/2 cup toasted coconut flakes (for garnish)
- For the Cream Cheese Frosting:
- 1 cup (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes don’t stick during baking. For extra security, line the bottom of each pan with parchment paper. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Sifting the ingredients ensures they’re well combined and free of clumps, contributing to a light and fluffy cake texture. - Cream the Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. This process is crucial for incorporating air into the batter, which helps the cake rise properly. - Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. This helps prevent curdling and ensures the batter stays smooth. Stir in the vanilla extract. - Alternate Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Start and end with the flour mixture, mixing until just combined to avoid overmixing. - Fold in Pineapple and Coconut
Gently fold in the drained crushed pineapple and shredded coconut using a spatula. Be careful not to overmix, as this could make the cake dense. - Bake the Cake
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. - Prepare the Cream Cheese Frosting
While the cakes are cooling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract. If the frosting is too thick, add a tablespoon of milk or cream to achieve the desired consistency. - Assemble the Cake
Place one cooled cake layer on a serving plate and spread a layer of frosting over the top. Add the second layer and repeat. Top with the third layer and frost the top and sides of the cake evenly. - Garnish
Sprinkle toasted coconut flakes on top and around the edges of the cake. Garnish with pineapple chunks arranged as desired for a decorative and flavorful finishing touch.
Notes
- Toasting Coconut:
To toast coconut, spread it in an even layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through. Keep an eye on it, as coconut can burn quickly. Toasting brings out a nutty, caramelized flavor that enhances the overall taste of the cake. - Make-Ahead Tip:
The cake layers can be made in advance. Simply wrap each cooled layer tightly in plastic wrap and store them in the refrigerator for up to 2 days or freeze for up to 3 months. Frosting should be made fresh before assembling the cake. - Substitutions:
For a dairy-free version, substitute coconut oil for butter and use a dairy-free cream cheese frosting. You can also swap the coconut milk for almond milk or regular milk if needed, though the coconut milk adds extra richness and tropical flavor. - Storage:
Store the cake in an airtight container in the refrigerator for up to 4 days. For longer storage, the cake layers can be frozen and thawed before assembling and serving.