Indulge in the refreshing flavors of the tropics with this Pineapple Coconut Dream Cake. This moist, flavorful dessert combines the tanginess of pineapple with the creamy sweetness of coconut, making it the perfect treat for any occasion. Whether you’re hosting a summer party, celebrating a special day, or simply craving a luscious dessert, this cake will transport your taste buds to a tropical paradise. Easy to prepare yet impressive to serve, it’s a guaranteed crowd-pleaser.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened coconut milk
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 tablespoons pineapple juice
- 1/4 cup shredded sweetened coconut
For Garnish:
- 1/2 cup toasted coconut flakes
- Fresh pineapple slices (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, vegetable oil, and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the coconut milk. Begin and end with the dry ingredients.
- Fold in the drained crushed pineapple gently, ensuring an even distribution.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract, coconut extract, and pineapple juice until smooth and fluffy.
- Spread a generous layer of frosting over the top of one cake layer. Place the second layer on top and frost the entire cake, smoothing the sides and top evenly.
- Sprinkle the shredded coconut over the top and press toasted coconut flakes onto the sides for added texture and flavor.
- For an optional decorative touch, arrange fresh pineapple slices on top of the cake.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
Enjoy a slice of this Pineapple Coconut Dream Cake, and let its tropical essence brighten your day!