Transport yourself to a tropical paradise with this Pineapple Coconut Dream Cake. Packed with the tangy sweetness of pineapple and the creamy richness of coconut, this moist and flavorful dessert is a treat for the senses. Perfect for celebrations or as a family dessert, this cake brings the tropical flavors right to your plate.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ¾ cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup shredded sweetened coconut
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ½ cup sweetened shredded coconut for garnish
- Pineapple chunks for decoration
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, beat the granulated sugar, softened butter, and vegetable oil until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients to ensure a smooth batter.
- Fold in the drained crushed pineapple and shredded sweetened coconut using a spatula. Do not overmix; just combine until evenly distributed.
- 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 of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting by beating the cream cheese and butter together until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, and mix until fluffy. Stir in the vanilla extract and coconut extract for an extra layer of flavor.
- Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous amount of frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake evenly. Smooth the frosting with a spatula for a neat finish.
- Sprinkle the shredded coconut over the top of the cake for garnish and arrange pineapple chunks decoratively as desired.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld beautifully.
Indulge in this Pineapple Coconut Dream Cake and experience a burst of tropical flavors in every bite. Whether it’s a sunny summer day or a winter evening in need of warmth, this cake is guaranteed to impress and satisfy.