The Pineapple Coconut Dream Cake is a tropical treat that combines the tangy sweetness of pineapple with the rich creaminess of coconut. This indulgent dessert is perfect for celebrations, family gatherings, or when you want to bring a taste of the tropics to your table. With its moist layers, creamy frosting, and bursts of fruity flavor, this cake will quickly become a favorite in your recipe collection.
Ingredients:
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup crushed pineapple, drained
- For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp coconut extract
- 2-3 tbsp heavy cream (as needed for consistency)
- 1 ½ cups shredded coconut
- For Garnish:
- ½ cup toasted coconut flakes
- Pineapple slices or chunks
Instructions:
- Prepare the Cake Layers:
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release. - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in the crushed pineapple gently to evenly distribute the flavor without overmixing.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. 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 transferring them to a wire rack to cool completely.
- Make the Coconut Frosting:
In a large mixing bowl, beat the softened butter until smooth and creamy. - Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Mix in the coconut extract and heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Stir in the shredded coconut to add texture and flavor.
- Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. - Add the second cake layer and frost the top and sides of the cake evenly.
- Garnish and Serve:
Sprinkle toasted coconut flakes over the top of the cake for a crunchy, nutty flavor. - Decorate with pineapple slices or chunks as desired for a vibrant and tropical presentation.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
This Pineapple Coconut Dream Cake is a showstopper that balances sweetness, tanginess, and creamy coconut goodness. Serve it chilled for a refreshing dessert or at room temperature for a softer texture. Either way, it’s guaranteed to impress your guests and delight your taste buds.