This light and fluffy cake is bursting with tropical flavors. The moist layers are soaked in a sweet pineapple syrup and topped with a creamy coconut frosting.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple in juice, drained (reserve 1/2 cup juice)
- 1/4 cup chopped toasted coconut
- For the Syrup:
- 1/2 cup reserved pineapple juice
- 1/4 cup granulated sugar
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1/4 cup toasted coconut flakes
Instructions:
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in milk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the drained pineapple and toasted coconut.
- Divide batter evenly between the prepared pans.
- Bake 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 inverting them onto wire racks to cool completely.
- Make the Syrup:
- In a small saucepan, combine reserved pineapple juice and sugar.
- Bring to a simmer over medium heat, stirring occasionally, until sugar dissolves.
- Remove from heat and let cool slightly.
- Make the Frosting:
- In a large bowl, cream together butter until light and fluffy.
- Gradually add powdered sugar, beating until smooth.
- Beat in coconut milk and vanilla extract.
- Stir in 1/4 cup toasted coconut flakes.
- Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Poke holes all over the top of the cake using a fork.
- Pour half of the cooled syrup evenly over the cake layer.
- Top with the second cake layer and poke holes in it as well.
- Pour the remaining syrup over the top layer.
- Frost the entire cake with the coconut frosting.
- Garnish with additional toasted coconut flakes if desired.
Tips & Variations:
- For extra flavor, use fresh pineapple instead of canned.
- To make the cake even more moist, soak the cake layers with the syrup while they are still warm.
- Add a layer of fresh pineapple slices between the cake layers.
- Use coconut extract instead of vanilla extract in the frosting.
- Decorate the cake with marzipan pineapple slices or other tropical decorations.
Enjoy your delicious Pineapple Coconut Dream Cake!