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)
- For the Pineapple Syrup:
- 1/2 cup reserved pineapple juice
- 1/4 cup granulated sugar
- For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened shredded coconut
- 1/4 cup milk
- 1 teaspoon vanilla extract
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 until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the drained pineapple.
- 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 Pineapple 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 completely.
- Make the Coconut Frosting:
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Beat in milk and vanilla extract until smooth.
- Stir in shredded coconut.
- Assemble the Cake:
- Once the cakes are completely cooled, level the tops if necessary.
- Place one cake layer on a serving plate.
- Poke holes all over the top of the cake layer using a fork.
- Pour half of the cooled pineapple syrup over the cake layer.
- Top with the second cake layer and poke holes in it as well.
- Pour the remaining pineapple syrup over the top layer.
- Frost the entire cake with the coconut frosting.
- Decorate with additional shredded coconut, pineapple slices, or maraschino cherries, if desired.
Tips:
- For extra moisture, soak the cake layers in the pineapple syrup for a few hours before frosting.
- To make the cake even more tropical, add a few tablespoons of coconut milk to the batter.
- For a richer flavor, use coconut cream instead of milk in the frosting.
Enjoy your delicious Pineapple Coconut Dream Cake!