BEST RECIPE For Pineapple Coconut Dream Cake

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BEST RECIPE For Pineapple Coconut Dream Cake

Why You’ll Love This Recipe


This Pineapple Coconut Dream Cake is a tropical delight that perfectly balances sweet pineapple and creamy coconut flavors. Moist, fluffy, and loaded with fresh fruit and coconut, it’s like a vacation for your taste buds in every bite. Whether for celebrations or a special treat, this cake is sure to impress and satisfy your sweet tooth.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup coconut milk
  • 1 cup crushed pineapple, drained
  • 1 cup shredded sweetened coconut
  • 1/2 cup sour cream

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut, toasted (for garnish)
  • Pineapple slices or chunks (for garnish)

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Alternate adding dry ingredients and coconut milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  5. Fold in crushed pineapple, shredded coconut, and sour cream gently.
  6. Divide batter evenly between prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For frosting, beat butter until creamy. Gradually add powdered sugar, alternating with coconut milk, beating until smooth. Stir in vanilla extract.
  9. Frost cooled cakes, stack, and garnish with toasted coconut and pineapple slices.

Servings and Timing

  • Makes 12 servings
  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Total time: 1 hour

Variations

  • Add chopped macadamia nuts for a crunchy texture.
  • Use fresh pineapple chunks instead of canned for a fresher taste.
  • Substitute coconut milk with almond milk for a lighter version.
  • Add a splash of rum to the frosting for an adult twist.

Storage and Reheating

  • Store cake covered in the refrigerator for up to 4 days.
  • For best flavor, bring to room temperature before serving.
  • Not recommended to freeze the frosted cake, but unfrosted layers can be frozen for up to 2 months.

FAQs


Can I use dried pineapple instead of fresh or canned?
Dried pineapple can be used but soak it in warm water first to soften and add moisture.

Is this cake gluten-free?
No, this recipe uses all-purpose flour. For gluten-free, substitute with a gluten-free flour blend.

Can I make this cake dairy-free?
Yes, use dairy-free butter and coconut yogurt instead of sour cream.

How do I prevent the cake from drying out?
Do not overbake and store it properly covered to retain moisture.

Conclusion


The Pineapple Coconut Dream Cake is a tropical paradise on a plate—moist, flavorful, and beautifully balanced between sweet pineapple and creamy coconut. Perfect for any occasion, this recipe brings a burst of sunshine to your dessert table and is sure to become a family favorite!

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