Description
Tropical paradise meets sweet indulgence in this Pineapple Coconut Dream Cake, blending luscious island flavors into a delightful dessert. Creamy coconut and tangy pineapple create a mouthwatering symphony that transports your taste buds to a sun-soaked beach getaway.
Ingredients
Scale
Pineapple Coconut Dream Cake
Dry Ingredients:
- 3 cups (720 milliliters) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Cake Wet Ingredients:
- 5 large eggs
- 1 cup (240 milliliters) coconut milk
- 1 cup (240 milliliters) crushed pineapple, drained
- 2 teaspoons vanilla extract
Cake Base Ingredients:
- 1 cup (227 grams) unsalted butter, room temperature
- ½ cup (100 grams) granulated sugar
- 1 cup (80 grams) shredded coconut
Cream Cheese Frosting:
- 8 ounces (227 grams) cream cheese, softened
- ½ cup (114 grams) unsalted butter, softened
- 4 cups (454 grams) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons coconut milk (optional, for consistency)
Garnish:
- ½ cup (40 grams) toasted coconut flakes
- ½ cup (120 milliliters) pineapple chunks
Instructions
- Meticulously prepare the baking environment by heating the oven to 350F (175C). Carefully coat three 9-inch round cake pans with grease and flour to prevent sticking.
- In a medium mixing vessel, thoroughly combine the dry ingredients, creating a uniform powder mixture that will provide structure to the cake.
- Utilize an electric mixer to transform butter and sugar into a cloud-like, airy consistency. Incorporate eggs individually, ensuring each is fully integrated before adding the next. Infuse the mixture with vanilla’s aromatic essence.
- Methodically introduce the flour mixture into the butter base, alternating with coconut milk. Blend gently to maintain the batter’s delicate texture, stopping when ingredients are just harmoniously combined.
- Tenderly fold crushed pineapple and shredded coconut throughout the batter, distributing the tropical elements evenly to guarantee a consistent flavor profile in every slice.
- Distribute the batter equally among prepared pans, creating level surfaces. Slide into the preheated oven and bake for 25-30 minutes until a inserted toothpick emerges clean. Allow cakes to rest in pans for 10 minutes before transferring to a cooling rack.
- Craft the creamy frosting by whipping cream cheese and butter until silky smooth. Gradually incorporate powdered sugar and vanilla, adjusting with coconut milk if needed to achieve a spreadable consistency.
- Construct the cake by layering each delicate cake round, spreading generous frosting between each level. Enrobe the entire cake in the remaining cream cheese mixture, creating a uniform, elegant exterior.
- Elevate the presentation by sprinkling toasted coconut flakes across the top and artfully positioning fresh pineapple chunks as a vibrant, tropical garnish.
Notes
- Check oven temperature precisely using a reliable thermometer to ensure even baking and prevent dry cake layers.
- Use room temperature ingredients like eggs and butter to create a smoother, more uniform cake batter that blends effortlessly.
- Toast coconut flakes in a dry skillet over medium heat, stirring constantly to achieve a golden color and enhance nutty flavor without burning.
- Drain crushed pineapple thoroughly to prevent excess moisture from making the cake dense or soggy during baking.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend and add 1/2 teaspoon xanthan gum for better texture.
- Reduce sugar content by replacing half the sugar with unsweetened applesauce or mashed banana for a lighter, healthier cake option.
- Make frosting more stable in warm weather by chilling cream cheese and butter before mixing, and refrigerating the cake between frosting layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg