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Pineapple Coconut Dream Cake

This Pineapple Coconut Dream Cake is a delightful tropical dessert that embodies the flavors of sunny beaches. The moist cake layers are infused with pineapple and coconut, making it a perfect treat for warm gatherings or special occasions. Topped with a creamy frosting, this cake is sure to impress your guests!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Tropical
Servings 4 People
Calories 320 kcal

Equipment

  • 2 round 9-inch cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 cooling rack
  • 1 toothpick or cake tester

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened shredded coconut
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter Softened (1 stick)
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup crushed pineapple Drained
  • 1 cup unsalted butter Softened (2 sticks)
  • 4 cups powdered sugar
  • 0.5 cups coconut milk
  • 1 teaspoon vanilla extract
  • 0.5 cups unsweetened shredded coconut For garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease and flour the two 9-inch round cake pans.
  • In a mixing bowl, combine the flour, sugar, shredded coconut, baking powder, and salt. Mix well.
  • Add the softened butter, coconut milk, vanilla extract, and eggs to the dry ingredients. Beat on medium speed with an electric mixer until smooth and well combined, about 2-3 minutes.
  • Fold in the crushed pineapple until evenly distributed.
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer them to a cooling rack to cool completely.
  • For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and coconut milk, mixing until smooth. Add vanilla extract and mix well.
  • Place one cooled cake layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
  • Garnish the frosted cake with shredded coconut.
  • Slice and serve at room temperature. Enjoy your tropical delight!

Notes

You can add toasted coconut on top for extra flavor and crunch.
This cake can be made a day in advance and stored in an airtight container in the refrigerator.
Feel free to customize the frosting by adding a splash of pineapple juice for extra flavor.