Time Required:
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: 55 minutes
Introduction
Indulge in a taste of tropical heaven with this Pineapple Coconut Dream Cake. With moist layers bursting with the refreshing taste of pineapple and the rich creaminess of coconut, this cake is more than a dessert- it’s a mini vacation in every slice!
Why Make This Recipe
Looking for a dessert to wow your guests? Or perhaps you just want a sweet treat to enjoy on your own? Either way, this Pineapple Coconut Dream Cake is the ideal choice. Not only is it positively delicious, but it’s also easy to make, with just a handful of every-day ingredients.
How to Make Pineapple Coconut Dream Cake
Ingredients :
For the Cake:
– 2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup crushed pineapple, drained
– 1/2 cup coconut milk
– 1 cup sweetened shredded coconut
For the Frosting:
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tbsp coconut milk
– 1 tsp vanilla extract
– 1/4 cup crushed pineapple, drained
– Extra shredded coconut for garnish (optional)
Directions :
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl, cream together the sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
4. Gradually add the dry ingredient mix to the creamed mixture, alternating with the crushed pineapple and coconut milk. Mix until just combined, then fold in shredded coconut.
5. Divide the batter among the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before moving to wire racks to cool completely.
7. For the frosting, beat butter until creamy in a bowl. Gradually add powdered sugar, coconut milk, and vanilla, beating until smooth. Fold in crushed pineapple.
8. Place one cake layer on a serving plate. Spread a layer of frosting on top, then add the second cake layer. Frost the top and sides. Garnish with extra shredded coconut, if desired.
How to Serve Pineapple Coconut Dream Cake
This delicious cake can be served as a fabulous finish to a dinner party or a sweet treat at any time of the day. For the best experience, serve at room temperature.
How to Store Pineapple Coconut Dream Cake
To keep your cake fresh, store at room temperature and cover with cling film or store in an airtight container.
Tips to Make Pineapple Coconut Dream Cake
– For a lighter cake, try using cake flour instead of all-purpose flour
– Remember to drain your pineapple well to avoid a soggy cake
– For an extra tropical twist, use coconut cream instead of coconut milk in your frosting
Variation (if Any)
For an extra festive touch, you can add a splash of rum to your cake batter or frost with cream cheese frosting instead.
FAQs
Q: Can this cake be made ahead of time?
A: Yes, you can make the cake a day before and store it at room temperature.
Q: Can I use fresh pineapple instead of canned?
A: Yes, but adjust the sugar in the recipe as fresh pineapple can be much sweeter than its canned counterpart.
Q: What if I don’t have coconut milk?
A: You can replace the coconut milk with regular whole milk, but keep in mind that it will change the coconut flavor of the cake.