Description
Delightful pineapple coconut dream cake brings tropical paradise to your dessert table, blending sweet island flavors with creamy texture. Rich layers of coconut and tangy pineapple create a refreshing escape you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 5 large eggs
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
Baking and Flavoring Ingredients:
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
Garnish and Decoration:
- 1/2 cup pineapple chunks
- 1/2 cup toasted coconut flakes
Cream Cheese Frosting Ingredients:
- 1 cup (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C). Thoroughly coat three 9-inch round cake pans with grease and flour, and line the bottoms with parchment paper to prevent sticking.
- Combine the dry ingredients in a medium bowl, whisking flour, baking powder, and salt until uniformly mixed. Sift to eliminate potential lumps and ensure a smooth cake texture.
- In a large mixing bowl, cream butter and sugar until the mixture becomes light and airy, working the ingredients for approximately 3-5 minutes to incorporate essential air.
- Introduce eggs individually, thoroughly beating after each addition to maintain a silky consistency. Incorporate vanilla extract, mixing until well integrated.
- Gradually introduce the flour mixture to the butter base, alternating with coconut milk. Use a gentle folding technique, beginning and concluding with flour, and mix until just combined to preserve the batter’s delicate structure.
- Carefully fold drained crushed pineapple and shredded coconut into the batter using a spatula, maintaining a light touch to prevent density.
- Distribute the batter evenly across the prepared cake pans. Transfer to the preheated oven and bake for 25-30 minutes, checking doneness with a toothpick that should emerge clean when inserted into the cake’s center.
- Allow cakes to rest in their pans for 10 minutes, then transfer to wire racks for complete cooling.
- Prepare the frosting by blending cream cheese and butter until smooth and creamy. Gradually incorporate powdered sugar, beating until fluffy. Add vanilla extract and adjust consistency with milk if needed.
- Construct the cake by placing the first layer on a serving plate, spreading a generous layer of frosting. Repeat with the second layer, then crown with the third layer.
- Frost the entire cake, covering top and sides with an even layer of cream cheese frosting.
- Complete the presentation by sprinkling toasted coconut flakes across the top and around the edges. Artfully arrange fresh pineapple chunks as a final decorative element.
Notes
- Drain pineapple thoroughly to prevent excess moisture from making the cake soggy, using a fine-mesh strainer or cheesecloth to remove all liquid.
- Toast coconut flakes in a dry skillet over medium heat until golden brown for enhanced nutty flavor and crunchy texture, stirring constantly to avoid burning.
- Ensure all ingredients are at room temperature before mixing to create a smoother, more evenly blended batter that rises more effectively.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend and add 1 teaspoon of xanthan gum to improve texture and binding.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 40 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg