Indulge in a slice of paradise with our Pineapple and Coconut Dream Cake! This tropical cake brings together the sweet and tangy essence of pineapple and the rich, creamy texture of coconut. Perfectly layered and frosted with a luscious cream cheese blend, it’s a delightful treat for any celebration or casual get-together.
Ingredients:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
1 cup coconut milk
1 cup crushed pineapple, drained
1/2 cup pineapple chunks (for garnish)
1 cup shredded coconut
1/2 cup toasted coconut flakes (for garnish)
3 cups cream cheese frosting
1 can sweetened condensed milk
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Start and end with the flour mixture, mixing just until combined.
Add Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut until evenly distributed throughout the batter.
Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool and Frost: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, spread a layer of cream cheese frosting mixed with sweetened condensed milk over one cake layer. Add the second cake layer and repeat. Frost the top and sides of the cake with the remaining cream cheese frosting.
Garnish: Decorate the cake with pineapple chunks and toasted coconut flakes for a beautiful finish.
Serving Tips:
Serving Temperature: For the best flavor and texture, serve the cake at room temperature. If it has been refrigerated, let it sit out for about 30 minutes before serving.
Cutting the Cake: Use a serrated knife to cut through the layers smoothly. Clean the knife between cuts to ensure clean slices and avoid dragging frosting.
Garnishing: Garnish the cake with pineapple chunks and toasted coconut flakes just before serving to keep them fresh and visually appealing.
Accompaniments: Pair with a tropical beverage like coconut water or pineapple juice for an enhanced flavor experience. A dollop of whipped cream or a scoop of vanilla ice cream also makes a delicious addition.
Storage Tips:
Refrigeration: Store the cake in an airtight container in the refrigerator. Cream cheese frosting can be sensitive to warm temperatures, so refrigeration helps maintain its texture and flavor. The cake will keep well for up to 5 days.
Freezing: If you need to store the cake for a longer period, you can freeze it. Wrap each layer of the cake tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe container. The cake can be frozen for up to 3 months. To thaw, transfer it to the refrigerator for several hours or overnight before bringing it to room temperature.
Frosting and Decorations: If freezing, it’s best to freeze the cake layers without frosting or garnishes. Frost the cake after thawing to ensure the frosting and decorations remain fresh and appealing.
Cake Slices: For individual slices, wrap each slice in plastic wrap or place in an airtight container before refrigerating or freezing. This helps maintain freshness and makes it easy to grab a slice whenever you want.
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FAQs:
Can I use fresh pineapple instead of canned pineapple?
Yes, you can use fresh pineapple, but you’ll need to finely chop and drain it thoroughly to remove excess moisture. Canned pineapple is often preferred because it’s pre-cut and pre-drained, which simplifies the process and ensures the right consistency in the cake batter.
Can I make this cake ahead of time?
Absolutely! You can bake and frost the cake up to 2 days in advance. Store it in the refrigerator in an airtight container to keep it fresh. If you plan to freeze it, do so without frosting and add the frosting and decorations after thawing.
Can I substitute coconut milk with another type of milk?
While coconut milk provides a rich, tropical flavor, you can substitute it with whole milk or a dairy-free alternative if needed. Keep in mind that using a different type of milk may alter the flavor and texture slightly, but the cake will still be delicious.
How can I make this cake dairy-free?
To make the Pineapple and Coconut Dream Cake dairy-free, use dairy-free alternatives such as coconut oil or vegan butter in place of unsalted butter. Substitute the cream cheese frosting with a dairy-free cream cheese or a vegan frosting recipe. Ensure that all other ingredients, including coconut milk and shredded coconut, are dairy-free.
Conclusion:
Pineapple and Coconut Dream Cake is a tropical escape in every bite. The combination of pineapple and coconut offers a unique, refreshing flavor that’s perfectly balanced by the creamy frosting. Ideal for birthdays, holidays, or just a special treat, this cake is sure to impress your family and friends. Enjoy a slice of this dreamy dessert and let the flavors transport you to a sunny paradise!
📖 Recipe:
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Pineapple and Coconut Dream Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in a slice of tropical bliss with Pineapple and Coconut Dream Cake. This delightful dessert features a moist and fluffy cake infused with sweet pineapple and rich coconut flavors, layered with a creamy cream cheese frosting. Perfect for any occasion, this cake is a crowd-pleaser with its beautiful presentation and irresistible taste.
Ingredients
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
1 cup coconut milk
1 cup crushed pineapple, drained
1 cup shredded coconut
1/2 cup pineapple chunks (for garnish)
1/2 cup toasted coconut flakes (for garnish)
3 cups cream cheese frosting
1 can sweetened condensed milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the crushed pineapple and shredded coconut until evenly distributed.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread a layer of cream cheese frosting mixed with sweetened condensed milk over one cake layer. Repeat with the second layer, then frost the top and sides of the cake.
- Garnish with pineapple chunks and toasted coconut flakes before serving.
Notes
For best results, ensure the pineapple is well-drained to prevent excess moisture in the batter.
Allow the cake to cool completely before frosting to avoid melting the cream cheese frosting.
If you need to make the cake ahead of time, store it in an airtight container in the refrigerator for up to 5 days, or freeze the layers without frosting for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 12 servings
- Calories: 550 kcal
