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Pineapple and Coconut Dream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 35 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A tropical delight, Pineapple and Coconut Dream Cake combines moist layers infused with coconut milk, crushed pineapple, and shredded coconut, all enveloped in rich cream cheese frosting sweetened with condensed milk. This luscious, fruity cake is perfect for celebrations or a sweet escape to island flavors.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup coconut milk

Mix-ins and Garnish

  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 1/2 cup pineapple chunks (for garnish)
  • 1/2 cup toasted coconut flakes (for garnish)

Frosting

  • 3 cups cream cheese frosting
  • 1 can sweetened condensed milk

Instructions

  1. Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy cake release.
  2. Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract for enhanced flavor.
  5. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter.
  6. Add Pineapple and Coconut: Gently fold in the drained crushed pineapple and shredded coconut until evenly incorporated into the batter.
  7. Bake the Cake Layers: Evenly divide the batter among the three prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely, ensuring proper set before frosting.
  9. Frost and Assemble: Mix the cream cheese frosting with the sweetened condensed milk until smooth. Spread a layer of this frosting over one cake layer, repeat with the second layer, then cover the top and sides of the cake with the remaining frosting.
  10. Garnish and Serve: Decorate the frosted cake with pineapple chunks and toasted coconut flakes for a beautiful, tropical finish. Serve and enjoy!

Notes

  • Be sure to drain the crushed pineapple well to prevent the batter from becoming too wet.
  • Room temperature butter and eggs will help achieve a smoother batter and better rise.
  • To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
  • This cake tastes even better after chilling for a few hours to allow flavors to meld.
  • Store the cake in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best texture.

Find it online: https://slsrecipes.com/pineapple-and-coconut-dream-cake-recipe-2/