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Pineapple Coconut Dream Cake

A tropical-inspired cake with layers of pineapple-infused sponge and creamy coconut frosting.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup coconut milk
  • 3 large eggs
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup shredded coconut
  • 2 cups whipped cream
  • 1/4 cup powdered sugar

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  3. In another bowl, whisk flour, baking powder, baking soda, and salt. Alternately add dry ingredients and coconut milk to the butter mixture, mixing until just combined.
  4. Fold in crushed pineapple and shredded coconut. Divide batter evenly between the prepared pans.
  5. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely on wire racks.
  6. For frosting, whip cream with powdered sugar until stiff peaks form. Spread between layers and over the top of the cooled cake. Garnish with extra shredded coconut if desired.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett