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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
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup shredded coconut (for frosting and garnish)
  • 8 oz cream cheese, softened
  • 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 stir in vanilla.
  3. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Alternately add dry ingredients and coconut milk to the butter mixture, mixing until just combined. Fold in crushed pineapple.
  4. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
  5. For frosting: Beat cream cheese and powdered sugar until smooth. Stir in 1/2 cup shredded coconut.
  6. Assemble cake by spreading frosting between layers and on top. Garnish with remaining shredded coconut.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett