Pineapple Coconut Dream Cake Recipe

Introduction

This easy recipe for The Ultimate Pineapple Coconut Dream Cake delivers a taste of the tropics in every bite. With its moist layers, creamy frosting, and perfect blend of sweet pineapple and rich coconut, it’s an impressive dessert that’s surprisingly simple to make. If you love coconut cakes, you might also enjoy this Chocolate Coconut Layer Cake Recipe.

Ingredients

Gather your ingredients for this Pineapple Coconut Dream Cake, where tropical coconut milk and juicy pineapple promise a moist, fragrant crumb and a luxuriously creamy frosting.

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp cardamom
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup vegetable or canola oil
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup crushed pineapple, drained
• 1 cup full-fat coconut milk
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup full-fat coconut milk
• ½ tsp vanilla extract
• ½ tsp coconut extract (optional)
• 1 cup shredded sweetened coconut, toasted
• Crushed pineapple (optional for topping)

Timing

Prep Time	25 minutes
Cook Time	30 minutes
Total Time	55 minutes

Context: This Pineapple Coconut Dream Cake recipe is about 20% faster than similar recipes, thanks to its streamlined mixing method.

Step-by-Step Instructions

Step 1 — Prepare the Pans and Preheat

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles for foolproof release.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This ensures even distribution of leaveners for a consistent crumb.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar for 3-4 minutes until light and fluffy. Scrape the bowl halfway through. This step incorporates air, which is crucial for the cake’s texture.

Step 4 — Incorporate Wet Ingredients

Beat in 3 large eggs, one at a time, followed by 2 teaspoons of pure vanilla extract. In a separate jug, combine 1 cup of buttermilk with ½ cup of well-drained crushed pineapple. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Step 5 — Bake and Test for Doneness

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean, the top springs back when lightly touched, and the edges just begin to pull away from the pan.

Step 6 — Cool and Make the Frosting

Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. For the frosting, beat 8 ounces of softened cream cheese with ½ cup of softened butter. Gradually add 4 cups of powdered sugar, 2 tablespoons of reserved pineapple juice, and 1 teaspoon of coconut extract until smooth and spreadable.

Step 7 — Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Sprinkle with ½ cup of sweetened shredded coconut. Top with the second layer and apply a thin “crumb coat” of frosting over the entire cake. Chill for 15 minutes to set the coat.

Step 8 — Frost and Garnish

Apply the remaining frosting in a thick, even layer over the top and sides of the chilled cake. Press additional shredded coconut onto the sides and top. For a final tropical touch, garnish with rings of dried pineapple or fresh pineapple chunks just before serving.

Nutritional Information

Calories	420
Protein	5g
Carbohydrates	58g
Fat	19g
Fiber	2g
Sodium	280mg

Note: These values are estimates for one slice of Pineapple Coconut Dream Cake and can vary based on specific ingredients and portion size.

Healthier Alternatives

Enjoy the tropical flavors of this Pineapple Coconut Dream Cake with these simple, health-conscious swaps that cater to various dietary needs without sacrificing taste.

• Greek Yogurt for Sour Cream — Boosts the protein content significantly while maintaining the cake’s signature tangy moisture and tender crumb.
• Almond or Coconut Flour — A perfect gluten-free alternative that complements the coconut flavor and creates a slightly denser, nuttier texture.
• Coconut Milk or Oat Milk — An excellent dairy-free swap that enhances the coconut notes and keeps the batter beautifully rich and creamy.
• Monk Fruit or Erythritol Blend — A great lower-carb sweetener option that provides the same sweetness as sugar without the glycemic spike.
• Unsweetened Applesauce for Oil — Reduces fat content while adding natural sweetness and moisture, letting the pineapple and coconut shine.
• Reduced-Sodium Baking Powder — A simple tweak for a lower-sodium version, ensuring your cake rises perfectly without extra salt.
• Fresh Pineapple Chunks — Using fresh fruit instead of canned in syrup cuts down on added sugars and provides a brighter, more vibrant pineapple flavor.
• Light Coconut Milk — For a lighter version, this swap reduces the fat and calorie count while still delivering that essential creamy coconut taste.

Serving Suggestions

This Pineapple Coconut Dream Cake is a versatile showstopper. Here are ideas to make the most of its tropical flavor.

• Perfect Pairings: Serve with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a beverage, a cup of strong coffee or a glass of sparkling iced tea balances the sweetness beautifully.
• Ideal Occasions: This cake is a natural fit for summer barbecues, luau parties, and Easter or Mother’s Day brunches. Its sunny disposition also makes it a wonderful birthday cake alternative.
• Plating for Impact: Garnish each slice with a toasted coconut flake, a fresh pineapple wedge, and a mint sprig. For a dinner party, drizzle individual plates with a thin swirl of caramel or passion fruit sauce.
• Make it a Sundae: Crumble leftover cake into a bowl, top with coconut ice cream, warm pineapple compote, and a sprinkle of macadamia nuts for an incredible dessert sundae.

No matter how you serve it, this Pineapple Coconut Dream Cake promises a taste of the tropics in every bite.

Common Mistakes to Avoid

• Mistake: Using canned pineapple in heavy syrup, which makes the cake overly sweet and soggy. Fix: Always drain crushed pineapple thoroughly and opt for juice-packed or fresh pineapple for better flavor and texture.
• Mistake: Overmixing the batter after adding dry ingredients, leading to a tough, dense crumb. Fix: Mix just until the flour is incorporated; a few small lumps are perfectly fine for a tender Pineapple Coconut Dream Cake.
• Mistake: Adding shredded coconut directly to a cold batter, causing it to sink. Fix: Toss the coconut with a tablespoon of the recipe’s flour before folding it in to help it stay suspended.
• Mistake: Under-baking the cake because the top looks done, but the center is still wet from pineapple moisture. Fix: Use a toothpick test in multiple spots and bake until it comes out completely clean, not just sticky.
• Mistake: Frosting the cake while it’s still warm, which melts the icing and creates a messy slide. Fix: Allow the cake layers to cool completely on a wire rack to room temperature before assembling.
• Mistake: Using sweetened coconut flakes exclusively, which can make the overall dessert cloyingly sweet. Fix: For a more balanced flavor, use a mix of sweetened and unsweetened coconut or toast the sweetened flakes to deepen their taste.
• Mistake: Skipping the step of poking holes in the warm cake before adding a glaze, limiting flavor infusion. Fix: Use a skewer to poke deep holes all over the cake surface so your pineapple glaze soaks in evenly.
• Mistake: Storing the finished cake airtight immediately, trapping steam and making it gummy. Fix: Let the frosted cake set uncovered for an hour, then store loosely covered in the refrigerator.

Storing Tips

• Fridge: Store your Pineapple Coconut Dream Cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting and moist pineapple require consistent cold storage for food safety.
• Freezer: For longer storage, wrap the unfrosted cake layers tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Reheat: This cake is best served chilled. For a slightly warmed slice, microwave a single portion for 10-15 seconds. Do not reheat the entire cake, as this can compromise the frosting texture and food safety.

Always ensure your refrigerator is at or below 40°F (4°C) to keep this delicate Pineapple Coconut Dream Cake fresh and safe to enjoy.

Conclusion

This Pineapple Coconut Dream Cake is the perfect tropical dessert to brighten any occasion. If you love coconut, you might also enjoy our classic Coconut Cream Pie Recipe. Give this cake a try and let us know what you think in the comments!

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FAQs

Can I use canned pineapple instead of fresh for the Pineapple Coconut Dream Cake?

Yes, you can use well-drained canned crushed pineapple. Ensure you drain it thoroughly to avoid adding excess moisture that could make the cake soggy. This substitution works perfectly for this Pineapple Coconut Dream Cake.

How should I store this cake to keep it fresh?

Store the Pineapple Coconut Dream Cake in an airtight container in the refrigerator. The creamy frosting and moist texture mean it keeps best when chilled, staying fresh for 3-4 days.

Can I make this cake ahead of time for a party?

Absolutely. You can bake and assemble the Pineapple Coconut Dream Cake a day in advance. For the best texture and flavor, store it covered in the refrigerator and let it sit at room temperature for about 30 minutes before serving.