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Pineapple Coconut Dream Cake

A moist, multi-layered cake featuring crushed pineapple and coconut milk in the batter, infused with cardamom spice, and topped with a light cream cheese frosting and toasted coconut.

  • Total Time: 50 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven and prepare two 9-inch cake pans by greasing and flouring.
  2. In a bowl, sift together flour, baking powder, baking soda, cardamom, and salt.
  3. In a separate large bowl, cream together softened butter, oil, and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla and coconut extracts.
  6. Gradually add dry ingredients alternately with coconut milk, mixing gently after each addition.
  7. Fold in the drained crushed pineapple gently.
  8. Divide batter evenly between prepared pans.
  9. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  11. For the frosting, beat cream cheese and softened butter until smooth.
  12. Gradually add powdered sugar alternately with coconut milk, beating until smooth and fluffy.
  13. Mix in vanilla and optional coconut extract.
  14. Frost cooled cake layers and sprinkle toasted shredded coconut on top.
  15. Optional: Add extra crushed pineapple on top if desired.

Notes

Cardamom adds a unique warm spice pairing beautifully with coconut and pineapple. Use full-fat coconut milk for richer flavor and moisture. Toasted coconut on top gives a delightful texture contrast.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg