Pineapple Coconut Dream Cake Recipe
Introduction
Pineapple Coconut Dream Cake is a tropical delight that brings a slice of paradise to your table. Moist and flavorful, this cake combines the sweetness of pineapple with the rich taste of coconut, making it perfect for any celebration or a special treat.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 tablespoons heavy cream
- ½ cup unsweetened shredded coconut, toasted (for garnish)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and shredded coconut. Mix well.
- Step 3: In another bowl, beat together the softened butter, buttermilk, eggs, vanilla extract, and coconut extract until smooth.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the crushed pineapple.
- Step 5: Divide the batter evenly between the prepared cake pans.
- Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Step 7: While the cakes cool, prepare the frosting by beating the softened butter in a bowl until creamy. Gradually add the powdered sugar, vanilla extract, coconut extract, and heavy cream, mixing until smooth and fluffy.
- Step 8: Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Step 9: Garnish the cake with toasted shredded coconut.
Tips & Variations
- For extra moisture, use fresh crushed pineapple and ensure it is well drained to avoid a soggy cake.
- Substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
- Try adding chopped macadamia nuts to the batter for a crunchy texture.
- Use cream cheese frosting instead of buttercream for a tangier flavor with the same tropical vibe.
Storage
Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 20 minutes to soften. The cake also freezes well; wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pineapple for this recipe?
Yes, canned crushed pineapple works perfectly as long as it is well drained to avoid excess moisture in the cake.
What if I don’t have coconut extract?
If you don’t have coconut extract, you can omit it or add a small amount of coconut milk to enhance the flavor, but the cake may have a milder coconut taste.
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Pineapple Coconut Dream Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Pineapple Coconut Dream Cake is a luscious tropical treat that combines moist layers of coconut-infused cake with sweet crushed pineapple, all enveloped in a creamy coconut buttercream frosting. Perfect for celebrating special occasions or simply indulging in a slice of paradise, this cake offers a delightful balance of fruity and coconut flavors with a moist, tender crumb.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 tablespoons heavy cream
- ½ cup unsweetened shredded coconut, toasted (for garnish)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and dust two 9-inch round cake pans with flour to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened shredded coconut. Stir thoroughly to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, beat together the softened unsalted butter, buttermilk, eggs, vanilla extract, and coconut extract until the mixture is smooth and well combined.
- Incorporate Wet into Dry: Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overmixing. Then gently fold in the drained crushed pineapple to maintain the batter’s airiness.
- Divide Batter and Bake: Evenly divide the prepared cake batter between the two greased pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This prevents them from becoming soggy and helps with easier frosting application.
- Prepare Frosting: While the cakes cool, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, followed by vanilla extract, coconut extract, and heavy cream, mixing continuously until the frosting is smooth, fluffy, and spreadable.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread an even layer of frosting over it. Top with the second cake layer and apply frosting evenly over the top and sides of the cake for a smooth finish.
- Garnish: Sprinkle the toasted shredded coconut evenly over the top of the cake as a fragrant and decorative garnish, adding texture and enhancing the coconut flavor.
Notes
- Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in the batter.
- To toast shredded coconut, place it in a dry skillet over medium heat, stirring frequently until golden brown and fragrant.
- For best results, use room temperature eggs and butter in your batter for better mixing and texture.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- You can substitute buttermilk with a mixture of milk and 1 tablespoon lemon juice or vinegar if needed.
- Allow the cake layers to cool completely before frosting to prevent melting and sliding of frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pineapple cake, Coconut cake, Tropical cake, Buttercream frosting, Pineapple coconut dessert, Moist cake recipe
