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

Scale

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