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Pineapple Coconut Dream Cake

Pineapple Coconut Dream Cake
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Pineapple Coconut Dream Cake is a light, moist, and refreshing tropical dessert that combines juicy pineapple and creamy coconut flavors. Perfect for summer gatherings or any sweet craving, this cake features a tender crumb with a delightful balance of sweetness and subtle tanginess, topped with smooth cream cheese or whipped coconut frosting. Easy to make with simple pantry staples and fresh ingredients, it’s a crowd-pleaser that can be customized for dietary preferences including gluten-free and vegan options.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups fresh pineapple, finely chopped (or well-drained canned pineapple)
  • 1 cup shredded coconut (plus extra for toasting)
  • 2 cups all-purpose flour (or gluten-free baking blend)
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened (or coconut oil for vegan)
  • 3 large eggs (or flax eggs for vegan)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup coconut milk
  • 2 teaspoons vanilla extract

For Frosting

  • 1 cup powdered sugar
  • 4 oz cream cheese, softened (optional for frosting, replace with dairy-free alternative for vegan)
  • 1/4 cup whipped coconut cream (optional alternative or addition)
  • Toasted coconut flakes or pineapple slices for garnish (optional)

Instructions

  1. Prepare the Pineapple: Peel and finely chop fresh pineapple, or drain canned pineapple thoroughly. Set aside to ensure moisture is controlled so the batter isn’t soggy.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, shredded coconut, and salt to evenly distribute leavening agents and flavor.
  3. Cream Butter and Sugar: Using a hand or stand mixer, beat the softened butter and sugar until the mixture is light, fluffy, and pale in color, forming the base for a moist and tender cake.
  4. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract to bind the ingredients and enhance flavor.
  5. Alternate Adding Coconut Milk and Dry Ingredients: Gradually add the dry ingredients and coconut milk to the creamed mixture in alternating batches, mixing each addition just until combined to keep the batter delicate and maintain maximum coconut flavor.
  6. Fold in Pineapple: Gently fold the prepared pineapple pieces into the batter to distribute the juicy sweetness evenly without deflating the mixture.
  7. Bake the Cake: Pour the batter into greased or parchment-lined cake pans. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Fully Before Frosting: Remove the cake from the oven and let it cool completely on a wire rack to prevent the frosting from melting and to achieve the best texture when assembling.
  9. Prepare and Apply Frosting: Make a smooth cream cheese or whipped coconut frosting by beating powdered sugar with cream cheese or coconut cream. Spread evenly over the cooled cake layers and garnish with toasted coconut flakes or pineapple slices as desired.

Notes

  • Use fresh pineapple for best flavor and texture.
  • Do not overmix the batter to keep the cake light and airy.
  • Lightly toast shredded coconut before mixing for enhanced crunch and depth.
  • Properly grease and flour pans or use parchment paper for easy cake removal.
  • Use room temperature eggs and butter for improved mixing and rise.
  • Check cake doneness with a toothpick inserted in the center.
  • Chill frosting in the refrigerator if the weather is warm to prevent melting.

Nutrition

Keywords: pineapple cake, coconut cake, tropical dessert, gluten-free cake, summer cake, cream cheese frosting, vegan option, moist cake

Find it online: https://linacorner.com/pineapple-coconut-dream-cake/