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Pineapple Coconut Dream Cake

Featured in Irresistible Desserts.

Tropical cake combining pineapple and coconut flavors, finished with coconut buttercream frosting. A perfect balance of sweet and tropical tastes.

Casey
Updated on Mon, 20 Jan 2025 20:09:04 GMT
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A slice of coconut pineapple cake topped with toasted coconut is served on a decorative plate, with a pineapple in the background. Pin it
A slice of coconut pineapple cake topped with toasted coconut is served on a decorative plate, with a pineapple in the background. | cookingwithcasey.com

This Pineapple Coconut Dream Cake brings sunshine to any table. The combination of sweet pineapple and rich coconut creates a tropical escape in every bite. It's become my favorite way to add a touch of paradise to special occasions.

What Makes This Special

Every slice delivers perfect moisture and tropical flavor. It's fancy enough for celebrations but simple enough to make any day feel special. The light texture and irresistible taste always bring smiles.

Let's Gather Our Ingredients

  • Flour: Two cups sifted for tenderness.
  • Sugar: Perfect sweetness level.
  • Coconut: Unsweetened adds great texture.
  • Leaveners: For the perfect rise.
  • Butter: Soft for best mixing.
  • Eggs: Room temp works best.
  • Pineapple: Well drained is key.
  • Coconut Milk: Adds rich flavor.
  • Vanilla: Makes everything better.

Let's Start Baking

Get ready:
Warm that oven prep your pan.
Mix dry stuff:
Combine flour sugar and friends.
Start the base:
Cream butter and sugar until fluffy.
Bring it together:
Alternate wet and dry ingredients.
Into the oven:
Bake until perfect.
Make it pretty:
Top with coconut frosting and garnish.

My Best Tips

Toast your coconut for extra flavor. Make sure that pineapple is really well drained. Let the cake cool completely before frosting it's worth the wait.

Keep It Fresh

This cake stays beautiful at room temp for several days. Pop it in the fridge to keep even longer. Each slice brings just the right amount of tropical indulgence.

Make It Your Own

Try adding lime zest for extra zing or turn them into cupcakes. The frosting loves crushed pineapple mixed in. If using sweetened coconut just dial back the sugar a bit.

A slice of layered cake topped with whipped cream, pineapple chunks, and toasted coconut on a glass plate. Pin it
A slice of layered cake topped with whipped cream, pineapple chunks, and toasted coconut on a glass plate. | cookingwithcasey.com

Frequently Asked Questions

→ How do I toast coconut for garnish?

Spread coconut on baking sheet, toast at 350°F for 5-7 minutes until golden. Watch carefully and stir occasionally to prevent burning.

→ Why drain the pineapple?

Excess pineapple juice can make the cake too wet and dense. Drain well but save juice for moistening cake layers if needed.

→ Can I make this ahead?

Bake cake layers up to 2 days ahead, wrap well and store at room temperature. Frost day of serving for best results.

→ How do I store leftovers?

Store covered at room temperature up to 3 days. Refrigerate if your kitchen is warm, but serve at room temperature.

→ Can I use fresh pineapple?

Canned crushed pineapple works best as it's consistent in moisture. If using fresh, drain very well and crush finely.

Conclusion

A delightful tropical dessert featuring layers of pineapple-infused cake with creamy coconut frosting, perfect for showcasing island-inspired flavors.

Pineapple Coconut Dream Cake

Light and fluffy cake with crushed pineapple and coconut, topped with rich coconut frosting and toasted coconut flakes.

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (1 9-inch cake)

Dietary: Vegetarian

Ingredients

01 1 1/2 cups all-purpose flour.
02 1 cup granulated sugar.
03 1/2 cup unsweetened shredded coconut.
04 1 teaspoon baking powder.
05 1/2 teaspoon baking soda.
06 1/4 teaspoon salt.
07 1/2 cup unsalted butter, softened.
08 2 large eggs.
09 1 cup crushed pineapple, drained.
10 1/2 cup coconut milk.
11 1 teaspoon vanilla extract.
12 1 cup butter for frosting.
13 4 cups powdered sugar.
14 1/4 cup coconut milk for frosting.
15 1 teaspoon vanilla for frosting.
16 1/2 cup toasted coconut for garnish.

Instructions

Step 01

Heat oven to 350°F. Grease 9-inch cake pan.

Step 02

Whisk flour, sugar, coconut, baking powder, soda, salt.

Step 03

Cream butter and sugar. Add eggs. Mix pineapple, coconut milk, vanilla separately.

Step 04

Add dry and wet mixtures alternately to butter mixture.

Step 05

Pour in pan, bake 25-30 minutes until done.

Step 06

Beat butter, add sugar, coconut milk, vanilla until fluffy.

Step 07

Cool cake, frost, top with toasted coconut.

Notes

  1. Drain pineapple well before using.
  2. Toast coconut until golden for garnish.
  3. Serve at room temperature.

Tools You'll Need

  • 9-inch cake pan.
  • Mixer.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 16 g
  • Total Carbohydrate: 45 g
  • Protein: 3 g