Description
Tropical paradise meets dessert bliss in this pineapple coconut dream cake, a sweet escape that whisks senses to island shores. Luscious layers of moist coconut cake and tangy pineapple create a delectable journey you’ll savor with each delightful bite.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup vegetable oil
Pineapple and Coconut Components:
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup coconut milk
Frosting and Topping:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup toasted coconut flakes
- 1/4 cup pineapple chunks for garnish
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×13-inch baking pan to ensure smooth cake release.
- Sift together flour, sugar, baking powder, and salt in a large mixing bowl, creating a uniform dry ingredient base.
- Whisk eggs and vegetable oil in a separate bowl until well combined and slightly frothy.
- Gently fold the wet ingredients into the dry mixture, stirring until just incorporated to maintain a light cake texture.
- Fold in the drained crushed pineapple and shredded coconut, distributing evenly throughout the batter.
- Gradually mix in coconut milk to enhance moisture and tropical flavor profile.
- Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan for about 1 hour at room temperature.
- Cream together softened cream cheese and butter until smooth and fluffy.
- Gradually incorporate powdered sugar and vanilla extract, beating until the frosting reaches a silky consistency.
- Once the cake is completely cooled, spread the cream cheese frosting evenly across the surface.
- Sprinkle toasted coconut flakes over the frosted cake for added texture and visual appeal.
- Garnish with fresh pineapple chunks around the edges for a vibrant finish.
- Refrigerate for at least 30 minutes before serving to allow frosting to set and flavors to meld.
Notes
- Swap out all-purpose flour with gluten-free flour blend for those with wheat sensitivities, ensuring everyone can enjoy this tropical treat.
- Use coconut sugar or monk fruit sweetener as a lower glycemic alternative to white sugar, making the cake more diabetes-friendly.
- Toast coconut flakes just before sprinkling to enhance their nutty flavor and create a delightful crunch that elevates the cake’s texture.
- Consider reducing cream cheese frosting sweetness by adding a hint of fresh lime zest, which brightens the tropical flavor profile and cuts through the richness.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg