Description
This Pineapple and Coconut Dream Cake is a tropical delight featuring moist layers infused with coconut milk and crushed pineapple. Topped with a rich cream cheese frosting sweetened with condensed milk and garnished with pineapple chunks and toasted coconut flakes, it’s perfect for celebrations or any occasion that calls for a luscious, fruity dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
Frosting & Garnishes
- 3 cups cream cheese frosting
- 1 can sweetened condensed milk
- 1/2 cup pineapple chunks (for garnish)
- 1/2 cup toasted coconut flakes (for garnish)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, use a mixer to cream the unsalted butter and granulated sugar until the mixture is light and fluffy, which creates a tender texture in the cake.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine wet and dry mixtures: Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture, mixing until just combined to avoid overworking the batter.
- Fold in pineapple and coconut: Gently fold in the drained crushed pineapple and shredded coconut until evenly distributed throughout the batter.
- Fill pans and bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes before carefully transferring them to a wire rack to cool completely to room temperature.
- Assemble and frost: Mix the cream cheese frosting with the sweetened condensed milk until smooth. Spread a layer of this frosting over the first cake layer, place the second layer on top and repeat. Then, frost the top and sides of the assembled cake evenly.
- Garnish and serve: Decorate the finished cake with pineapple chunks and toasted coconut flakes. Serve and enjoy this tropical-inspired dessert.
Notes
- Ensure pineapple is well-drained to prevent excess moisture in the cake batter.
- For best texture, do not overmix the batter once the flour has been added.
- Toast the coconut flakes lightly to enhance their flavor for garnish.
- Store leftovers covered in the refrigerator for up to 3 days.
- This cake can be prepared a day ahead and assembled just before serving for convenience.
