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Pineapple Coconut Dream Cake Recipe

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4.7 from 74 reviews

The Pineapple Coconut Dream Cake is a moist and flavorful dessert combining tropical pineapple with shredded coconut for a delightful sweet treat. This easy-to-make cake features a soft crumb enriched with butter and eggs, perfectly balanced by the fruity tang of crushed pineapple and the subtle nuttiness of coconut. Its light vanilla aroma and tender texture make it an irresistible dessert for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained

Add-ins

  • 1/2 cup shredded coconut

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until evenly combined.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well incorporated.
  5. Incorporate Pineapple: Gently fold in the drained crushed pineapple, distributing it evenly throughout the mixture.
  6. Combine Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overmixing the batter.
  7. Fold in Coconut: Carefully fold in the shredded coconut, ensuring it is evenly dispersed throughout the batter.
  8. Pour and Bake: Pour the batter into the prepared cake pan and spread it evenly with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Be sure to drain the crushed pineapple well to avoid excess moisture in the cake.
  • If you prefer a more pronounced coconut flavor, lightly toast the shredded coconut before adding it to the batter.
  • This cake pairs wonderfully with a simple dusting of powdered sugar or a dollop of whipped cream.
  • Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

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