Pineapple Coconut Dream Cake
Experience the ultimate tropical escape with this moist pineapple coconut dream cake, featuring a nutty toasted-butter crumb and a bright cream cheese frosting with a hint of lime.
Equipment
- 9-inch round cake pans (2)
- Mixing Bowls
- Electric hand mixer or stand mixer
- Whisk
- Spatula
- Wire cooling rack
- Fine-Mesh Sieve
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cardamom
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup canola or vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup crushed pineapple drained
- 1 cup full fat coconut milk
Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup full fat coconut milk
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
Toppings
- 1 cup shredded sweetened coconut toasted
- Crushed pineapple well drained
Instructions
Prep the pans and dry mix
- Heat the oven to 350°F, then grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cardamom, and salt until the mixture is airy and evenly blended.
Cream the base, then build the batter
- In a large bowl, beat the softened butter with the oil and granulated sugar until the mixture appears pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
- Gradually add the dry flour mixture and the cup of coconut milk, alternating between the two. Mix only until no flour streaks remain to avoid overmixing.
- Gently fold in the drained crushed pineapple with a spatula until evenly distributed throughout the thick batter.
Bake and cool the layers
- Divide the batter evenly between the prepared pans. Tap the pans on the counter to release air bubbles and smooth the tops.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
- Let the cakes rest in their pans for 10 minutes before turning them onto a wire rack to cool completely before frosting.
Frost, assemble, and finish
- To make the frosting, beat the cream cheese and softened butter until completely smooth and free of lumps.
- Slowly mix in the powdered sugar on low speed until fully incorporated and thick, scraping the sides of the bowl as needed.
- Add the 1/4 cup of coconut milk, vanilla extract, and coconut extract. Beat until the frosting is light, fluffy, and holds soft peaks.
- Place one cake layer on a plate and spread a generous amount of frosting on top. Place the second layer on top and frost the entire cake.
- Press toasted coconut into the sides and garnish with additional well-drained pineapple. Chill for at_least 30 minutes before serving.
Notes
Moisture Secret: To prevent a soggy crumb, press the crushed pineapple in a fine-mesh sieve until almost no liquid remains. This ensures the cake stays plush and slices cleanly.
Toasting Tip: Toast your shredded coconut in a dry pan over medium-low heat. Keep it moving constantly, as it can turn from golden to burnt in just a few seconds.
Frosting Success: Always use block-style cream cheese rather than the tub variety. Tub cream cheese contains more moisture, which can lead to a runny frosting that won't hold its shape.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 585kcalCarbohydrates: 78gProtein: 6gFat: 29gSaturated Fat: 15gCholesterol: 92mgSodium: 325mgPotassium: 145mgFiber: 2gSugar: 58gVitamin A: 10IUVitamin C: 5mgCalcium: 8mgIron: 10mg
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