Ah, that sounds like a tropical, fluffy, and creamy cake—perfect for parties or a sweet treat! Here’s a recipe for a Pineapple Coconut Dream Cake:
Pineapple Coconut Dream Cake
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup canned crushed pineapple, drained
- 1 cup coconut milk
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup shredded sweetened coconut (plus extra for garnish)
Optional Filling:
- ½ cup crushed pineapple (drained)
- ¼ cup shredded coconut
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla.
- Combine pineapple and coconut milk: Stir in crushed pineapple and coconut milk.
- Mix dry and wet ingredients: Gradually fold in flour mixture until just combined.
- Bake: Divide batter evenly between pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually and beat until creamy. Stir in vanilla and shredded coconut.
- Assemble cake: If desired, spread pineapple and coconut mixture between layers. Frost the top and sides of the cake with cream cheese frosting.
- Garnish: Sprinkle extra shredded coconut on top. Chill for 30 minutes before serving for best results.
This cake is moist, tropical, and dreamy—perfect for anyone who loves pineapple and coconut.
If you want, I can also give a simpler 1-bowl version that’s quicker but just as delicious. Do you want me to do that?
