why make this recipe

Pineapple Coconut Dream Cake is a delightful dessert that brings a taste of the tropics to your table. Its soft, moist texture and sweet, fruity flavors make it perfect for any occasion, from birthday celebrations to casual family dinners. This cake is not only easy to make but also a crowd-pleaser, as the combination of pineapple and coconut creates a delicious harmony. Plus, it’s a great way to use fresh or canned pineapple!

how to make Pineapple Coconut Dream Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/4 cup milk

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, eggs, and vanilla extract, and mix until well combined.
4. Stir in the crushed pineapple, shredded coconut, and milk until evenly incorporated.
5. Pour the batter into the prepared cake pan.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Serve and enjoy!

how to serve Pineapple Coconut Dream Cake

This cake is best served at room temperature. You can slice it and enjoy it plain, or add a dollop of whipped cream or a scoop of vanilla ice cream on top for an extra treat. It’s also lovely when garnished with some toasted coconut flakes or fresh pineapple slices.

how to store Pineapple Coconut Dream Cake

To store the cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. If you have leftovers and want to save it for a longer time, consider freezing it. Wrap the cake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months.

tips to make Pineapple Coconut Dream Cake

• Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
• For added flavor, you can blend in some crushed walnuts or pecans.
• If you want a more intense coconut flavor, use coconut milk instead of regular milk.

variation (if any)

For a twist, you can turn this cake into Pineapple Coconut Cupcakes! Just pour the batter into cupcake liners and bake for 18-20 minutes. You can also experiment with different types of frostings, such as cream cheese or chocolate ganache.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to chop it finely and drain it well to remove excess juice.

2. I don’t have shredded coconut. Can I omit it?
You can omit the shredded coconut, but it adds a nice texture and flavor. If you want, you can replace it with nuts or chocolate chips.

3. How can I make this cake more festive?
You can decorate the cake with toasted coconut, fresh fruit, or colorful sprinkles. A simple glaze or frosting can also elevate the look!

Pineapple Coconut Dream Cake

A delightful dessert that combines sweet pineapple and coconut for a tropical flavor experience, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American, Tropical

Servings 8 servings

Calories 280 kcal

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Wet Ingredients

• 0.5 cups unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained Make sure to drain well
• 0.5 cups shredded coconut
• 0.25 cups milk Can substitute with coconut milk for more flavor

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
• Add the softened butter, eggs, and vanilla extract, and mix until well combined.
• Stir in the crushed pineapple, shredded coconut, and milk until evenly incorporated.
• Pour the batter into the prepared cake pan.

Baking

• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving

• Serve at room temperature. Optionally, add whipped cream or vanilla ice cream.
• Garnish with toasted coconut flakes or fresh pineapple slices.

Notes

Make sure to drain the crushed pineapple well to avoid excess moisture in the cake. For added flavor, you can blend in some crushed walnuts or pecans. If you want a more intense coconut flavor, use coconut milk instead of regular milk.

Keyword Coconut Cake, Easy Cake Recipe, Pineapple Cake, Pineapple Coconut Dream Cake, Tropical Dessert

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