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Pineapple Coconut Dream Cake Recipe

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★★★★★

4.9 from 74 reviews

The Pineapple Coconut Dream Cake is a moist, tropical-inspired dessert that combines the sweet tanginess of crushed pineapple with the rich, nutty flavor of shredded coconut. This simple yet decadent cake is perfect for any occasion, providing a delightful balance of fruity and creamy textures and flavors.

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

Additional

  • 1/2 cup shredded coconut

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes. This step incorporates air for a tender cake texture.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor profile of the cake.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, gently folding in with a spatula or mixer on low speed to avoid overmixing, until just combined.
  6. Incorporate Pineapple and Coconut: Fold in the drained crushed pineapple and shredded coconut evenly throughout the batter to ensure every bite has tropical flavor and texture.
  7. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as is, or dust with powdered sugar or frost with your favorite icing.

Notes

  • Make sure to drain the crushed pineapple well to prevent the cake from being too soggy.
  • Shredded coconut can be toasted lightly for extra flavor before folding it into the batter.
  • If unavailable, you can substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.
  • This cake pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Keywords: Pineapple cake, coconut cake, tropical dessert, easy cake recipe, moist cake

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