Dreaming of a tropical getaway? The Pineapple and Coconut Dream Cake may be the next best thing! This show-stopping dessert pairs juicy pineapple with luscious cream cheese frosting and a generous dusting of sweet coconut. Every bite is like sunshine on a plate, delivering tropical flavors and an irresistible soft crumb. Whether you’re baking for a special occasion or simply bringing a splash of summer to your table all year round, you’ll love how easy, pretty, and crowd-pleasing this cake can be.
Ingredients You’ll Need
Every great cake starts with simple ingredients, and the Pineapple and Coconut Dream Cake is no exception. Each element in this recipe plays a crucial role in building layers of flavor, moisture, and that unmistakable golden hue. Here’s what you need and why you’ll love working with these pantry staples:
- All-purpose flour: Provides the structure for a tender, fluffy crumb that soaks up all those tropical flavors.
- Baking powder: Gives the cake its beautiful rise and light texture.
- Baking soda: Works with the buttermilk and pineapple juice for extra lift and tenderness.
- Salt: Balances and brightens the sweetness.
- Granulated sugar: Sweetens the cake just right and helps with the golden crust.
- Unsalted butter, softened: Adds richness and creaminess both to the cake and the frosting.
- Large eggs: Bind the ingredients together and add gorgeous richness.
- Pure vanilla extract: Deepens the flavor and enhances tropical notes.
- Crushed pineapple with juice: Infuses every bite with juicy, tangy sweetness and keeps things wonderfully moist.
- Buttermilk: Makes the crumb exceptionally tender and gives a gentle tang.
- Sweetened shredded coconut: Delivers coconut flavor and a lovely chewy texture both inside and out.
- Cream cheese, softened: The base of our lush, tangy frosting.
- Powdered sugar: Sweetens and thickens the frosting to fluffy perfection.
- Crushed pineapple, well-drained (for frosting): Adds a pop of flavor and moisture to the frosting.
- Sweetened shredded coconut, for topping: Creates the signature tropical look and flavor on top.
How to Make Pineapple and Coconut Dream Cake
Step 1: Prep Your Bakeware
Start by preheating your oven to 350°F (175°C). Then, grease and flour two 8-inch round cake pans. This is essential for getting the cakes to release easily and for an even golden crust. Taking that extra minute now means beautifully perfect layers later!
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step distributes the leavening agents evenly and helps avoid any lumps, ensuring the cake bakes up light and consistent.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until the mixture is airy and pale. This incorporates air into the batter, guaranteeing that signature fluffy texture in your Pineapple and Coconut Dream Cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, blending well after each addition. Stir in the vanilla extract for that swoon-worthy aroma and flavor. The batter should look creamy and smooth at this point!
Step 5: Incorporate Pineapple
Stir in the crushed pineapple along with all its sweet juice straight into the wet mixture. This is where the tropical magic starts to happen—don’t skip the juice, as it’s key to the cake’s tender, moist crumb.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in three additions, alternating each time with buttermilk. Begin and end with the flour mixture, mixing gently to avoid overworking the batter. This keeps the crumb deliciously tender.
Step 7: Fold in Coconut
Fold the shredded coconut into the batter, reserving that chewy, sweet texture for every bite. Make sure it’s evenly distributed; this is what sets your Pineapple and Coconut Dream Cake apart!
Step 8: Bake the Cakes
Divide the batter between the prepared cake pans and gently smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them onto wire racks to cool completely. The scents wafting through your kitchen will be pure paradise!
Step 9: Prepare the Frosting
In a medium bowl, beat the softened cream cheese and butter together until the mixture is silky and lump-free. Gradually add powdered sugar, then mix in the vanilla and well-drained pineapple. The result is a creamy, tangy, pineapple-infused frosting you’ll want to eat by the spoonful.
Step 10: Frost and Decorate
Once your cakes are completely cool, stack and frost them generously. Finish by sprinkling more sweetened shredded coconut over the top and sides. Your Pineapple and Coconut Dream Cake is now ready for its grand debut!
How to Serve Pineapple and Coconut Dream Cake
Garnishes
For a party-ready finish, scatter extra shredded coconut across the top and press it lightly onto the sides of the cake. Try a few pineapple rings, maraschino cherries, or edible flowers as whimsical accents—everyone will be drawn in by the tropical vibes!
Side Dishes
The Pineapple and Coconut Dream Cake pairs delightfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more festive twist, serve alongside a refreshing fruit salad featuring mango, kiwi, or more pineapple.
Creative Ways to Present
If you’re looking for a modern spin, try assembling the cake as cupcakes or in a trifle dish for individual portions. Mini layer cakes or mason jar desserts also bring big smiles and a playful presentation. However you serve it, everyone will swoon over the tropical flavors.
Make Ahead and Storage
Storing Leftovers
Store any extra Pineapple and Coconut Dream Cake in an airtight container in the refrigerator for up to four days. The flavors continue to mingle and intensify, making each slice just as tempting on day two (or three!).
Freezing
For longer storage, you can freeze the unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to two months. Thaw overnight in the refrigerator, frost, and enjoy! While cream cheese frosting can be frozen, it’s best applied fresh for the fluffiest finish.
Reheating
Enjoy this cake chilled from the fridge, or let slices come to room temperature for 15 to 20 minutes to bring out the full depth of pineapple and coconut flavor. Warming isn’t recommended, as the frosting might melt; this cake truly shines served cool.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely, just be sure to finely chop or crush the pineapple and keep any juices to maintain moisture in your Pineapple and Coconut Dream Cake. Fresh pineapple can add even brighter, tangier flavor!
Is it possible to make this cake gluten free?
Yes, just swap in your favorite gluten-free all-purpose flour blend. Double-check that your baking powder and other ingredients are gluten free as well, and proceed as usual—your cake should turn out beautifully.
How do I toast the coconut for the topping?
Spread the shredded coconut in a thin layer on a baking sheet and toast in a 325°F oven, stirring every few minutes, until golden brown. Let it cool before sprinkling, for a nutty flavor and a little crunch.
Can I make this cake a day ahead?
Definitely! Bake, cool, and frost the Pineapple and Coconut Dream Cake the night before your event. Refrigerate overnight—it’s actually even more delicious once the flavors meld together.
What’s the best way to get clean, pretty slices?
Use a long, sharp knife cleaned between cuts for picture-perfect slices. Chilling the cake for 30 minutes before slicing also helps set the frosting, making serving a breeze.
Final Thoughts
If you crave sunshine on your dessert plate, give the Pineapple and Coconut Dream Cake a try. With its luscious layers, bursts of pineapple, and snowy coconut finish, this cake is sure to become a beloved tradition in your kitchen. It’s joyfully simple to bake and impossible not to love—happy baking!
Print
Pineapple and Coconut Dream Cake Recipe
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in a tropical paradise with this Pineapple and Coconut Dream Cake. Moist pineapple-infused cake layers paired with creamy coconut frosting create a dessert that’s bursting with flavor. Perfect for any occasion, this cake is sure to transport your taste buds to a sunny beach getaway.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup crushed pineapple with juice
- 1/2 cup buttermilk
- 1 cup sweetened shredded coconut
Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup crushed pineapple, well-drained
- 1/2 cup sweetened shredded coconut for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Prepare the Cake Batter: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, cream butter and sugar. Add eggs one at a time, then vanilla. Mix in pineapple and buttermilk. Fold in dry ingredients and coconut.
- Bake the Cakes: Divide batter between pans and bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla. Mix in drained pineapple. Frost the cakes and top with coconut.
Notes
- Enhance the tropical flavor by adding coconut extract to the frosting or toasted coconut flakes on top.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
