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
Scale
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
