Pineapple Coconut Dream Cake

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Pineapple Coconut Dream Cake: A Tropical Slice of Heaven!

Get ready to escape to a sun-drenched island with every bite of this Pineapple Coconut Dream Cake! This utterly delicious dessert is a celebration of tropical flavors, featuring a wonderfully moist cake infused with juicy pineapple, topped with a rich, creamy frosting, and generously adorned with toasted coconut. It’s a sweet, tender, and incredibly aromatic cake that’s perfect for any occasion, bringing a taste of paradise to your table!

This cake is truly a dream, with its tender crumb, the bright tang of pineapple, and the irresistible warmth of coconut. It’s a comforting yet exotic treat that will transport your taste buds straight to the tropics!

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 can (20 oz) crushed pineapple, undrained
  • ½ cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract

For the Coconut Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tbsp coconut milk (or milk/cream)
  • 1 tsp coconut extract (optional, but enhances flavor)
  • 1 cup shredded coconut, toasted (for topping and decoration)

Equipment:

  • 9×13 inch baking pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (handheld or stand mixer)
  • Spatula
  • Whisk
  • Measuring cups and spoons
  • Small skillet (for toasting coconut)

Instructions:

  1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper.

  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.

  3. Combine Wet Ingredients: In a separate medium bowl, combine the undrained crushed pineapple, melted butter, lightly beaten eggs, and vanilla extract.

  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

  5. Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely in the pan on a wire rack before frosting.

  6. Toast Coconut (Optional but Recommended): While the cake cools, if using raw shredded coconut, heat a dry small skillet over medium-low heat. Add the shredded coconut and toast, stirring frequently, for 3-5 minutes, until golden brown and fragrant. Watch carefully as it can burn quickly. Remove from heat and let cool.

  7. Make the Frosting: In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Beat in the coconut milk and coconut extract (if using) until the frosting is light and fluffy.

  8. Frost & Garnish: Once the cake is completely cool, spread the coconut cream cheese frosting evenly over the top. Generously sprinkle the toasted shredded coconut over the frosted cake.

  9. Serve: Slice and serve your Pineapple Coconut Dream Cake! It’s delicious at room temperature, but also refreshing slightly chilled.

Tips & Variations:

  • Fresh Pineapple: While crushed canned pineapple is convenient, you can use fresh crushed pineapple for an even brighter flavor. If using fresh, make sure it’s very finely chopped and you include its natural juices.
  • Sweetness Control: Adjust the amount of sugar in the frosting to your preference. Sifting the powdered sugar is key for a smooth frosting.
  • Extra Pineapple Flavor: For an even more intense pineapple flavor, you can brush the cooled cake with a little extra pineapple juice before frosting.
  • Add Nuts: Toasted pecans or walnuts would be a delicious addition to the cake batter or sprinkled on top with the coconut.
  • Cream Cheese Temperature: Ensure your cream cheese and butter are truly softened for a lump-free, smooth frosting.
  • Storage: Store the cake covered in the refrigerator due to the cream cheese frosting. It will stay fresh for up to 3-4 days. Bring to room temperature before serving for the best flavor and texture.

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