Here’s a Pineapple Coconut Dream Cake recipe 🍍🥥
Moist, tropical, and perfect for a special treat.
Pineapple Coconut Dream Cake
Ingredients
Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- ¾ cup coconut milk or regular milk
- 1 cup shredded sweetened coconut
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (if needed for consistency)
Optional garnish
- Toasted coconut
- Pineapple slices or chunks
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Make the cake
- In a bowl, whisk flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Mix in crushed pineapple.
- Gradually add dry ingredients, alternating with coconut milk.
- Fold in shredded coconut.
- Bake
- Divide batter between prepared pans.
- Bake 25–30 minutes, until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Make frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla.
- Add milk if needed for spreading consistency.
- Assemble
- Place one cake layer on a plate. Spread frosting evenly.
- Top with second cake layer and frost the top and sides.
- Garnish with toasted coconut and pineapple slices if desired.
Tips
- Drain pineapple well to avoid a soggy cake.
- Toast the coconut for extra flavor and crunch.
- Cake keeps well in the fridge for 3–4 days.
If you want a sheet cake version, mini cupcakes, or extra tropical with macadamia nuts, I can give that variation too.
