Ohhh yes 😍🍍🥥—this one’s tropical heaven on a plate! Here’s a Pineapple Coconut Dream Cake: moist, fluffy, and creamy with a dreamy tropical vibe.
Pineapple Coconut Dream Cake
Ingredients (8–9 inch cake)
Cake
- 2½ cups (315 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1¾ cups (350 g) sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) coconut milk
- ½ cup (120 ml) crushed pineapple, drained
Frosting
- 1 cup (240 ml) heavy cream
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- ½ cup cream cheese, softened
Topping
- 1 cup sweetened shredded coconut (toasted or plain)
- ½ cup crushed pineapple (optional for garnish)
Instructions
1️⃣ Make the cake
- Preheat oven to 175°C (350°F). Grease and line 2 8-inch cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then vanilla.
- Alternate adding flour mixture and coconut milk, starting and ending with flour.
- Fold in drained pineapple gently.
- Divide batter into pans, smooth tops, and bake 25–30 minutes (toothpick comes out clean).
- Cool completely.
2️⃣ Make frosting
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla.
- Fold in whipped cream (beat separately until stiff peaks form) until light and fluffy.
3️⃣ Assemble
- Place first cake layer on serving plate.
- Spread frosting evenly.
- Add second layer. Frost the top and sides.
- Press shredded coconut onto sides and top.
- Garnish with pineapple chunks if desired.
Pro Tips ✨
- Toast coconut lightly for extra flavor.
- Let the cake chill 1–2 hours before serving—it makes cutting cleaner.
- Can also be made as a sheet cake for parties.
If you want, I can also give a no-bake “dream” version that’s extra creamy and pineapple-heavy—it’s basically a tropical cloud 😏.
Do you want me to share that version too?
