This Pineapple & Coconut Dream Cake is a tropical delight that combines tender coconut cake layers with a creamy coconut frosting and juicy pineapple garnish. Each bite transports you to a sunny island with the light flavors of coconut and the fresh, fruity sweetness of pineapple. It’s a perfect dessert for special occasions or when you’re craving a little taste of the tropics.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup coconut oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Frosting:
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons coconut extract
For the Garnish:
- 1 cup pineapple chunks (fresh or canned, well-drained)
- Additional shredded coconut (optional)
Directions
Step 1: Preheat & Prepare Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
Step 3: Cream Butter Mixture
- In a large mixing bowl, cream together the softened butter, coconut oil, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
Step 4: Add Eggs & Vanilla
- Add the eggs to the butter mixture one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in the vanilla extract.
Step 5: Combine Batter
- Alternately add the dry ingredients and the coconut milk to the butter mixture, beginning and ending with the dry ingredients. This helps to maintain a smooth and well-incorporated batter.
- Fold in the shredded coconut gently, ensuring it is evenly distributed throughout the batter.
Step 6: Bake the Cakes
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
Step 7: Make the Coconut Frosting
- In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until fully combined and smooth.
- Add the coconut extract and mix until the frosting is creamy and spreadable.
Step 8: Assemble the Cake
- Once the cakes are completely cool, spread a layer of frosting over the top of one cake layer.
- Place the second layer on top and frost the entire cake, including the sides, with the remaining frosting.
- Garnish with pineapple chunks and a sprinkle of shredded coconut. For extra flair, you can add toasted coconut for a crunchy texture.
Serving Suggestions
This Pineapple & Coconut Dream Cake is best served slightly chilled and pairs beautifully with a cup of coffee or tea. It’s ideal for a summertime gathering, brunch, or celebration, bringing a tropical touch to any dessert spread.
Storage Tips
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving to enhance its flavors.
- Freezing: You can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and then in foil. Freeze for up to 2 months and thaw in the refrigerator before assembling.
Helpful Notes
- Toasting Coconut: To enhance the coconut flavor, toast additional shredded coconut in a dry skillet over medium heat until golden brown, then let it cool before garnishing.
- Creaming the Butter and Coconut Oil: Be sure the butter and coconut oil are at room temperature for easier creaming, which gives the cake a light, airy texture.
- Pineapple Prep: If using canned pineapple, drain thoroughly to avoid excess moisture on the cake.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use room temperature ingredients for a smooth batter and even baking.”
- Chef Thomas Keller: “For a beautifully flat cake, tap your pans gently on the counter to remove air bubbles before baking.”
- Chef Dominique Ansel: “For extra flavor depth, try adding a little lemon zest to your frosting; it brightens up the coconut’s natural sweetness.”
Frequently Asked Questions
1. Can I use unsweetened coconut milk?
Yes, you can use unsweetened coconut milk, though the cake may be slightly less sweet. If you prefer a bit more sweetness, add an extra tablespoon of sugar.
2. Can I substitute coconut oil with more butter?
Yes, you can replace the coconut oil with an additional 1/4 cup of butter, though you’ll lose some of the coconut flavor.
3. How can I make this cake dairy-free?
Use a dairy-free butter substitute, and for the frosting, try a vegan cream cheese and coconut-based frosting.
4. Can I make this cake in advance?
Absolutely! Bake the cake layers a day in advance, store them in the fridge, and frost the cake on the day of serving.
5. What’s a good substitute for coconut extract?
You can use vanilla extract if coconut extract isn’t available, though the coconut flavor will be milder.
6. Can I add crushed pineapple to the batter?
Yes, adding 1/2 cup of drained crushed pineapple to the batter is delicious and adds moisture. Reduce the coconut milk slightly if adding pineapple.
7. Can I use fresh pineapple for garnish?
Yes, fresh pineapple works beautifully and adds a bright flavor contrast to the frosting.
8. How do I keep my frosting from melting?
Make sure the cake layers are completely cool before frosting, and chill the cake if the kitchen is warm.
9. Can I turn this recipe into cupcakes?
Yes, bake in a lined muffin tin for 18-20 minutes or until a toothpick comes out clean.
10. Can I add a layer of pineapple jam?
Absolutely! A thin layer of pineapple jam between the cake layers adds extra pineapple flavor and moisture.
Enjoy this Pineapple & Coconut Dream Cake, a tropical masterpiece that combines coconut and pineapple flavors in every bite for a taste of paradise. This cake is sure to be a hit at any gathering or simply enjoyed as a special treat!
