Description
This Pineapple and Coconut Dream Cake is a moist, tropical layered cake featuring a tender crumb infused with coconut milk and crushed pineapple. With layers of rich cream cheese frosting sweetened with condensed milk and garnished with fresh pineapple chunks and toasted coconut flakes, this dessert offers a luscious blend of flavors perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
For Garnish and Frosting
- 1/2 cup pineapple chunks (for garnish)
- 1/2 cup toasted coconut flakes (for garnish)
- 3 cups cream cheese frosting
- 1 can sweetened condensed milk
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes don’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, which helps create a tender cake crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture, mixing gently until just combined to avoid overmixing.
- Fold in Pineapple and Coconut: Carefully fold in the crushed pineapple and shredded coconut until they are evenly distributed throughout the batter, adding tropical flavor and texture.
- Divide Batter and Bake: Evenly distribute the cake batter among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool Cakes: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to wire racks to cool completely, which prepares them for frosting.
- Frost the Cake: Mix the cream cheese frosting with the sweetened condensed milk until smooth. Spread a layer of this frosting over one cake layer, repeat with the second layer, then cover the top and sides of the cake completely.
- Garnish and Serve: Decorate the frosted cake with pineapple chunks and toasted coconut flakes before serving for a festive and inviting look.
Notes
- Ensure the pineapple is well drained to avoid excess moisture that could affect cake texture.
- For best results, use room temperature butter and eggs to help ingredients combine more smoothly.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally, until golden.
