Pineapple Coconut Dream Cake Recipe

Introduction

This Pineapple Coconut Dream Cake is a tropical delight that’s moist, flavorful, and easy to make. With the sweetness of pineapple and the texture of shredded coconut, it’s perfect for any occasion or a simple treat at home.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Step 4: In another bowl, whisk together the all-purpose flour and baking powder. Gradually add this to the creamed mixture, mixing until just combined.
5. Step 5: Fold in the crushed pineapple and shredded coconut gently. Pour the batter into the prepared cake pan.
6. Step 6: Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.

Tips & Variations

• For extra moisture, use fresh crushed pineapple instead of canned, but be sure to drain it well to avoid a soggy cake.
• Toast the shredded coconut lightly before adding for a richer, nuttier flavor.
• Add a teaspoon of rum or coconut extract to enhance the tropical notes.
• Serve with whipped cream or a drizzle of cream cheese frosting for a more indulgent dessert.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to bring back some warmth before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free flour blend that is suitable for baking. The texture might be slightly different, but the cake will still be delicious.

Do I have to drain the crushed pineapple?

Yes, draining the pineapple is important to prevent excess moisture which can make the cake soggy. Use a fine mesh strainer or paper towel to remove as much liquid as possible.

Pineapple Coconut Dream Cake Recipe

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★★★★★

4.9 from 50 reviews

A delightful Pineapple Coconut Dream Cake that combines the tropical flavors of crushed pineapple and shredded coconut in a moist, buttery cake. Perfectly balanced sweetness and a tender crumb make this cake an irresistible treat for any occasion.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup crushed pineapple, drained
• 1/2 teaspoon vanilla extract

Add-ins

• 1/2 cup shredded coconut

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, ensuring a smooth texture for the cake.
3. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor enhancement.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to distribute the leavening agent evenly.
5. Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
6. Fold in Pineapple and Coconut: Carefully fold in the drained crushed pineapple and shredded coconut into the batter to distribute them evenly without deflating the mixture.
7. Pour and Bake: Pour the completed batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving to preserve its shape and texture.

Notes

• Ensure the crushed pineapple is well drained to avoid adding excess moisture that can affect the cake texture.
• Use room temperature eggs and butter for better mixing and fluffier cake.
• Check the cake at the 30-minute mark as oven temperatures may vary.
• This cake pairs wonderfully with a light dusting of powdered sugar or a simple vanilla glaze.
• Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: pineapple cake,coconut cake,tropical cake,moist cake,quick cake,dessert recipe,easy baking