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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/pineapple-coconut-dream-cake-recipe/