Description
This Pineapple and Coconut Dream Cake is a tropical dessert bursting with crushed pineapple, coconut milk, and a luscious cream cheese frosting. Perfect for summer gatherings or anytime you need a fruity, moist cake with rich coconut flavor. A must-try pineapple coconut cake recipe that brings sunshine to every bite.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
1 can (20 oz) crushed pineapple in juice
¾ cup full-fat coconut milk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
½ cup melted butter
8 oz cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
½ cup toasted coconut flakes
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 8-inch round pans.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Stir in eggs, crushed pineapple (with juice), coconut milk, vanilla, and melted butter until just combined.
4. Fold in shredded coconut and pour batter into prepared pan(s).
5. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
6. Beat cream cheese until smooth. Add powdered sugar and vanilla and mix well.
7. In a separate bowl, whip the heavy cream until stiff peaks form.
8. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
9. Frost the cooled cake evenly and top with toasted coconut flakes.
Notes
Store in the refrigerator for up to 5 days.
Serve chilled or at room temperature.
Freeze unfrosted cake layers for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 68mg