Description
Tropical paradise meets dessert bliss in this pineapple coconut dream cake, where sweet Hawaiian flavors dance together. Creamy coconut layers and juicy pineapple create a luscious escape that whisks you to sun-drenched islands with each delightful bite.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Pineapple and Coconut Ingredients:
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup coconut milk
Frosting and Topping:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup pineapple juice
- 1/2 cup toasted coconut flakes
- 1/4 cup chopped macadamia nuts (optional)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×13-inch baking pan to ensure smooth cake removal.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl, whisking thoroughly to distribute dry ingredients evenly.
- Create a well in the center of the dry mixture and add eggs, vegetable oil, and vanilla extract, mixing until a smooth, uniform batter forms.
- Gently fold in the drained crushed pineapple and shredded coconut, ensuring even distribution throughout the cake batter.
- Gradually incorporate coconut milk into the batter, stirring carefully to maintain a light, airy consistency.
- Pour the prepared batter into the greased pan, spreading it evenly with a spatula to create a level surface.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and allow the cake to cool completely at room temperature for approximately 1 hour.
- Prepare the frosting by beating cream cheese and butter until creamy and well-blended.
- Gradually add powdered sugar and pineapple juice, mixing until the frosting reaches a smooth, spreadable consistency.
- Once the cake has cooled, generously spread the cream cheese frosting across the entire surface.
- Sprinkle toasted coconut flakes and chopped macadamia nuts (if using) over the frosted cake for added texture and flavor.
- Refrigerate for 30 minutes to allow the frosting to set before serving, which will enhance the cake’s overall taste and presentation.
Notes
- Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Toast coconut flakes beforehand to enhance their nutty flavor and add a delightful crunch to the cake.
- Drain pineapple thoroughly to prevent excess moisture from making the cake soggy and affecting its structure.
- Consider using gluten-free flour for a celiac-friendly version of this tropical dessert.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 366
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg