Oh yes 🌴🍍🥥 — the Pineapple Coconut Dream Cake is a tropical, soft, and moist cake that combines sweet pineapple, shredded coconut, and creamy frosting. It’s light, fluffy, and perfect for summer parties or anytime you want a “vacation in cake form.”
🍍🥥 Pineapple Coconut Dream Cake
Ingredients (9×13-inch cake)
Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- ½ cup coconut milk (or regular milk)
- 1 cup sweetened shredded coconut
Creamy Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (for desired consistency)
Topping
- ½–1 cup shredded coconut, toasted (optional)
- Pineapple slices or chunks for garnish (optional)
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch pan.
2. Make the Cake
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Mix in crushed pineapple and coconut milk.
- Gradually add dry ingredients, mixing until just combined.
- Fold in shredded coconut.
3. Bake
- Pour batter into prepared pan.
- Bake 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool completely in the pan.
4. Make Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla, mixing well.
- Add milk 1 tbsp at a time until desired spreadable consistency.
5. Frost & Decorate
- Spread frosting evenly over cooled cake.
- Sprinkle with toasted coconut and garnish with pineapple slices or chunks if desired.
6. Serve
- Slice and enjoy — this cake is best served chilled or at room temperature.
🔥 Tips & Variations
- Extra tropical flavor: Add a teaspoon of rum or coconut extract to the batter.
- Moisture boost: Reserve ¼ cup pineapple juice and brush over baked cake before frosting.
- Layer cake version: Bake in two 8-inch rounds and layer with frosting and pineapple chunks.
- Make it lighter: Use whipped cream or coconut whipped cream instead of cream cheese frosting.
If you want, I can give a “luxury bakery-style Pineapple Coconut Dream Cake” version where it’s layered, ultra-moist, has a cream cheese-coconut filling, and is topped with caramelized pineapple and toasted coconut that melts in your mouth 😏.
Do you want me to do that version?
