Description
This Pineapple and Coconut Dream Cake is a tropical delight combining moist layers of coconut-infused cake with crushed pineapple and a luscious cream cheese frosting enriched with sweetened condensed milk. Perfectly garnished with pineapple chunks and toasted coconut flakes, this cake offers a sweet, creamy, and refreshing taste that transports you to a sunny island paradise.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
For Garnish and Frosting
- 1/2 cup pineapple chunks (for garnish)
- 1/2 cup toasted coconut flakes (for garnish)
- 3 cups cream cheese frosting
- 1 can sweetened condensed milk
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar until the mixture turns light and fluffy, indicating enough air has been incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the butter mixture alternately with the coconut milk, starting and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Fold in Pineapple and Coconut: Gently fold in the drained crushed pineapple and shredded coconut until evenly distributed throughout the batter.
- Divide and Bake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Frost the Cake: Mix the cream cheese frosting with the sweetened condensed milk until smooth. Spread a layer on one cake, then stack with the second layer and repeat. Finish by frosting the top and sides evenly.
- Garnish and Serve: Decorate the cake with pineapple chunks and toasted coconut flakes. Slice and serve this tropical cake to enjoy.
Notes
- Ensure pineapple is well-drained to prevent the batter from becoming too wet.
- For best results, use room temperature ingredients to help the batter blend smoothly.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
- The cake layers can be prepared a day ahead and refrigerated. Bring to room temperature before frosting.
- For a more intense coconut flavor, consider adding a teaspoon of coconut extract along with the vanilla.
