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Introduction:
If a vacation had a flavor, it would be the Pineapple Coconut Dream Cake. This dessert is a luscious escape into the tropics, combining juicy pineapple, creamy coconut, and a moist vanilla base into a show-stopping cake that tastes as good as it looks. Whether you're hosting a summer get-together or just craving a sweet slice of sunshine, this cake brings island vibes straight to your kitchen.
Ingredients:
For the cake:
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup brown sugar
1 cup unsalted butter, softened
4 large eggs
1 tsp vanilla extract
1 cup crushed pineapple (drained, but reserve juice)
¾ cup coconut milk or whole milk
½ cup sweetened shredded coconut
For the pineapple-coconut topping:
1½ cups crushed pineapple (with juice)
½ cup sweetened condensed milk
½ cup shredded coconut
½ cup heavy cream or whipped topping
Optional garnish:
Toasted coconut flakes
Pineapple slices or chunks
Maraschino cherries
Preparation:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or two 8-inch round pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugars together until fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla.
Stir in the crushed pineapple and shredded coconut.
Alternate adding the dry ingredients and coconut milk to the wet mixture, starting and ending with the dry. Mix until just combined.
Pour the batter into the prepared pan(s) and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
While the cake cools, combine the topping ingredients in a saucepan. Heat on low, stirring constantly, until slightly thickened (about 5–7 minutes).
Once the cake has cooled, poke holes across the top with a fork or skewer. Pour the warm pineapple-coconut topping over the cake, spreading evenly so it soaks in.
Let the cake chill in the fridge for at least 1 hour. Before serving, top with whipped cream and garnishes of your choice.
Presentation and Storage Tips:
Serve this cake chilled for best flavor and texture.
For extra flair, top each slice with a cherry and a wedge of pineapple.
Store leftovers covered in the refrigerator for up to 4 days.
This cake tastes even better the next day, as the flavors meld and intensify.
Variants:
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