Do Share Recipe

Pineapple and Coconut Dream Cake Recipe: Sweet and Creamy

I still remember the first time I made this Pineapple and Coconut Dream Cake – it was absolutely magical! The tropical flavors transported me straight to a sunny beach paradise. I’ve made this recipe dozens of times since then, and it never fails to impress my family and friends.

While I love experimenting with different desserts, just like trying new Rotisserie Chicken Fried Rice Recipe variations for dinner, this cake holds a special place in my heart. I’m excited to share this dreamy recipe with you today!

Ingredients for Pineapple and Coconut Dream Cake Recipe

Here’s what you’ll need for this tropical delight:

2 cups cake flour – Creates a tender, light texture that’s perfect for this fluffy cake
1 cup granulated sugar – Provides sweetness and helps create the cake’s structure
1 tablespoon baking powder – Essential for that perfect rise and airy texture
½ teaspoon salt – Enhances all the flavors and balances the sweetness
½ cup unsalted butter, softened – Adds richness; make sure it’s room temperature for easy mixing
3 large eggs – Provides structure and moisture; use fresh eggs for best results
1 cup fresh pineapple juice – Use fresh juice for the most vibrant tropical flavor
½ cup full-fat coconut milk – Creates moisture and adds authentic coconut taste
1 cup crushed pineapple, drained – Drain thoroughly to prevent soggy cake texture
1 cup unsweetened shredded coconut – Adds texture and intensifies the coconut flavor
1 teaspoon vanilla extract – Enhances the overall flavor profile
8 oz cream cheese, softened – For the frosting base
4 cups powdered sugar – Creates smooth, sweet frosting
½ cup butter, softened – For creamy frosting texture
¼ cup coconut cream – Makes the frosting extra rich and tropical

Note: This recipe serves 12 people generously, making it perfect for celebrations and gatherings.

Variations to Try

Transform this recipe to suit different dietary needs and taste preferences:

Dairy-Free Version: Replace butter with vegan butter and use coconut cream instead of cream cheese for frosting
Sugar-Free Option: Substitute granulated sugar with erythritol or stevia, adjusting quantities according to sweetness preference
Gluten-Free Alternative: Use gluten-free flour blend in place of cake flour for those with dietary restrictions
Flavor Enhancers: Add lime zest, rum extract, or toasted coconut flakes for extra tropical flair
Chocolate Twist: Incorporate white chocolate chips for a decadent variation that pairs beautifully with coconut

Just like creating variety in dinner recipes, these substitutions help accommodate different preferences while maintaining the cake’s tropical essence.

Cooking Time

Here are the time requirements for this delicious cake:

Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes (plus cooling time)

Equipment You Need

Two 9-inch round cake pans – For creating beautiful layered presentation
Electric mixer – Essential for creaming butter and achieving fluffy frosting
Large mixing bowls – Separate bowls for dry and wet ingredients
Wire cooling racks – Prevents soggy bottoms and ensures even cooling
Rubber spatula – Perfect for gentle folding and scraping bowls clean
Measuring cups and spoons – Accurate measurements ensure consistent results

How to Make Pineapple and Coconut Dream Cake Recipe

Let me walk you through each step to create this tropical masterpiece:

Step 1: Prepare Your Baking Setup

Preheat your oven to 350°F and grease two round cake pans thoroughly. Line the bottoms with parchment paper for easy removal. This preparation step ensures your cakes won’t stick.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together cake flour, baking powder, and salt until well combined. Sifting these ingredients creates an extra-light texture that makes this cake truly special.

Step 3: Cream Butter and Sugar

Beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This creaming process incorporates air, creating the cake’s tender crumb and perfect texture.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition, then mix in vanilla extract. This gradual process prevents the batter from curdling and ensures smooth incorporation.

Step 5: Combine Wet Ingredients

In a separate bowl, mix pineapple juice and coconut milk together. These tropical liquids will infuse every bite with amazing flavor and keep the cake incredibly moist.

Step 6: Alternate Dry and Wet Ingredients

Add dry ingredients and wet ingredients alternately to the butter mixture, beginning and ending with flour mixture. Mix just until combined to avoid tough, dense cake texture.

Step 7: Fold in the Tropical Elements

Gently fold in drained crushed pineapple and shredded coconut using a rubber spatula. These additions create bursts of tropical flavor and delightful texture throughout each slice.

Step 8: Bake to Perfection

Divide batter evenly between prepared pans and bake for 28-32 minutes until golden brown. A toothpick inserted in center should come out with just a few moist crumbs.

Step 9: Cool Completely

Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks. Complete cooling is crucial before frosting to prevent melting and sliding.

Step 10: Make the Frosting

Beat cream cheese and butter until fluffy, then gradually add powdered sugar and coconut cream. This creates a smooth, tropical frosting that complements the cake perfectly.

Pineapple and Coconut Dream Cake Recipe — *Source: justforrecipes.com*

Additional Tips for Making this Recipe Better

Based on my experience making this cake countless times, here are my best tips:

I always drain the crushed pineapple for at least 30 minutes to prevent excess moisture from making the cake soggy
I’ve found that using room temperature ingredients creates a much smoother batter and better texture in the final cake
I recommend toasting the shredded coconut lightly before adding it – this enhances the coconut flavor significantly and adds wonderful depth
I always test my baking powder’s freshness by dropping a teaspoon in hot water – it should bubble vigorously for best results
I prefer using fresh pineapple juice over canned because it provides a brighter, more authentic tropical taste that really makes the cake shine

How to Serve Pineapple and Coconut Dream Cake Recipe

This tropical cake deserves beautiful presentation and thoughtful accompaniments:

Elegant Garnishing: Top each slice with toasted coconut flakes, fresh pineapple chunks, and a sprig of fresh mint for restaurant-quality presentation
Temperature Serving: Serve at room temperature for the best flavor release, allowing all the tropical notes to shine through beautifully
Perfect Pairings: Complement with vanilla ice cream or coconut sorbet for an extra special dessert experience that everyone will remember
Beverage Matches: Pair with tropical drinks, coffee, or even warm dish like the comforting Flank Steak Tacos Recipe for contrasting flavors
Special Occasions: Present on a decorative cake stand surrounded by tropical fruits for birthdays, summer parties, or any celebration needing extra flair

Nutritional Information

Here’s what you’re getting in each delicious slice:

Per serving (1/12 of cake):

Calories: 420 calories – A satisfying dessert portion that’s worth every bite
Protein: 6 grams – Provides some protein from eggs and cream cheese in the recipe
Carbohydrates: 58 grams – Energy from natural sugars and flour for sustained satisfaction
Fat: 18 grams – Healthy fats from coconut and moderate amounts from butter and cream cheese

How to Store the Recipe

Refrigeration: Store covered cake in the refrigerator for up to 5 days, ensuring the cream cheese frosting stays fresh and safe. The flavors actually improve after a day as they meld together beautifully.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months for convenient future treats. Thaw in refrigerator overnight before serving for best texture and flavor.
Reheating: Bring refrigerated cake to room temperature for 30 minutes before serving for optimal taste and texture. Avoid microwaving as it can make the cake soggy and affect the frosting’s consistency.

Why You’ll Love This Recipe

This tropical cake offers so many reasons to become your new favorite dessert:

Foolproof Success: The straightforward instructions and reliable measurements make this recipe perfect for bakers of all skill levels, guaranteeing delicious results every time you make it
Tropical Paradise: Every bite delivers authentic pineapple and coconut flavors that transport you to a sunny beach vacation, making any day feel more special and bright
Crowd-Pleasing Appeal: This cake consistently impresses guests and family members with its beautiful appearance and incredible taste, making you the star of any gathering or celebration
Versatile Occasions: Whether it’s a birthday party, summer barbecue, or casual family dinner, this cake fits perfectly and elevates any meal or event with its tropical flair
Make-Ahead Friendly: The cake actually improves overnight as flavors meld, making it perfect for stress-free entertaining and busy schedules while maintaining exceptional quality and taste

Common Mistakes to Avoid for Better Results

Learn from these common pitfalls to ensure perfect results every time:

Overmixing the Batter: Excessive mixing develops gluten, creating a tough, dense cake instead of the light, fluffy texture we’re aiming for in this tropical dessert
Using Cold Ingredients: Cold butter, eggs, or cream cheese won’t incorporate properly, leading to lumpy batter and uneven texture throughout your finished cake
Skipping Proper Drainage: Failing to drain crushed pineapple thoroughly results in excess moisture that makes the cake soggy and prevents proper rising during baking
Frosting Warm Cake: Applying frosting to warm cake causes it to melt and slide off, creating a messy appearance and preventing proper adhesion between layers
Overbaking the Cake: Extended baking time dries out this moist cake, eliminating the tender crumb that makes it so special and delicious to eat

Ben Carraoli