For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream or coconut milk
- 1 tsp vanilla extract
- ½ tsp coconut extract
- ½ cup crushed pineapple, drained
- ½ cup toasted coconut flakes (for garnish)
Step-by-Step Method
1. Prepare the Oven and Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. For extra ease, line the bottom with parchment paper.
2. Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
- In a large mixing bowl, beat butter and sugar together on medium speed until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and coconut extract.
4. Combine Wet and Dry Ingredients
- Add the dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with the flour mixture. Mix until just combined. Overmixing can make the cake dense.
5. Fold in Pineapple and Coconut
- Gently fold in the crushed pineapple and shredded coconut with a spatula until evenly distributed.
6. Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Prepare the Frosting
- Beat the butter until creamy.
- Gradually add powdered sugar, one cup at a time, mixing on low speed.
- Add heavy cream or coconut milk, vanilla, and coconut extract. Beat on high speed for 3 minutes, until fluffy.
- Fold in the drained crushed pineapple for a tropical twist.
8. Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting over it.
- Place the second cake layer on top and frost the top and sides evenly.
- Press toasted coconut flakes around the edges or on top for a beautiful finishing touch.
9. Chill and Serve
- Refrigerate for at least 30 minutes to allow the frosting to set.
- Slice, serve, and enjoy the dreamy combination of pineapple and coconut in every bite!
Tips for Success
- Drain pineapple well to prevent the cake from becoming too moist.
- Toast coconut flakes in a dry skillet for 3–5 minutes to enhance flavor and prevent sogginess.
- Room temperature ingredients help the cake rise evenly and create a fluffy texture.
- This cake can also be made into cupcakes using the same method—just reduce baking time to 20–25 minutes.
This Pineapple Coconut Dream Cake is a tropical delight with moist, tender layers and a frosting bursting with flavor. It’s perfect for summer parties, birthdays, or whenever you crave a slice of paradise on a plate.
If you want, I can also make a quick visual step-by-step diagram for this cake so you can follow it even faster while baking. Do you want me to do that?
