Why Make This Recipe
Pineapple Coconut Dream Cake is a delightful dessert that brings the taste of the tropics right to your kitchen. It combines sweet pineapple and creamy coconut in a moist cake that is perfect for any occasion. Whether you’re celebrating a birthday, hosting a barbecue, or simply looking to indulge your sweet tooth, this cake is sure to impress. It’s simple to make, and everyone will love its light and refreshing flavor.
How to Make Pineapple Coconut Dream Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup crushed pineapple, drained
- 1/4 cup butter, softened
- 2 eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and crushed pineapple.
- In another bowl, combine the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing just until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
How to Serve Pineapple Coconut Dream Cake
To serve the Pineapple Coconut Dream Cake, you can slice it into wedges and place it on individual plates. A dollop of whipped cream on top adds a nice touch, and some extra shredded coconut can enhance the tropical feel. This cake pairs well with a cup of tea or coffee, making it perfect for afternoon gatherings or dessert after dinner.
How to Store Pineapple Coconut Dream Cake
To store any leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. It should be kept in the refrigerator if you have added any cream or frosting. This cake can last up to 3-4 days in the fridge. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before serving.
Tips to Make Pineapple Coconut Dream Cake
- Make sure the butter is softened for easy creaming with the sugar.
- Drain the crushed pineapple well to avoid a soggy cake.
- You can add chopped nuts, like walnuts or pecans, for a bit of crunch.
- Be careful not to overmix the batter; mix until just combined for a fluffy cake.
Variation
For a tropical twist, consider adding a layer of cream cheese frosting or a simple glaze made from powdered sugar and pineapple juice on top of the cake. You can also use fresh pineapple chunks instead of crushed pineapple for added texture.
FAQs
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour for a gluten-free option.
Can I use canned pineapple?
Yes, canned pineapple works well, just make sure it is drained properly to avoid excess moisture in the cake.
Is this cake good for freezing?
Absolutely! You can freeze the cake, just wrap it well, and it will stay fresh for up to 3 months. Allow it to thaw in the fridge before serving.
Pineapple Coconut Dream Cake
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup crushed pineapple, drained Ensure pineapple is well-drained to prevent sogginess.
- 1/4 cup butter, softened Make sure the butter is softened for easy creaming.
- 2 pieces eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and crushed pineapple.
- In another bowl, combine the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing just until combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
