Dive into Tropical Bliss
Ever dreamt of a cake that tastes like a summer vacation? Pineapple Coconut Dream Cake whisks you away to a tropical paradise with every slice! This cake is not only quick and easy to whip up, but it’s also incredibly moist thanks to the juicy pineapple and creamy coconut. Honestly, who can resist the allure of soft cake adorned with hints of the tropics?
Why Make This Recipe
Let’s be real: life is too short for complicated desserts! Here’s why you’ll want to make this cake ASAP:
- Minimal Cleanup: One bowl and one pan, and you’re done. Bye-bye, mountain of dishes!
- Family-Favorite: Kids and adults alike will devour it. Just try to save a piece for yourself!
- Affordable Ingredients: You don’t need to break the bank for a taste of the islands. These are pantry staples.
Ingredients
You don’t need fancy stuff — just these basics! Gather up:
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk
Directions
Ready to play baker? Follow these simple steps:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the coconut milk. Mix until just combined.
- Fold in the crushed pineapple and shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve as is or top with whipped cream and additional coconut, if desired.
How to Make Pineapple Coconut Dream Cake (Overview)
Picture this: You start by creaming that rich butter and sugar until fluffy; then, the eggs jump in, one after the other, like they own the party. Next up is the dry mix, followed by creamy coconut milk—alternating like a pro. As a final touch, toss in the pineapple and coconut to get that perfect tropical vibe. Gently bake and let the delicious aromas fill your kitchen. Pro tip: Don’t open the oven too early—trust me, it helps keep your cake nice and tall!
How to Serve Pineapple Coconut Dream Cake
Let’s talk about serving! This cake is a showstopper, looking golden with a sprinkle of shredded coconut on top. Serve it warm for an extra cozy vibe, or add a dollop of whipped cream for that extra indulgence. The combination of warm spices, sweet pineapple, and crunchy coconut creates a mouthwatering aroma that’ll make your guests swoon.
How to Store Pineapple Coconut Dream Cake
Wondering how long this cake stays fresh? Stored correctly, it lasts about 5 days in the fridge. Just keep it covered, so it doesn’t dry out. Want to save some for later? You can freeze it for up to 3 months! When you’re ready to enjoy, just let it thaw in the fridge overnight and maybe pop it in the microwave for a few seconds for that fresh-out-of-the-oven feeling.
Tips to Make Pineapple Coconut Dream Cake
- Use Room Temperature Ingredients: This helps everything mix smoothly!
- Don’t Skip the Parchment Paper: If you want to avoid the cake sticking, line the bottom of your pan with it.
- Add More Coconut: A bit of toasted coconut on top is a game-changer for both flavor and crunch.
- Monitor Baking: Ovens vary, so keep an eye on that cake towards the end of the baking time.
Variation
Feeling adventurous? You can totally change things up! Swap the coconut milk for almond or oat milk for a lighter version. Or, toss in some chopped nuts or even some chocolate chips if you’re craving a chocolate twist. Vegan? Just swap out the eggs for flax eggs and ensure your butter is plant-based. The sky’s the limit!
FAQs
Can I make this cake ahead of time?
Absolutely! Make it a day ahead to let those flavors meld.
What can I substitute for crushed pineapple?
You can use mashed bananas or even applesauce for a different yet delightful twist!
Can I freeze the cake?
Yes, you can! Just wrap it tightly, and it’ll be good for about 3 months in the freezer.
📌 Pin this recipe for your next cozy dinner night!
Pineapple Coconut Dream Cake
Ingredients
Main Ingredients
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Use room temperature for easy mixing.
- 2 large eggs Room temperature is ideal.
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add this dry mixture to the wet ingredients, alternating with the coconut milk. Mix until just combined.
- Fold in the crushed pineapple and shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Serve as is or top with whipped cream and additional coconut, if desired.
Notes
Printable Recipe Card
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