Pineapple Coconut Dream Cake
Indulge in this moist and tropical Pineapple Coconut Dream Cake that's quick and easy to make, perfect for family gatherings or a sweet treat any day.
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
Store the cake covered in the fridge for up to 5 days or freeze for up to 3 months. Let it thaw in the fridge overnight before serving.