Pineapple Coconut Dream Cake

Ingredients

For the Cake

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup (240 g) crushed pineapple, well-drained
• ½ cup (120 ml) coconut milk
• 1 cup (80 g) sweetened shredded coconut

For the Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened
• ¼ cup (55 g) unsalted butter, softened
• 2½ cups (300 g) powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons coconut milk, if needed for consistency

Garnish

• ½ cup toasted shredded coconut
• Pineapple tidbits or slices
• Fresh mint leaves (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or an 8×8-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
4. Beat in the eggs one at a time, then mix in the vanilla.
5. Stir in the crushed pineapple and coconut milk.
6. Gradually add the dry ingredients, mixing just until combined. Fold in the shredded coconut.
7. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

1. Beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar and beat until light and fluffy.
3. Mix in the vanilla. Add coconut milk, 1 tablespoon at a time, if a softer frosting is desired.

Assemble

1. Spread the frosting evenly over the cooled cake.
2. Sprinkle with toasted coconut.
3. Garnish with pineapple pieces and fresh mint, if desired.
4. Chill for 30 minutes before slicing for the cleanest cuts.

Tips

• Drain the crushed pineapple well to prevent a soggy cake.
• Toast the coconut for extra flavor and crunch.
• For an even richer coconut flavor, use full-fat coconut milk.
• Add a teaspoon of lime zest to the batter or frosting for a bright citrus twist.

Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator before frosting.

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 10–12