Pineapple Coconut Dream Cake

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Pineapple Coconut Dream Cake is a delightful dessert that transports your taste buds to a tropical paradise. With its moist layers of pineapple-infused cake, rich coconut frosting, and a tantalizing combination of flavors, this cake is perfect for special occasions, summer gatherings, or whenever you’re in the mood for something light and refreshing. The sweetness of the pineapple pairs beautifully with the creamy richness of coconut, creating a dessert that is both indulgent and exotic.

In this article, we will explore the origins of this cake, guide you through the ingredients and step-by-step instructions, offer tips for serving, and provide a few variations that can make this cake truly your own.

 

Ingredients:

For the Cake Layers:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1/2 cup coconut oil (or vegetable oil)
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple (with juice)
  • 1/2 cup coconut milk
  • 1/2 cup sour cream or yogurt (optional for added moisture)

For the Coconut Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut cream (or coconut milk)
  • 1/2 cup shredded sweetened coconut

For Decoration:

  • 1/2 cup toasted coconut flakes
  • Pineapple slices (fresh or canned)
  • Maraschino cherries (optional)

Instructions:

Prepare the Cake Batter

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal.
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, using a hand mixer or stand mixer, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
  4. Add in the coconut oil and continue to beat until well incorporated.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  6. Gradually add the dry ingredients (flour mixture) to the wet ingredients, alternating with the coconut milk and sour cream (or yogurt), starting and ending with the dry ingredients.
  7. Fold in the crushed pineapple (including the juice) into the batter until evenly distributed.

 Bake the Cake

  1. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  2. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  3. Once baked, remove the cakes from the oven and let them cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.

Make the Coconut Frosting

  1. In a large bowl, beat the softened butter until smooth and creamy.
  2. Gradually add in the powdered sugar, one cup at a time, while continuing to beat the mixture until light and fluffy.
  3. Add the vanilla extract and coconut cream (or milk), and beat until the frosting is smooth and spreadable.
  4. Fold in the shredded coconut to add texture to the frosting.

Assemble the Cake

  1. Once the cake layers have completely cooled, level the tops using a serrated knife to ensure an even surface for stacking.
  2. Place the first cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top.
  3. Place the second cake layer on top and cover the entire cake with the remaining frosting, using a spatula to smooth it evenly over the sides and top.

Garnish and Decorate

  1. Toast the coconut flakes by spreading them on a baking sheet and toasting in a preheated 350°F (175°C) oven for 5-7 minutes, stirring occasionally until golden brown.
  2. Garnish the cake with toasted coconut flakes, arranging them around the edges or sprinkled over the top.
  3. For a tropical presentation, decorate the cake with pineapple slices and maraschino cherries (optional).

Serving: The Pineapple Coconut Dream Cake can be served chilled or at room temperature. Its light and tropical flavors make it an excellent choice for outdoor gatherings or celebrations. Slice and serve with a side of fresh fruit, such as mango or papaya, for an added tropical flair. This cake pairs well with coconut-based drinks or even a simple lemonade.

Pairing and Serving Suggestions:

  • Tropical Fruit Salad: Complement the cake with a fresh fruit salad featuring pineapple, mango, papaya, and kiwi.
  • Coconut Ice Cream: Add a scoop of coconut ice cream on the side to enhance the coconut flavors in the cake.
  • Citrus Punch: Serve with a refreshing non-alcoholic citrus punch made from orange juice, pineapple juice, and sparkling water.

FAQs:

  1. Can I make this cake in advance? Yes, you can bake the cake layers in advance and store them wrapped in plastic wrap in the refrigerator for up to 2 days. Frost the cake the day you plan to serve it for the freshest results.
  2. Can I use canned pineapple? Yes, canned crushed pineapple works perfectly in this recipe. Just be sure to use the juice from the can to enhance the cake’s flavor and moisture.
  3. Can I freeze the cake? Yes, the unfrosted cake layers can be frozen for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature before frosting and serving.
  4. How do I keep the cake moist? The crushed pineapple and coconut milk help keep this cake moist. Storing the cake in an airtight container also ensures that it doesn’t dry out.
  5. Can I use cream cheese frosting instead? Yes, cream cheese frosting can be a delicious alternative to coconut frosting, adding a slightly tangy flavor to balance the sweetness of the pineapple.

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