Pineapple Coconut Dream Cake Recipe
The Pineapple Coconut Dream Cake is a moist and flavorful dessert featuring the tropical combination of crushed pineapple and shredded coconut. This simple yet delicious cake blends buttery richness with the sweet tang of pineapple and the subtle nuttiness of coconut, making it perfect for any occasion or a delightful treat to satisfy your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature while you prepare the batter.
- Prepare Pan: Lightly grease an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour and baking powder. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then stir in the vanilla extract.
- Combine Pineapple and Coconut: Gently fold in the drained crushed pineapple and shredded coconut into the butter mixture.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter Into Pan: Transfer the batter evenly into the prepared cake pan, smoothing the top with a spatula.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then remove it onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure to drain the crushed pineapple thoroughly to prevent the cake from becoming too moist or soggy.
- For an extra tropical touch, you can toast the shredded coconut lightly before adding it to the batter.
- If desired, dust the cooled cake with powdered sugar or frost with a cream cheese frosting for added richness.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Keywords: Pineapple cake, Coconut cake, Tropical dessert, Moist cake, Easy cake recipe, Summer cake
Find it online: https://mjrecipe.com/pineapple-coconut-dream-cake-recipe/