Pineapple Coconut Dream Cake

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Imagine a tropical paradise in every bite—this Pineapple Coconut Dream Cake is a heavenly combination of soft, moist cake infused with juicy pineapple and rich coconut flavors. Topped with a luscious creamy frosting and finished with a sprinkle of toasted coconut, this dessert is both refreshing and indulgent. The light and airy texture perfectly complements the sweet, tangy pineapple, while the coconut adds a delightful crunch and depth of flavor.

Whether you’re celebrating a special occasion or simply craving a tropical treat, this cake is sure to impress. Each forkful melts in your mouth, delivering a balance of creamy, fruity, and fluffy goodness. Serve it chilled for a cool, refreshing dessert, or enjoy it fresh out of the oven for a warm and comforting experience. No matter how you slice it, this Pineapple Coconut Dream Cake is pure bliss!

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Ingredients for Pineapple Coconut Dream Cake

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup crushed pineapple (with juice)
• ½ cup coconut milk
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• 2 tablespoons coconut milk

For Garnish:

• ½ cup shredded coconut, toasted
• Pineapple slices for decoration

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Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the crushed pineapple with its juice, coconut milk, melted butter, eggs, vanilla extract, and coconut extract. Whisk until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just incorporated. Be careful not to overmix, as this can make the cake dense.

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Step 2: Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool completely in the pan before frosting.

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Step 3: Prepare the Frosting

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract, coconut extract, and coconut milk, and continue mixing until the frosting is light and fluffy.

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Step 4: Assemble and Garnish

Once the cake has cooled, spread the frosting evenly over the top. Sprinkle the toasted shredded coconut over the frosting for added texture and flavor. Garnish with fresh pineapple slices for a decorative and tropical finish.

For the best taste, refrigerate the cake for at least an hour before serving. This allows the flavors to meld together, making every bite even more delicious!

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Storage Instructions

To keep your Pineapple Coconut Dream Cake fresh and delicious, store it properly:

• Refrigerator: Place the cake in an airtight container and store it in the refrigerator for up to 5 days. The chilled cake enhances the creamy texture of the frosting.
• Freezer: Wrap individual slices in plastic wrap, then place them in a freezer-safe container. The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
• Room Temperature: If serving within 24 hours, you can keep the cake at room temperature in a covered container, but refrigeration is recommended due to the cream cheese frosting.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 380 kcal
• Carbohydrates: 50g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 65mg
• Sodium: 180mg
• Sugar: 36g
• Fiber: 2g

(Note: These values are estimates and may vary based on specific ingredients used.)

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Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?

Yes! You can use fresh pineapple by finely chopping it and adding about ¼ cup of pineapple juice to ensure the same moisture content.

2. Can I make this cake ahead of time?

Absolutely! The cake can be made 1–2 days in advance and stored in the refrigerator until ready to serve.

3. What can I use instead of coconut milk?

If you don’t have coconut milk, you can substitute whole milk or heavy cream for a similar texture. However, coconut milk enhances the tropical flavor.

4. How do I toast shredded coconut?

Spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.

5. Can I make this cake gluten-free?

Yes! Replace all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.

6. Is there a dairy-free version?

To make this cake dairy-free, use vegan butter, coconut cream instead of heavy cream, and dairy-free cream cheese for the frosting.

7. How do I make the frosting thicker?

If your frosting is too soft, add more powdered sugar (1 tablespoon at a time) until it reaches the desired consistency. You can also refrigerate it for 15 minutes before spreading.

8. Can I add nuts for extra crunch?

Yes! Chopped macadamia nuts or pecans make a delicious addition to this cake for added texture and flavor.

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