Description

This delightful Pineapple Coconut Dream Cake is a moist, tropical-inspired dessert that combines the sweetness of crushed pineapple and the rich texture of shredded coconut with a classic buttery cake base. Perfect for sunny gatherings or as a sweet treat to remind you of island vacations, this cake offers a balanced blend of fruity and creamy flavors wrapped in a tender crumb.

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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air for a tender cake.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse flavor.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder to ensure even distribution of the leavening agent.
Mix Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently to avoid overworking the batter.
Incorporate Pineapple and Coconut: Fold in the drained crushed pineapple and shredded coconut evenly through the batter to distribute the tropical flavors.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 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 before transferring it to a wire rack to cool completely. Slice and serve as desired.

Notes

Ensure the crushed pineapple is well drained to prevent excess moisture, which can affect cake texture.
For enhanced flavor, toasted shredded coconut can be used instead of raw.
You can frost this cake with a cream cheese or coconut frosting for an extra special touch.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Pineapple Cake, Coconut Cake, Tropical Dessert, Moist Cake, Homemade Cake