🍍 Pineapple Coconut Dream Cake
🍰 Cake Ingredients:
-
2 cups (250 g) all-purpose flour
-
1½ tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
½ cup (115 g) unsalted butter, softened
-
½ cup (120 ml) vegetable oil
-
1½ cups (300 g) granulated sugar
-
3 large eggs
-
1 tsp vanilla extract
-
1 tsp coconut extract (optional, but recommended)
-
¾ cup (180 ml) crushed pineapple with juice
-
½ cup (120 ml) buttermilk or coconut milk
-
½ cup (50 g) sweetened shredded coconut
🧁 Cake Instructions:
-
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans or a 9×13-inch pan.
-
In a bowl, whisk together flour, baking powder, baking soda, and salt.
-
In a large bowl, cream butter, oil, and sugar until light and fluffy.
-
Add eggs one at a time, beating well after each. Stir in vanilla and coconut extract.
-
Add dry ingredients alternately with the crushed pineapple and buttermilk. Mix just until combined.
-
Fold in the shredded coconut.
-
Pour into prepared pan(s) and bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool completely before frosting.
🥥 Coconut Whipped Cream Frosting
Ingredients:
-
1 cup (240 ml) heavy whipping cream, chilled
-
½ cup (120 g) cream cheese, softened
-
¼ cup (30 g) powdered sugar (adjust to taste)
-
½ tsp coconut extract
-
½ cup (50 g) sweetened shredded coconut (plus extra for topping)
Frosting Instructions:
-
In a chilled bowl, beat heavy cream to soft peaks. Set aside.
-
In a separate bowl, beat cream cheese, powdered sugar, and coconut extract until smooth.
-
Gently fold whipped cream into the cream cheese mixture.
-
Stir in the shredded coconut. Frost the cooled cake and top with extra coconut (toasted, if desired).
✨ Optional Garnishes:
-
Toasted coconut flakes
-
Fresh pineapple wedges
-
Maraschino cherries for a vintage touch
-
Pineapple glaze drizzle (pineapple juice + powdered sugar)
Would you like a layered cake with a pineapple jam filling, a no-bake version, or a cupcake adaptation of this recipe?