Pineapple Coconut Dream Cake

Here’s a tropical showstopper for you: 🍍🥥 Pineapple Coconut Dream Cake — light, moist, and full of sunny flavor! Perfect for summer gatherings, birthdays, or just because you deserve a slice of paradise.

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🍍 Pineapple Coconut Dream Cake

🎂 Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup unsalted butter (softened)

• 1/2 cup vegetable oil

• 1 1/2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1/2 tsp coconut extract (optional, but enhances flavor)

• 1 cup crushed pineapple (with juice)

• 1/2 cup full-fat coconut milk (or buttermilk)

• 1/2 cup shredded sweetened coconut

For the Coconut Pineapple Frosting:

• 225g (8 oz) cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3 1/2 cups powdered sugar

• 1/4 cup crushed pineapple (well-drained)

• 1 tsp vanilla extract

• 1/2 tsp coconut extract (optional)

• 1/2 cup shredded coconut (for garnish)

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🧁 Instructions

1. Make the Cake:

1. Preheat oven to 175°C / 350°F. Grease and flour two 8-inch or 9-inch cake pans.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter, oil, and sugar until light and fluffy (about 3 minutes).

4. Beat in the eggs one at a time, then add vanilla and coconut extract.

5. Stir in crushed pineapple, coconut milk, and shredded coconut.

6. Gradually mix in dry ingredients until just combined.

7. Divide batter evenly into the pans and bake 25–30 minutes or until a toothpick comes out clean.

8. Let cool completely before frosting.

2. Make the Frosting:

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar, one cup at a time, mixing until fluffy.

3. Mix in drained pineapple and extracts.

4. Chill for 15–20 minutes if it feels too soft.

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🍰 Assemble and Decorate:

• Layer the cakes with a generous spread of frosting between them.

• Frost the top and sides.

• Press shredded coconut all around the sides or sprinkle it on top.

• Optional: Top with pineapple chunks, toasted coconut, or maraschino cherries for a retro island vibe.

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🌴 Tips & Variations:

• Sheet cake version? Bake in a 9×13 pan for about 35–40 minutes.

• Toasted coconut gives a deeper flavor and crunch.

• Pineapple-coconut glaze (instead of frosting) can be made with powdered sugar, pineapple juice, and coconut milk.

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Would you like this recipe in a printable format or adapted to be dairy-free or vegan?