Pineapple Coconut Dream Cake

Here’s a tropical and indulgent recipe for Pineapple Coconut Dream Cake—soft, moist layers infused with pineapple and coconut, topped with fluffy whipped cream or cream cheese frosting. It’s perfect for potlucks, birthdays, or whenever you want a slice of sunshine!

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🍍🥥 Pineapple Coconut Dream Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• ½ cup vegetable oil

• 1 cup granulated sugar

• ½ cup brown sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional, but adds great flavor)

• 1 cup crushed pineapple (with juice)

• ½ cup sour cream or Greek yogurt

• 1 cup sweetened shredded coconut

For the Frosting (option 1: whipped topping style):

• 1 (8 oz) package cream cheese, softened

• 1 (8 oz) container whipped topping (Cool Whip or homemade)

• ½ cup powdered sugar

• ½ tsp vanilla extract

• Extra coconut and pineapple chunks for topping (optional)

OR Frosting (option 2: rich cream cheese style):

• 1 (8 oz) package cream cheese, softened

• ½ cup unsalted butter, softened

• 2½–3 cups powdered sugar

• ½ tsp vanilla extract

• 1–2 tbsp pineapple juice (optional)

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round pans.

2. Mix dry ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream butter and sugars:
   In a large bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).

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

5. Combine wet and dry ingredients:
   Alternate adding the dry ingredients and sour cream to the wet mixture. Mix until just combined.

6. Add pineapple and coconut:
   Fold in the crushed pineapple (with juice) and shredded coconut.

7. Bake:
   Pour batter into prepared pan(s) and bake:

   • 9×13 pan: 35–40 minutes

   • Round pans: 28–32 minutes
     or until a toothpick comes out clean.

8. Cool completely before frosting.

9. Make frosting:
   Choose either frosting style. For whipped version, beat cream cheese and powdered sugar, then fold in whipped topping and vanilla. For the rich cream cheese version, beat everything until smooth and fluffy.

10. Frost and decorate:
    Spread frosting over cooled cake. Sprinkle with extra shredded coconut and pineapple tidbits if desired.

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💡 Tips:

• Toast some coconut for a flavorful topping.

• For an extra moist cake, poke holes in the cake and drizzle a little reserved pineapple juice before frosting.

• This cake tastes even better the next day!

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Would you like a printable or party-size version of this recipe?