🍍 Pineapple Coconut Dream Cake
This moist, flavorful cake combines pineapple, coconut, and a dreamy cream cheese frosting — a perfect treat for summer parties or anytime you want a sweet island escape.
🧁 Ingredients
For the Cake:
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2 cups all-purpose flour
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1 1/2 cups granulated sugar
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1/2 tsp salt
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2 tsp baking soda
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2 large eggs
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1 can (20 oz) crushed pineapple with juice
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1/2 cup shredded sweetened coconut
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1/2 cup chopped pecans or walnuts (optional)
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1 tsp vanilla extract
For the Frosting:
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8 oz cream cheese, softened
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1/2 cup (1 stick) unsalted butter, softened
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2 cups powdered sugar
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1 tsp vanilla extract
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1/4 cup shredded coconut (for topping)
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Extra crushed pineapple or pecans (optional garnish)
👩🍳 Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or line with parchment).
2. Mix the Batter
In a large bowl, mix flour, sugar, salt, and baking soda.
In another bowl, combine eggs, crushed pineapple (with juice), vanilla, coconut, and nuts if using.
Stir wet ingredients into dry ingredients until just combined (do not overmix).
3. Bake
Pour the batter into the prepared pan.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan before frosting.
4. Make the Frosting
Beat cream cheese and butter together until smooth and fluffy.
Add vanilla, then gradually mix in powdered sugar until creamy.
5. Frost and Garnish
Spread frosting over the cooled cake.
Sprinkle with coconut and any optional toppings like chopped nuts or pineapple tidbits.
🌴 Tips & Variations
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For extra richness: Add 1/4 cup sour cream to the batter.
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Want cupcakes instead? Bake in lined muffin tins for 18–22 minutes.
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Make it a layer cake: Divide into two 9-inch round pans and adjust baking time to 25–30 minutes.
Let me know if you’d like a gluten-free or vegan version!