Description
Tropical paradise meets sweet indulgence in this Pineapple Coconut Dream Cake, blending luscious island flavors with creamy textures. Moist layers of coconut-infused cake topped with caramelized pineapple and silky frosting will transport taste buds to a sun-drenched escape.
Ingredients
Scale
Main Ingredients:
- 5 large eggs
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup unsalted butter, room temperature
- 1 cup shredded coconut
- 3 cups all-purpose flour
Cake Structure Ingredients:
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
Frosting and Garnish Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons coconut milk (for consistency)
- ½ cup toasted coconut flakes
- ½ cup pineapple chunks
Instructions
- Prepare a temperate kitchen workspace and adjust the oven temperature to 350F (175C), ensuring the rack is centered for optimal heat circulation.
- Select a 9×13-inch baking vessel and thoroughly coat its interior with a light layer of grease and flour to prevent potential cake adherence.
- Consolidate the vanilla cake mix, crushed pineapple with its natural juice, shredded coconut, vegetable oil, eggs, and water into a spacious mixing container.
- Utilize a whisk or electric mixer to integrate the ingredients, transforming them into a uniform, silky batter without lumps or dry pockets.
- Transfer the liquid mixture into the prepared baking pan, carefully distributing it to create an even surface that will promote consistent baking.
- Position the pan in the preheated oven and allow the cake to bake for approximately 30-35 minutes, monitoring its progress by inserting a clean toothpick into the center.
- Remove the cake once the toothpick emerges clean, indicating complete internal cooking, and allow it to cool completely at room temperature.
- Whip the softened cream cheese and butter together until they achieve a light, airy consistency with no visible lumps.
- Introduce vanilla extract and powdered sugar to the cream cheese mixture, blending until a smooth, spreadable frosting develops.
- Once the cake has reached ambient temperature, generously apply the cream cheese frosting across its entire surface.
- Embellish the frosted cake with an additional layer of shredded coconut, creating a textural and visual appeal.
- Optional: Strategically place fresh pineapple chunks for an extra burst of tropical flavor and aesthetic charm.
- Refrigerate the completed dessert for a minimum of two hours, allowing the flavors to meld and the texture to stabilize.
- Slice into precise squares and serve chilled, presenting a refreshing and decadent tropical-inspired confection.
Notes
- Drain pineapple thoroughly to prevent a soggy cake, using a fine-mesh strainer or cheesecloth to remove excess moisture.
- Toast shredded coconut beforehand for an enhanced nutty flavor and extra crunch that elevates the cake’s texture.
- Swap vegetable oil with coconut oil to intensify the tropical coconut profile and create a more authentic island-inspired dessert.
- For a gluten-free version, replace the vanilla cake mix with a gluten-free alternative and ensure all other ingredients are certified gluten-free.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg