Pineapple Coconut Dream Cake Recipe

Introduction

Imagine sinking your teeth into a fluffy, moist, and tropical cake that combines the flavors of pineapple and coconut. This Pineapple Coconut Dream Cake is a delightful treat that will transport you to a sunny beach with every bite. Whether you’re hosting a summer party or simply craving a taste of the tropics, this recipe is sure to impress. So, let’s dive into the world of tropical flavors and create this dreamy cake!

Ingredients

For the cake:

– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup coconut milk
– 1/2 cup pineapple juice
– 3 large eggs
– 1 teaspoon vanilla extract

For the pineapple coconut filling:

– 1 can (20 ounces) crushed pineapple, drained
– 1 cup sweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 cup water

For the cream cheese frosting:

– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract

Steps

Step 1: Preparing the cake batter

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, coconut milk, pineapple juice, eggs, and vanilla extract to the dry ingredients.
4. Mix well until all the ingredients are fully combined and the batter is smooth.

Step 2: Baking the cake layers

1. Divide the cake batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
3. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 3: Preparing the pineapple coconut filling

1. In a saucepan, combine the drained crushed pineapple, sweetened shredded coconut, granulated sugar, cornstarch, and water.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
3. Remove from heat and let the filling cool completely.

Step 4: Making the cream cheese frosting

1. In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
2. Gradually add the powdered sugar, one cup at a time, while continuing to beat.
3. Add the vanilla extract and beat until all the ingredients are well combined and the frosting is fluffy.

Step 5: Assembling the cake

1. Place one cake layer on a serving plate and spread a generous amount of the pineapple coconut filling on top.
2. Carefully place the second cake layer on top and press gently.
3. Frost the entire cake with the cream cheese frosting, covering the top and sides evenly.
4. Optional: Garnish with toasted coconut flakes or fresh pineapple slices for an extra tropical touch.

Keto and Low Carbs Variations

For those following a keto or low-carb diet, you can still enjoy the flavors of this Pineapple Coconut Dream Cake with a few modifications.

Keto variation:

– Replace the all-purpose flour with almond flour or coconut flour.
– Use a keto-friendly sweetener instead of granulated sugar.
– Replace the pineapple juice with sugar-free pineapple extract or flavoring.
– Replace the granulated sugar in the filling with a keto-friendly sweetener.
– Use a sugar-free cream cheese frosting recipe, sweetened with a keto-friendly sweetener.

Low carbs variation:

– Replace half of the all-purpose flour with almond flour or coconut flour.
– Use a lower glycemic index sweetener instead of granulated sugar.
– Replace the pineapple juice with unsweetened pineapple juice or unsweetened coconut milk.
– Reduce the amount of sugar in the filling or use a natural sweetener like Stevia.
– Use a reduced-sugar cream cheese frosting recipe.

Tips

– To make the cake even more moist, brush each layer with pineapple juice or simple syrup before adding the filling and frosting.
– Toasting the shredded coconut before using it in the filling or as a garnish will enhance its flavor and add a delightful crunch.
– For a more tropical twist, add a tablespoon of rum or coconut rum to the pineapple coconut filling.
– Make sure the cream cheese and butter for the frosting are at room temperature to achieve a smooth and creamy consistency.
– Chill the cake in the refrigerator for at least an hour before serving to allow the flavors to meld together.

FAQs

1. Can I use canned pineapple tidbits instead of crushed pineapple?

Yes, you can use canned pineapple tidbits instead of crushed pineapple. Simply drain the tidbits and chop them into smaller pieces before using them in the filling.

2. Can I make this cake in advance?

Absolutely! You can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days. Assemble the cake with the filling and frosting just before serving for the best results.

3. Can I freeze this cake?

Yes, you can freeze this cake. Wrap the assembled and frosted cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It will keep well in the freezer for up to three months. Thaw the cake in the refrigerator overnight before serving.

Conclusion

Indulge your taste buds with the tropical flavors of this Pineapple Coconut Dream Cake. From the moist cake layers to the sweet pineapple coconut filling and creamy cream cheese frosting, every bite will transport you to a paradise of flavors. Whether you stick to the classic recipe or opt for the keto or low-carb variations, this cake is guaranteed to be a hit at any gathering. So, gather your ingredients, follow the step-by-step instructions, and enjoy a slice of tropical heaven!