Pineapple Coconut Dream Cake

This tropical-inspired dessert combines the sweetness of pineapple with the creamy richness of coconut, creating a light and flavorful treat perfect for any occasion.
Whether you’re celebrating a special event or just craving something indulgent, this cake delivers a dreamy taste of paradise with every bite.

🍰 Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional)
• 1 cup crushed pineapple, drained
• 1 cup coconut milk

For the Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup coconut milk
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional)

For the Toppings

• 1 cup shredded sweetened coconut, toasted
• Pineapple slices or chunks (optional)
• Maraschino cherries (optional)

🧁 Instructions

Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
5. Gradually add the dry ingredients, alternating with the coconut milk — starting and ending with the dry ingredients.
6. Gently fold in crushed pineapple.
7. Divide the batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Frosting

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, mixing on low speed until combined.
3. Stir in coconut milk and extracts until frosting reaches a smooth, spreadable consistency.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
2. Add the second layer and frost the top and sides.
3. Press toasted coconut onto the sides of the cake.
4. Garnish with pineapple chunks and maraschino cherries if desired.

🌺 Formation and Methodology

The magic of this cake lies in its balance of textures and flavors:

• Base: A moist, tender crumb created from a perfect mix of butter, oil, and coconut milk.
• Flavor Layers: Crushed pineapple adds natural sweetness and tropical depth.
• Toppings: Toasted coconut delivers a satisfying crunch, while pineapple and cherries make the cake as beautiful as it is delicious.

🧊 Storage Tips

To keep your Pineapple Coconut Dream Cake fresh and moist:

• Unfrosted Cake:
  Store at room temperature in an airtight container for up to 2 days once fully cooled.
• Frosted Cake:
  Refrigerate in an airtight container or tightly covered with plastic wrap for up to 4–5 days.
  Let it sit at room temperature for about 30 minutes before serving for the best flavor.
• Freezing:
  • Unfrosted layers: Wrap in plastic wrap, then aluminum foil, and freeze up to 3 months.
  • Frosted cake or slices: Freeze until firm, then wrap securely and store in a freezer-safe container.
  • Thaw overnight in the refrigerator before serving.