Description
Sweet pineapple coconut dream cake combines tropical flavors in a moist, delightful dessert. Hawaiian-inspired layers blend creamy coconut frosting with tangy pineapple for a refreshing treat you’ll savor with each delectable bite.
Ingredients
Scale
- 5 large eggs
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) crushed pineapple, drained
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup shredded coconut
- 3 cups (375 g) all-purpose flour
- 2 ½ tsps baking powder
- ½ tsp salt
- ½ cup (100 g) granulated sugar
- 2 tsps vanilla extract
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1–2 tbsps coconut milk (for consistency)
- ½ cup toasted coconut flakes
- ½ cup pineapple chunks
Instructions
- Preparation: Preheat oven to 350F (175C), positioning the rack in the center for uniform heat distribution. Grease and flour a 9×13-inch baking pan to prevent sticking.
- Batter Creation: In a large mixing bowl, combine vanilla cake mix, crushed pineapple with juice, shredded coconut, vegetable oil, eggs, and water. Blend thoroughly using an electric mixer until the mixture becomes smooth and homogeneous.
- Baking Process: Pour the batter into the prepared pan, ensuring an even surface. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully cooked.
- Cooling Stage: Remove cake from oven and allow to cool completely at room temperature, creating the ideal foundation for frosting.
- Frosting Development: Cream together softened cream cheese and butter until light and fluffy. Gradually incorporate vanilla extract and powdered sugar, mixing until a silky, spreadable frosting forms.
- Decoration and Finishing: Once cake has reached ambient temperature, spread the cream cheese frosting evenly across the surface. Sprinkle additional shredded coconut for texture and visual appeal. Optionally, garnish with fresh pineapple chunks to enhance the tropical essence.
- Serving Preparation: Refrigerate the cake for at least two hours to allow flavors to meld and set. Cut into precise squares and serve chilled, presenting a luscious tropical-inspired dessert.
Notes
- Prevent Cake Sticking: Generously grease and flour the baking pan, using parchment paper for easier removal and guaranteed non-stick surface.
- Pineapple Moisture Control: Drain crushed pineapple slightly to prevent excess liquid from making the cake too dense or soggy during baking.
- Mixing Technique Matters: Blend ingredients thoroughly but avoid overmixing, which can develop tough gluten and create a dense cake texture.
- Coconut Enhancement: Toast shredded coconut before adding to the recipe for deeper, nuttier flavor and increased aromatic complexity.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 13
- Calories: 400
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg