Pineapple and Coconut Dream Cake
A delightful dessert capturing the essence of summer with luscious crushed pineapple and shredded coconut, creating a light, airy texture that melts in your mouth.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour A velvety base ensuring a tender crumb.
- 1.5 cups granulated sugar Sweetness that balances the tropical flavors.
- 1 teaspoon baking soda A key leavening agent for a light and airy cake.
- 0.5 teaspoon salt Enhances the cake’s flavor, adding complexity to sweetness.
- 1 cup crushed pineapple, drained Juicy, sweet bursts of sunshine in every bite.
- 1 cup shredded coconut Sweet, chewy strands that evoke the tropics.
- 0.75 cups vegetable oil Ensures a moist texture that keeps the cake rich.
- 2 large eggs Essential for binding and adding richness.
- 1 teaspoon vanilla extract A warm, aromatic touch.
Frosting Ingredients
- 8 oz cream cheese, softened A creamy, tangy element for the frosting.
- 0.5 cups unsalted butter, softened Rich and buttery for the perfect frosting.
- 4 cups powdered sugar Sweetness that smoothly contrasts the cake’s tartness.
- 1 teaspoon vanilla extract (frosting) Enhances the creaminess with aromatic notes.
- 1 cup shredded coconut, toasted Provides a crunchy, nutty finish.
- as needed pineapple slices for decoration Adding a gorgeous, vibrant touch.
- as needed maraschino cherries for decoration A playful pop of color and sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
- Add the crushed pineapple, shredded coconut, vegetable oil, eggs, and vanilla extract to the dry mix. Mix until combined.
- Pour the mixture into the prepared pan, spreading it evenly.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Frosting
- In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until a soft frosting forms.
- Spread the frosting generously over the cooled cake.
Decoration
- Sprinkle toasted shredded coconut over the frosting.
- Decorate with pineapple slices and maraschino cherries.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
For best results, follow all steps carefully, including preheating the oven and allowing the cake to cool before frosting. Consider variations such as using whole wheat flour or coconut sugar for a healthier option.