Pineapple and Coconut Dream Cake
A light, moist cake infused with the tropical flavors of pineapple and coconut, perfect for any occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the Cake
- 2 cups all-purpose flour A foundation for our cake, offering a soft and tender crumb.
- 1.5 cups granulated sugar Sweetness that enhances the flavors and balances the acidity of the pineapple.
- 1 teaspoon baking soda A crucial leavener that lifts the cake to airy heights.
- 0.5 teaspoon salt Enhances all flavors, ensuring each bite is well-rounded.
- 1 cup crushed pineapple, drained Juicy, tropical goodness that brings moistness and flavor.
- 1 cup shredded coconut Chewy, aromatic flakes that add richness and depth.
- 0.75 cup vegetable oil Ensures a tender, moist crumb that lingers.
- 2 large eggs Binds our ingredients while adding richness.
- 1 teaspoon vanilla extract Fragrant and warming, it complements the tropical flavors beautifully.
For the Frosting
- 8 oz cream cheese, softened Provides a smooth, creamy frosting that balances sweetness.
- 0.5 cup unsalted butter, softened Adds richness and a velvety texture to the frosting.
- 4 cups powdered sugar Sweet, fluffy, and essential for that perfect frosting finish.
- 1 teaspoon vanilla extract An extra layer of aromatic delight in the frosting.
- 1 cup shredded coconut, toasted Adds nutty flavors and a crunchy texture on top of the frosting.
Decoration
- sufficient pineapple slices for decoration Fresh and fruity, they add visual appeal.
- sufficient maraschino cherries for decoration A classic touch, adding color and sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x13-inch baking pan.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- Add crushed pineapple, shredded coconut, vegetable oil, eggs, and vanilla extract to the dry mixture and mix until well combined.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
Frosting
- In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until the mixture is fluffy.
Decoration
- Spread the creamy frosting evenly over the cooled cake.
- Sprinkle toasted coconut over the frosting, then decorate with pineapple slices and maraschino cherries.
Serving
- Chill the decorated cake in the refrigerator for at least 1 hour before serving.
Notes
To make this cake healthier, consider substituting whole wheat flour or using natural sweeteners. Store leftovers in an airtight container in the refrigerator for up to five days.