Keyphrase: Tropical Pineapple Coconut Dream Cake
Bring a taste of the tropics to your table with this moist, fluffy Pineapple Coconut Dream Cake! Bursting with pineapple, coconut, and a tangy cream cheese frosting, it’s the perfect dessert for summer parties or anytime you want a sunny escape.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned crushed pineapple (drained, reserve juice)
- 1/2 cup pineapple juice (from can or bottle)
- 1 cup sweetened shredded coconut
- 1/2 cup sour cream
For the Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons pineapple juice
- 1/2 cup sweetened shredded coconut (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Mix in crushed pineapple, pineapple juice, shredded coconut, and sour cream until combined.
- Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
- Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and pineapple juice, beating until fluffy.
- Spread frosting over cooled cake. Sprinkle with shredded coconut. Chill before serving for best texture.
Tips & FAQ
- Can I use fresh pineapple? Yes, just chop finely and use the juice for extra flavor.
- Make it ahead: Cake can be baked and frosted a day in advance.
Love tropical flavors? Try our Quick & Creamy Cherry Cheesecake too!
