Description
Looking for a cake that feels like a mini vacation in every bite? This Pineapple and Coconut Dream Cake is your tropical escape. Bursting with juicy pineapple, creamy coconut milk, and a soft, fluffy crumb, this dessert is a dream come true for any occasion. Whether you’re in need of a quick breakfast treat, an easy dinner dessert idea, or just a refreshing twist on classic cake recipes, this one ticks all the boxes. It’s simple to make, absolutely stunning, and ideal for birthdays, potlucks, or lazy weekend indulgence. Moist, sweet, and packed with island flavor—it’s one of those easy recipes you’ll come back to again and again.
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened
½ cup granulated sugar
½ cup light brown sugar
3 large eggs room temperature
1 teaspoon vanilla extract
1 cup canned crushed pineapple partially drained
¾ cup full-fat coconut milk
1 cup sweetened shredded coconut
4 oz cream cheese softened
2 tablespoons unsalted butter softened
1 ½ cups powdered sugar
2 tablespoons coconut milk
¼ cup shredded coconut for topping
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
4. Add the eggs one at a time, then mix in the vanilla extract.
5. Mix in the partially drained crushed pineapple and coconut milk.
6. Gradually add the dry ingredients to the wet, mixing just until combined.
7. Fold in the shredded coconut using a rubber spatula.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.
11. If frosting: Beat cream cheese and butter, add powdered sugar, then mix in coconut milk. Spread over cooled cake.
12. Top with additional shredded coconut if desired. Slice and serve!
Notes
Drain the pineapple slightly but retain a little juice for added flavor and moisture.
Lightly toasting the shredded coconut before adding it to the batter intensifies the nutty flavor.
This cake tastes even better the next day—store it tightly covered for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pineapple cake, coconut cake, easy dessert, tropical cake, moist cake, summer cake