Pineapple Coconut Dream Cake

 

Ingredients:

For the Cake:

2 1/2 cups (310g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (225g) unsalted butter, softened

1 3/4 cups (350g) granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon coconut extract (optional, for extra flavor)

1 cup (240ml) buttermilk (or whole milk)

1 cup (240ml) crushed pineapple, drained (reserve juice for frosting)

1 cup (90g) shredded sweetened coconut

For the Frosting:

8 oz (225g) cream cheese, softened

1/2 cup (115g) unsalted butter, softened

4 cups (480g) powdered sugar

1 teaspoon vanilla extract

2 tablespoons reserved pineapple juice

1/2 cup (45g) shredded coconut, toasted for garnish (optional)

For the Filling (Optional):

1 cup (240ml) crushed pineapple, drained

1/4 cup (50g) granulated sugar

1 tablespoon cornstarch

1/4 cup (60ml) pineapple juice (reserved from canned pineapple

Instructions:

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13-inch pan.

2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes).

4. Add the eggs one at a time, beating well after each addition. Stir in vanilla and coconut extract.

5. Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix until just combined.

6. Fold in the crushed pineapple and shredded coconut.

7. Divide the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Filling (Optional):

1. In a saucepan, combine crushed pineapple, sugar, cornstarch, and pineapple juice.

2. Cook over medium heat, stirring constantly until thickened (about 5 minutes).

3. Remove from heat and let cool completely before using as a filling.

3. Prepare the Frosting:

1. In a large bowl, beat the cream cheese and butter until smooth and creamy.

2. Gradually add powdered sugar, one cup at a time, beating until fluffy.

3. Add vanilla extract and pineapple juice, mixing until combined.

4. Assemble the Cake:

1. If using filling, spread it between cake layers.

2. Frost the cake with the pineapple cream cheese frosting.

3. Sprinkle toasted coconut on top for garnish.

4. Chill for at least 1 hour before serving for best flavor and texture.

Serving Suggestions:

Serve chilled or at room temperature with a dollop of whipped cream.

Pair with a tropical fruit salad for an extra touch.

Tips for Success:

Drain the pineapple well to avoid excess moisture in the cake.

Toast the coconut for a richer, nutty flavor.

Store leftovers in the fridge for up to 4 days in an airtight container.

Enjoy your Pineapple Coconut Dream Cake, a tropical delight full of sweet pineapple and coconut goodness!