Pineapple Coconut Dream Cake

There’s something magical about a homemade Pineapple Coconut Dream Cake that immediately wraps you in warmth. The sweet, tropical aroma drifts through the kitchen, inviting everyone to gather around. With each slice, you get the delightful mingling of rich coconut and juicy pineapple, a taste that feels like sunshine on your palate, no matter the season!

Pineapple Coconut Dream Cake

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A delightful tropical cake blending rich coconut and juicy pineapple for a warm, comforting treat.

• Author: 02
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Tropical
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened coconut flakes
• 1 cup crushed pineapple, drained
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
3. Add the eggs one by one, beating well after each addition.
4. Gently mix in the crushed pineapple, coconut flakes, and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir this mixture into the wet ingredients, alternating with the milk, until just combined.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool before serving.

Notes

For an extra rich flavor, use brown sugar instead of granulated sugar. Adding a sprinkle of cinnamon or nutmeg to the batter will give it a warm spiciness.

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 20g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Let’s Make It Together

Creating this Pineapple Coconut Dream Cake is like a comforting hug, providing both joy and satisfaction. Start by preheating your oven, the first step in your journey to deliciousness. As you grease your baking pan, it’s almost like preparing a cozy blanket for the cake—setting the stage for something wonderful to unfold. With your ingredients measured and ready, there’s a rhythm to the mixing that feels almost meditative. Creaming the butter and sugar until it’s light and fluffy awakens joyful memories; just the sweet sound of whirring beaters puts a smile on your face. As you fold in the crushed pineapple and coconut, you’ll notice the batter becoming a lovely golden hue, hinting at the sweetness to come. Once it’s in the oven, the kitchen fills with the heavenly scent of baking, and all you can do is wait—an exercise in patience that is more than worth it!

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened coconut flakes
• 1 cup crushed pineapple, drained
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This creates a smooth, inviting base for your cake.
3. Add the eggs one by one, beating well after each addition. This step is key to achieving a luscious texture.
4. Gently mix in the crushed pineapple, coconut flakes, and vanilla extract, savoring the tropical aroma that fills your kitchen.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir this mixture into the wet ingredients, alternating with the milk, until just combined. You want to ensure everything is seamlessly blended, but don’t overdo it!
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Feel the excitement building as you prepare to bake.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The edges will be lightly golden, and the center will be springy to the touch.
8. Allow to cool before serving, letting the cake settle so those delightful flavors can meld together.

Nutritional Snapshot

• Serving Size: 1 slice
• Calories: Approximately 300
• Protein: 4g
• Carbs: 42g
• Fat: 12g
• Fiber: 1g

Packed with protein and fiber, this Pineapple Coconut Dream Cake keeps you full without feeling heavy, making it a perfect treat for those cozy family gatherings!

Table Inspiration

This cake is perfect for any moment, whether it’s a bustling family dinner or a quiet afternoon tea. Pair it with fresh fruit for a brunch get-together or serve it with a scoop of vanilla ice cream for a delightful dessert. Paired with a refreshing iced tea or a rich cup of coffee, it’s sure to be a hit! Just imagine the smiles it’ll bring to your table.

Keep It Fresh

To store your Pineapple Coconut Dream Cake, let the cake cool completely at room temperature. Cover it tightly with plastic wrap or transfer it to an airtight container to keep it fresh for up to five days in the refrigerator. If you want to save it for later, slice it up and freeze it in individual portions. Just wrap each piece in plastic wrap and aluminum foil before placing it in a freezer bag. When you’re ready, thaw it overnight in the fridge, and enjoy it just like new!

Betty’s Secrets

• For an extra rich flavor, use brown sugar instead of granulated sugar. It’ll add a lovely depth and chewiness!
• Make sure the butter is very soft; it should practically melt into the sugar for that perfect texture.
• Adding a sprinkle of cinnamon or nutmeg to the batter will give it a warm spiciness that’s simply irresistible.
• Feel free to add chopped nuts like walnuts or almonds for a crunchy contrast that complements the soft cake.
• For a finishing touch, you can drizzle a simple glaze made with powdered sugar and a splash of pineapple juice over the cooled cake.

Creative Twists

• In the fall, swap out half the flour for pumpkin puree and add a sprinkle of cinnamon to create a Seasonal Pumpkin Coconut Dream Cake!
• During the summer, try incorporating fresh berries, such as blueberries or raspberries, for a bright burst of flavor.
• Mix some chocolate chips into the batter for an indulgent Chocolate Pineapple Coconut Cake that will please any chocoholic!

Your Questions Answered

Can I use fresh pineapple instead of canned? Absolutely! Just make sure to finely chop and drain it well before mixing to avoid excess moisture.

How do I know when my cake is done baking? A toothpick should come out clean from the center, and the top should spring back lightly when touched.

What can I do with leftover cake? You can turn it into a delightful trifle by layering it with whipped cream and fresh fruit!

I don’t have coconut flakes; can I leave them out? You can! Just be aware that the texture might change slightly, but the cake will still be delicious.