introduction
Tropical, tender, and just sweet enough—this Pineapple Coconut Dream Cake brings sunshine to your kitchen with every slice. The crumb is moist from crushed pineapple and uplifted by toasted coconut for a recipe that’s perfect for brunch, potlucks, or a cozy weeknight dessert.
This cake is easy to make and even easier to love; if you’re into bright, tropical flavors, you might also enjoy a light, citrusy twist like coconut lime cupcakes to round out a dessert table.
Why You’ll Love This Pineapple Coconut Dream Cake:
- Bright, tropical flavor from pineapple and coconut that feels special but not fussy.
- Moist, tender crumb that stays fresh for days—great for make-ahead desserts.
- Simple pantry ingredients and straightforward steps—perfect for busy bakers.
- Family-friendly and crowd-pleasing; kids and adults both reach for seconds.
- Versatile: serve as a snack cake, dessert, or brunch centerpiece.
Ingredients Needed :
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
Wet ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup crushed pineapple, drained
Toppings (optional)
- Extra shredded coconut for sprinkling
- Powdered sugar for dusting
If you like portable pineapple and coconut flavor, these blueberry cheesecake protein bites offer another snack-style idea with similar vibes for busy mornings.
Step-by-Step Instructions :
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and crushed pineapple.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve with extra coconut or a dusting of powdered sugar, if desired.
Serving Suggestions Pineapple Coconut Dream Cake
Serve slices warm or room temperature with a scoop of vanilla ice cream for a classic pairing. For brunch, put it on a dessert board alongside fresh fruit and light pastries, or offer mini slices with coffee for a tropical coffee break. This cake also pairs beautifully with a cinnamon-forward breakfast—try it with cinnamon roll pancakes recipe if you’re planning a big weekend spread.
Tips for Success Pineapple Coconut Dream Cake
- Measure flour correctly: spoon into the cup and level off to avoid a dense cake.
- Drain pineapple thoroughly to keep the batter from getting too wet—pat with paper towels if needed.
- Toast the shredded coconut lightly in a dry skillet for 2–3 minutes to deepen flavor before adding to the batter.
- Don’t overmix once you add the flour—mix until just combined to keep the cake tender.
- For a make-ahead option, store cooled cake in an airtight container; it stays moist for 2–3 days in the fridge. For more prep-friendly ideas, see the carrot cake overnight oats approach to breakfast-style planning.
variation (if any)
- Tropical Layer Cake: Double the recipe and bake in two 9-inch pans, layer with whipped cream and crushed pineapple between layers.
- Mini Bundt Cakes: Use a mini bundt pan for individual servings and garnish with a lime glaze.
- Coconut Cream Twist: Fold 1/2 cup sweetened shredded coconut into the batter and top with a coconut cream cheese frosting for extra indulgence.
FAQs
Q: Can I use crushed pineapple from a can?
A: Yes—canned crushed pineapple works great. Just be sure to drain it well so the batter doesn’t become too wet.
Q: Can I substitute buttermilk for regular milk?
A: Yes. Use an equal amount of buttermilk for a slightly tangier, tender crumb—reduce baking soda to 1/4 teaspoon if using full buttermilk to balance rise.
Q: How do I store leftovers?
A: Keep cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for 3–4 days. Bring to room temp before serving for best flavor.
Q: Can I make this gluten-free?
A: You can substitute a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Check the blend for xanthan gum—add 1/4 tsp if it’s missing to help texture.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsweetened shredded coconut
Wet Ingredients
- 0.5 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 0.5 cup crushed pineapple, drained
Toppings (optional)
- Extra shredded coconut for sprinkling
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and crushed pineapple.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Serve with extra coconut or a dusting of powdered sugar, if desired.
