A light, tropical tease — imagine juicy pineapple and toasted coconut in a soft, buttery cake that’s perfect for brunch, parties, or a sunny weeknight dessert.
introduction
Pineapple Coconut Dream Cake is a sunshiny, crowd-pleasing dessert that tastes like a mini vacation in every bite. This cake balances sweet pineapple with tender cake crumb and a hint of coconut texture, making it a top pick for family gatherings and Pinterest-worthy photos. For fresh, fruity baking inspiration you might also enjoy a lovely peaches and cream cake that pairs beautifully with warm weather menus.
Why You’ll Love This Pineapple Coconut Dream Cake
- Bright, tropical flavor without fussy techniques — quick to pull together.
- Family-friendly and kid-approved: soft crumb and sweet pineapple make it a hit.
- Great for make-ahead: bakes and stores well for parties or potlucks.
- Versatile — serve plain, dust with powdered sugar, or top with whipped cream.
- Easy pantry-staple ingredient list that’s simple to shop for.
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
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.
For variations on batter textures and pan choices, try similar mixing tips from easy cupcake recipes like these creative cupcake ideas.
Serving Suggestions Pineapple Coconut Dream Cake
- Serve warm with whipped cream and a sprinkle of toasted coconut.
- Slice and plate alongside fresh berries for a bright contrast.
- Make it brunch-friendly by pairing with coffee and a savory side.
- For a fun snack board, offer small cake slices next to tropical treats like coconut oil popcorn for a mix of sweet and crunchy.
Tips for Success Pineapple Coconut Dream Cake
- Drain the crushed pineapple well — excess moisture can make the cake dense.
- Measure flour properly (spoon into cup and level) to avoid a dry cake.
- Use room-temperature eggs and butter for a smoother, evenly mixed batter.
- Don’t overmix once flour is added; stop as soon as the batter is combined.
- Toast shredded coconut lightly in a dry pan for a deeper flavor before adding as a topping.
variation (if any)
- Coconut Glaze: Whisk powdered sugar with a little coconut milk and drizzle over the cooled cake.
- Bundt Version: Bake in a greased 10-cup bundt pan; increase bake time by 10–15 minutes and test with a toothpick.
- Tropical Layer Cake: Double the recipe, stack layers with whipped cream and pineapple slices for a show-stopper.
FAQs
Q: Can I use fresh pineapple instead of crushed canned pineapple?
A: Yes — finely chop or pulse fresh pineapple and drain well. Fresh pineapple adds bright flavor but be sure to remove excess juice.
Q: How should I store this cake?
A: Store at room temperature covered for up to 2 days, or refrigerate in an airtight container for up to 4 days. Bring to room temperature before serving for best texture.
Q: Can I make this gluten-free?
A: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour and check texture — you may need a touch more liquid.
Q: Is there a dairy-free option?
A: Use a dairy-free butter substitute and a non-dairy milk (like coconut milk) to keep the tropical flavor while making it dairy-free.
Pineapple Coconut Dream Cake
Ingredients
Method
- 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.
