Pineapple Coconut Dream Cake
A light, tropical dessert featuring juicy pineapple and toasted coconut in a soft, buttery cake, perfect for brunch or parties.
Ingredients
Dry ingredients
- 1.5 cups all-purpose flour Measure flour properly to avoid a dry cake.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsweetened shredded coconut Toast lightly in a dry pan for deeper flavor if desired.
Wet ingredients
- 0.5 cup butter, softened Use room temperature for best mixing.
- 1 cup granulated sugar
- 2 large eggs Use room temperature for smoother batter.
- 1 teaspoon vanilla extract
- 0.5 cup milk Dairy-free option: use non-dairy milk.
- 0.5 cup crushed pineapple, drained Drain well to avoid excess moisture.
Toppings (optional)
- to taste extra shredded coconut For sprinkling on top.
- to taste 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.
- Pour the batter into the prepared pan and smooth the top.
Baking
- 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.
Notes
For variations, try a coconut glaze or make a bundt version. Store at room temperature covered for up to 2 days or refrigerate in an airtight container for up to 4 days.