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Sliced Pineapple Coconut Dream Cake on a plate with tropical decorations

Pineapple Coconut Dream Cake

A light, tropical dessert featuring juicy pineapple and toasted coconut in a soft, buttery cake, perfect for brunch or parties.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: Tropical
Calories: 300
Ingredients Method Notes

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.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, cream the softened butter and sugar together until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and crushed pineapple.
  5. In another bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
  2. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. 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.