Pineapple and Coconut Dream Cake
A delightful combination of pineapple and coconut, this cake captures the essence of summer with its tender crumb and creamy frosting.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour The foundation of the cake, giving it a tender, buttery crumb.
- 1.5 cups granulated sugar Adds sweetness and helps the cake rise.
- 1 teaspoon baking soda Gives the cake its light, airy structure.
- 0.5 teaspoon salt Enhances all the flavors.
- 1 cup crushed pineapple, drained Imparts a juicy, fruity essence.
- 1 cup shredded coconut Adds a rich, chewy texture.
- 0.75 cups vegetable oil Ensures the cake is moist and tender.
- 2 large eggs Bind the ingredients together.
- 1 teaspoon vanilla extract Offers a sweet, aromatic note.
Frosting Ingredients
- 8 oz cream cheese, softened Forms a smooth, creamy base for the frosting.
- 0.5 cups unsalted butter, softened Adds richness to the frosting.
- 4 cups powdered sugar Sweetens the frosting.
- 1 teaspoon vanilla extract Enhances the overall flavors.
- 1 cup shredded coconut, toasted Brings out a nutty flavor in the frosting.
Decoration
- to taste Pineapple slices Adds a festive touch.
- to taste Maraschino cherries Provides a pop of color.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the crushed pineapple, shredded coconut, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely.
Frosting
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
- Spread the frosting over the cooled cake and sprinkle with toasted coconut.
- Decorate with pineapple slices and maraschino cherries.
Chilling
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
Ensure your ingredients are fresh and properly measured. You can make this cake ahead of time and store it in an airtight container in the refrigerator for up to five days.