Pineapple Coconut Dream Cake

Let’s Bake!

Step 1: Baking the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
3. Cream together softened butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well. Stir in vanilla.
5. Gradually add dry ingredients to the butter mixture, alternating with pineapple juice and coconut milk. Begin and end with dry ingredients.
6. Divide batter evenly between prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Making the Pineapple Filling

1. Combine pineapple, sugar, cornstarch, and water in a saucepan.
2. Cook over medium heat, stirring constantly, until thickened and boiling.
3. Reduce heat to low and simmer for 2 minutes, stirring constantly.
4. Remove from heat and cool completely.

Step 3: Whipping up the Coconut Cream Frosting

1. Beat heavy cream until soft peaks form.
2. Add powdered sugar and coconut extract; beat until stiff peaks form.
3. Refrigerate until ready to assemble the cake.

Step 4: Assembling Your Tropical Masterpiece

1. Place one cake layer on a serving plate; spread with pineapple filling.
2. Top with the second cake layer.
3. Frost the entire cake with coconut cream frosting.
4. Garnish with shredded coconut, pineapple slices, and cherries.

Keto & Low-Carb Options

Enjoy this cake even on a keto or low-carb diet! Simply substitute:

• Cake: Almond or coconut flour for all-purpose flour; a low-carb sweetener (erythritol or stevia) for sugar.
• Filling: Keto-friendly sweetener for sugar.
• Frosting: Sugar-free powdered sweetener for powdered sugar.

Note: Texture and taste may vary slightly.

Tips & Tricks for Cake Perfection

• Cool cakes completely before frosting.
• Add a splash of rum to the filling for extra flavor (optional).
• Toast shredded coconut before garnishing.
• Refrigerate to keep fresh (up to 3-4 days).

Frequently Asked Questions

Can I use canned pineapple?

Yes! Just drain it well before using.

Can I freeze leftover cake?

Yes, for up to 1 month. Wrap tightly or store in an airtight container.

Can I use coconut cream instead of coconut milk?

Yes, but it will be richer and denser. Adjust the amount as needed.

Can I use store-bought whipped topping?

Yes, but homemade frosting offers a richer coconut flavor.

Can I make this ahead of time?

Yes, bake the cakes up to 2 days ahead and refrigerate. Assemble and frost just before serving.

Enjoy Your Slice of Paradise!

This Pineapple Coconut Dream Cake is a delicious treat for any occasion. The moist layers, tangy filling, and creamy frosting are sure to be a hit!