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 butter and sugar in a large bowl 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 cake 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 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

Craving this cake on a keto or low-carb diet? Here’s how to adapt the recipe:

• Cake: Use almond flour or coconut flour; substitute granulated sugar with erythritol or stevia.
• Filling: Use a keto-friendly sweetener.
• Frosting: Use a sugar-free powdered sweetener.

Note: Texture and taste may vary slightly.

Tips & Tricks

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

Frequently Asked Questions (FAQs)

Can I use canned pineapple?

Yes! Just drain it well before using.

Can I freeze leftovers?

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

Can I use coconut cream instead of milk?

Yes, but it will be richer and denser. Adjust the amount to your liking.

Can I use store-bought whipped topping?

Yes, but homemade frosting tastes better!

Can I make this ahead?

Bake the cakes ahead and refrigerate for up to 2 days. Assemble and frost just before serving.

Enjoy Your Tropical Treat!

This Pineapple Coconut Dream Cake is a guaranteed crowd-pleaser! Share it with your friends and family and let them experience a little slice of paradise.