Pineapple Coconut Dream Cake

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. Cream together butter and sugar in a large bowl until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with dry ingredients.
6. Fold in pineapple and coconut until well combined.
7. Pour batter into prepared pan and spread evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While cake cools, make frosting: Beat heavy cream and powdered sugar until stiff peaks form.
10. Once cake is completely cool, frost with whipped cream and sprinkle with coconut flakes.
11. Chill for at least 2 hours before serving.

Variations

• Add chopped macadamia nuts to the batter.
• Brush with rum syrup before frosting (optional).
• Use other tropical fruits like mango or papaya.

Frequently Asked Questions (FAQ)

• Q: Can I use canned pineapple?
  A: Yes! Just drain it well.
• Q: Can I make this cake in advance?
  A: Bake the cake a day ahead and frost it the day of serving for best results.
• Q: Can I freeze this cake?
  A: Yes, but the texture may change slightly after thawing. Wrap tightly and freeze in an airtight container.

Conclusion

This Pineapple Coconut Dream Cake is a taste of the tropics! Its moist texture and delightful combination of flavors will make it a new family favorite. Enjoy your tropical escape!