Pineapple Coconut Dream Cake, a popular tropical dessert

A luscious tropical escape in cake form! This moist, fluffy coconut cake is layered with crushed pineapple, whipped cream, and toasted coconut—perfect for summer parties or anytime you crave sunshine.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 3 large eggs, room temp

• 1 tsp vanilla extract

• 1 tsp coconut extract

• 1 cup coconut milk (full-fat, shaken well)

• ½ cup crushed pineapple, drained (reserve juice)

For the Filling/Frosting:

• 2 cups heavy whipping cream, chilled

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 cup toasted coconut flakes (divided)

• 1 cup well-drained crushed pineapple

For Soaking (Optional):

• ¼ cup reserved pineapple juice + 2 tbsp malibu rum (or sub coconut milk)

Instructions

1. Bake the Cake:

   • Preheat oven to 350°F (175°C). Grease & line two 8-inch round pans.

   • Whisk flour, baking powder, and salt in a bowl.

   • Beat butter + sugar until fluffy. Add eggs one at a time, then extracts.

   • Alternate adding dry ingredients and coconut milk, mixing until just combined.

   • Fold in crushed pineapple.

   • Divide batter between pans. Bake 25-30 mins until a toothpick comes out clean.

   • Cool completely.

2. Toast Coconut:

   • Spread 1 cup coconut flakes on a baking sheet. Toast at 350°F for 5-7 mins, stirring often, until golden.

3. Make Whipped Cream Frosting:

   • Whip heavy cream + powdered sugar + vanilla to stiff peaks. Fold in ½ cup toasted coconut.

4. Assemble:

   • Brush cake layers with pineapple juice (or rum mixture) for extra moisture.

   • Spread ½ cup whipped cream on the first layer, then sprinkle ½ cup drained pineapple.

   • Top with the second layer. Frost entire cake with remaining cream.

   • Press remaining toasted coconut on the sides.

5. Chill & Serve:

   • Refrigerate at least 2 hours before slicing.

   • Garnish with pineapple slices, maraschino cherries, or edible flowers.

Why You’ll Love It

✅ Tropical paradise in every bite—sweet pineapple + creamy coconut.
✅ Light yet decadent—whipped cream keeps it airy.
✅ Stunning presentation—perfect for luaus or birthdays.

Pro Tips:

• Use canned coconut milk (not carton) for richer flavor.

• For a denser texture, swap whipped cream for coconut cream cheese frosting.

Pair with:

• A piña colada or iced hibiscus tea ☕🍹

Variations

🌱 Vegan? Use coconut yogurt + coconut whipped cream.
🍰 Sheet Cake Version: Bake in a 9×13″ pan and top with coconut flakes.

This cake tastes like a vacation on a plate!