why make this recipe

This cake tastes like a small trip to the tropics. It is quick to mix and bakes fast. You get sweet pineapple and soft coconut in every bite. It works for weeknights, potlucks, or a simple family dessert.

introduction

Pineapple Coconut Dream Cake is a moist, easy cake with bright pineapple and warm coconut flavor. You do not need fancy tools. It uses common pantry items and comes together in one or two bowls. If you like coconut in other dishes, try a related savory recipe like Brazilian coconut chicken for a full meal with similar flavors.

how to make Pineapple Coconut Dream Cake

You mix dry ingredients in one bowl and wet in another. Fold them together without overmixing. Pour the batter into a greased pan and bake until a toothpick comes out clean. Let the cake cool before you cut it. This keeps the cake moist and even.

Ingredients :

1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup shredded coconut, 1/2 cup crushed pineapple (drained), 1/2 cup unsweetened coconut milk, 1/4 cup vegetable oil, 2 large eggs, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp vanilla extract, Pinch of salt

Directions :

Preheat your oven to 350°F (175°C). Grease and flour a round cake pan., 2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt., 3. In another bowl, mix coconut milk, vegetable oil, eggs, vanilla extract, crushed pineapple, and shredded coconut., 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined., 5. Pour the batter into the prepared cake pan., 6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean., 7. Let cool before serving. Enjoy your delicious tropical cake!

how to serve Pineapple Coconut Dream Cake

Serve at room temperature or slightly warm. Add a dollop of whipped cream or a scoop of vanilla ice cream. For a simple finish, sprinkle extra shredded coconut on top. You can also pair it with fresh fruit or a light fruit sauce. For other coconut ideas to pair with this cake, see a savory option like Brazilian coconut chicken.

how to store Pineapple Coconut Dream Cake

Cool the cake fully before you store it. Wrap it in plastic wrap or put it in an airtight container. Store at room temperature for 2 days. For longer storage, keep it in the fridge for up to 5 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.

tips to make Pineapple Coconut Dream Cake

Use drained crushed pineapple so the batter is not too wet. Do not overmix the batter — stir until just combined. Measure flour by spooning it into the cup, then level off. Use unsweetened coconut milk for a nice coconut taste without extra sugar. For more coconut ideas, explore this related dish: Brazilian coconut chicken.

variation (if any)

Add a simple glaze: mix powdered sugar with a little coconut milk and pour over the cooled cake.
Fold in 1/2 cup chopped macadamia nuts for crunch.
Use pineapple rings on top before baking for a classic look.
Make cupcakes by dividing batter into lined muffin tins; bake 18–22 minutes.

FAQs

Q: Can I use canned coconut milk?
A: Yes. Use unsweetened canned coconut milk. Shake the can and measure well.

Q: Do I need to drain the pineapple?
A: Yes. Drain well so the batter keeps the right texture.

Q: Can I use milk instead of coconut milk?
A: Yes. Regular milk will work but the cake will have less coconut flavor.

Q: Can I make this gluten free?
A: Use a 1:1 gluten-free flour blend to replace the all-purpose flour.

Q: Can I double the recipe?
A: Yes. Use two pans and check baking time; it may take a few minutes longer.

Conclusion

For more ideas and similar versions, check these recipes: Pineapple Coconut Dream Cake Recipe, Pineapple Dream Cake – Reluctant Entertainer, and Delightful Dream Cake (Pineapple Poke Cake) – Stuck On Sweet.

Pineapple Coconut Dream Cake