Description
Experience a tropical escape with this Pineapple Coconut Dream Cake. Moist layers of pineapple-infused cake are complemented by a luscious pineapple filling and light, airy coconut frosting. It’s a delightful dessert perfect for any occasion.
Ingredients
Scale
- For the Cake:
- 1 box yellow cake mix or white cake mix
- 1 cup crushed pineapple (with juice)
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- For the Pineapple Filling:
- 1 can 20 oz crushed pineapple (with juice)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/2 cup cold water
- For the Coconut Frosting:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp coconut extract
- 1 cup shredded sweetened coconut (toasted, optional for garnish)
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the cake mix, crushed pineapple with juice, coconut milk, vegetable oil, eggs, and vanilla extract.
- Mix on medium speed for about 2-3 minutes, or until the batter is smooth and well combined.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Pineapple Filling:
- In a medium saucepan, combine the crushed pineapple with juice, granulated sugar, cornstarch, and cold water.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
- Remove from heat and allow the pineapple filling to cool completely.
- Prepare the Coconut Frosting:
- In a large bowl, whip the heavy cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and coconut extract, continuing to whip until stiff peaks form.
- Set the whipped cream frosting aside.
- Assemble the Cake:
- Place one layer of the cooled cake on a serving platter.
- Spread a generous layer of the pineapple filling over the top of the first cake layer.
- Place the second cake layer on top, pressing down gently.
- Frost the entire cake with the coconut whipped cream frosting, making sure to cover the sides and top evenly.
Notes
- For added flavor, you can mix in some coconut flakes into the cake batter.
- To toast the shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until golden.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
