Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Coconut Dream Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lina Judi
  • Total Time: 1 hour

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