Description
Indulge in a slice of paradise with this Tropical Dream Cake! Moist and flavorful, this cake features the delightful combination of crushed pineapple and shredded coconut, topped with a light and fluffy whipped cream frosting. Perfect for any celebration or a refreshing treat on a warm day.
Ingredients
Scale
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup crushed pineapple, drained
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup toasted coconut for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Stir in the shredded coconut and crushed pineapple.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Frost the cooled cake with whipped cream and sprinkle with toasted coconut.
Notes
- Make sure the crushed pineapple is well-drained to prevent excess moisture in the cake.
- You can toast the coconut in a dry skillet over medium heat for a few minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
