Why make this recipe
Pineapple Coconut Dream Cake is more than just a dessert; it’s a slice of tropical paradise on your plate. This simple yet delightful cake brings together the sweetness of pineapple and the richness of coconut. It’s perfect for birthdays, potlucks, or any gathering where you want to impress friends and family with a delicious homemade treat. The moist texture and flavorful combination make it a favorite for both kids and adults alike.
How to make Pineapple Coconut Dream Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pineapple juice
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
Directions
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the oil, eggs, pineapple juice, and vanilla.
- Stir the wet ingredients into the dry ingredients until just blended.
- Fold in the shredded coconut and crushed pineapple.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool completely before serving.
How to serve Pineapple Coconut Dream Cake
After the cake has cooled, you can serve it as is or add a light glaze made of powdered sugar and pineapple juice for extra sweetness. It’s lovely on its own, but you can also serve it with whipped cream or a scoop of vanilla ice cream for a delightful finish.
How to store Pineapple Coconut Dream Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.
Tips to make Pineapple Coconut Dream Cake
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- For an extra coconut flavor, toast the shredded coconut before adding it to the batter.
- If you notice the cake browning too quickly, cover it loosely with aluminum foil during baking.
Variation
You can add nuts, such as chopped pecans or walnuts, to the batter for added crunch. Alternatively, consider swirling in some cream cheese frosting for a richer flavor experience.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to crush and drain it well before adding it to the batter.
2. Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
3. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it properly and keep it covered until you are ready to serve.
Pineapple Coconut Dream Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Description
A delightful cake that combines the sweetness of pineapple and the richness of coconut, perfect for any gathering.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pineapple juice
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
Instructions
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the oil, eggs, pineapple juice, and vanilla.
- Stir the wet ingredients into the dry ingredients until just blended.
- Fold in the shredded coconut and crushed pineapple.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool completely before serving.
Notes
Make sure to drain the crushed pineapple well to avoid a soggy cake. For extra coconut flavor, consider toasting the shredded coconut before adding it to the batter.