Step 7: Bake the Cake
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 8: Make the Frosting
In a clean bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar, one cup at a time, until smooth. Mix in the coconut extract (if using) and pineapple juice until you reach a spreadable consistency.
Step 9: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
- Add the second layer and frost the top and sides.
- Press shredded coconut onto the sides and top of the cake.
Step 10: Garnish and Chill
Decorate with pineapple slices, chunks, or even maraschino cherries for a classic tropical look. Chill the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Tips for the Perfect Pineapple Coconut Dream Cake
- Toasting coconut gives the cake a nutty depth and crunch—spread shredded coconut on a baking sheet and toast in the oven at 325°F for 5–7 minutes, stirring once.
- If you love extra pineapple flavor, brush reserved pineapple juice onto the cooled cake layers before frosting.
- For a lighter version, use whipped cream cheese frosting instead of the traditional buttercream style.
Final Thoughts
The Pineapple Coconut Dream Cake is more than just a dessert—it’s an experience of flavors that transport you straight to a beachside paradise. The combination of pineapple’s juicy sweetness, coconut’s tropical charm, and a soft, buttery cake makes this recipe a true crowd-pleaser.
Whether you serve it at birthdays, picnics, or family gatherings, this cake will leave everyone asking for seconds.
Would you like me to also give you a quick no-bake version of this Pineapple Coconut Dream Cake for when you don’t feel like turning on the oven?
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