Introduction

If you’ve ever dreamed of escaping to a sunny island filled with ocean breezes and palm trees, this Pineapple Coconut Dream Cake is your delicious getaway. Packed with juicy pineapple, creamy coconut, and a tender, moist crumb, this cake captures tropical paradise in every bite. Whether you’re hosting a summer gathering or simply craving something refreshing and indulgent, this recipe is sure to become a new favorite.

Ingredients
For the Cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup crushed pineapple (with juice)

½ cup coconut milk

½ cup shredded sweetened coconut

For the Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

¼ cup coconut milk

1 teaspoon coconut extract (optional)

¼ cup finely crushed pineapple (well drained)

Additional shredded coconut for topping

Instructions

Preheat & Prepare:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment circles.

Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter & Sugar:
In a large bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Wet & Dry:
Add the crushed pineapple and coconut milk to the butter mixture. Slowly fold in the dry ingredients until just combined, then stir in the shredded coconut. Avoid overmixing for the fluffiest texture.

Bake the Cake:
Divide the batter between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Prepare the Frosting:
Beat the butter until creamy. Add powdered sugar gradually, mixing until smooth. Blend in the coconut milk and coconut extract. Fold in the crushed pineapple gently.

Assemble:
Spread frosting between the cake layers, then cover the top and sides. Finish by sprinkling shredded coconut over the cake.

Serving and Storage Tips

Best served chilled: The flavors deepen and the frosting firms beautifully after chilling for at least 1 hour.

Storage:

Refrigerated: Keeps fresh for 3–4 days in an airtight container.

Frozen: You can freeze the unfrosted layers for up to 2 months. Thaw before frosting.

Serving suggestion: Pair with pineapple slices, toasted coconut, or a scoop of coconut ice cream for extra tropical flair.

Variations