About This RecipeThis recipe is for a cake that incorporates pineapple and coconut flavors. It typically involves a moist cake base, often with crushed pineapple, and is complemented by a frosting or topping containing coconut. The preparation method is standard for layer cakes or sheet cakes.Why You’ll Love This RecipeThe combination of pineapple and coconut provides a sweet and tropical flavor profile. The texture of the cake is often moist due to the inclusion of fruit. It is a dessert suited for warm-weather gatherings or as an alternative to traditional chocolate or vanilla cakes.IngredientsFor the Cake:2 cups all-purpose flour2 cups granulated sugar1 teaspoon baking soda1/2 teaspoon salt2 large eggs1 teaspoon vanilla extract1 can (20 ounces) crushed pineapple, undrained1 cup chopped pecans or walnuts (optional)For the Frosting/Topping:1 package (8 ounces) cream cheese, softened1/2 cup unsalted butter, softened3 1/2 cups confectioners’ sugar1 teaspoon vanilla extract1 cup sweetened shredded coconutAdditional shredded coconut for garnish (optional)Step by Step InstructionsPreheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt.Add the eggs, vanilla extract, and the entire can of undrained crushed pineapple to the dry ingredients. Mix until just combined.If using, fold in the chopped nuts.Pour the batter into the prepared pan(s).Bake for 30 to 40 minutes (for a 9×13 pan) or 25 to 35 minutes (for round pans), or until a wooden skewer inserted into the center comes out clean.Allow the cake to cool completely in the pan(s) on a wire rack.While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth.Gradually add the confectioners’ sugar and vanilla extract, beating until the frosting is creamy and spreadable.Stir in the 1 cup of shredded coconut by hand.Once the cake is completely cool, spread the frosting evenly over the top.If desired, sprinkle additional shredded coconut over the frosted cake for garnish.FAQCan I use fresh pineapple instead of canned?Canned crushed pineapple is typically used for its consistent moisture content and texture. Using fresh pineapple may alter the liquid ratio in the batter and could require adjustments.Can this cake be made in advance?Yes, the flavor of the cake often intensifies when stored overnight. It can be baked, cooled, and frosted a day before serving.Is there a way to make the cake less sweet?The sweetness level is characteristic of this type of dessert. Reducing the sugar in the cake batter may affect its texture and moisture.You Must KnowThe cake must be completely cool before frosting to prevent the cream cheese frosting from melting. Do not drain the crushed pineapple, as the liquid is required for the correct batter consistency and moisture. Ensure the cream cheese and butter are adequately softened to avoid lumps in the frosting.Storage TipsDue to the cream cheese frosting, this cake must be stored in the refrigerator. Cover it tightly with plastic wrap or store in an airtight container. It will keep for up to 5 days. The cake can also be frozen, without frosting, for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Pineapple Coconut Dream Cake: A Tropical Slice of Heaven
