Pineapple Coconut Dream Cake
A soft and tender crumb cake with bright pineapple sweetness and toasty coconut texture, perfect for dessert or brunch.
Ingredients
For the Cake
- 1 cup crushed pineapple, drained Use canned or fresh pineapple, drained well.
- 1 cup shredded coconut Unsweetened preferred; can reduce to 3/4 cup for less texture.
- 1/2 cup unsalted butter, softened Can be replaced with equal amount of neutral oil.
- 1 cup granulated sugar Brown sugar can replace for a deeper flavor.
- 2 large eggs Can use egg replacer or flax eggs for egg-free version.
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Measure carefully to avoid dense cake.
- 1 1/2 teaspoons baking powder Ensure freshness for proper rise.
- 1/2 teaspoon salt
- 1/2 cup milk Any variety of milk can be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer.
- Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry mix to the creamed mixture, alternating with the milk.
- Gently fold in drained crushed pineapple and shredded coconut until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then invert onto a rack to cool completely before slicing.
Notes
Drain pineapple thoroughly to avoid excess moisture. Can be served warm or cooled with ice cream or coffee. Store leftovers properly to maintain texture.