Description
Hawaiian Pineapple Coconut Dream Cake is a tropical delight that captures the essence of paradise in every slice. This moist and fluffy cake, infused with sweet pineapple and creamy coconut, is topped with luscious cream cheese frosting, making it an irresistible treat for any occasion. Whether you’re celebrating a summer barbecue or simply indulging on a regular day, this cake will transport your taste buds to an island getaway.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup granulated sugar
- 1 cup full-fat coconut milk
- 1 cup pineapple chunks (fresh or canned, drained)
- 3 large eggs
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 4 cups powdered sugar (sifted)
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
- 2. In a bowl, whisk together flour and baking powder; set aside.
- 3. In another bowl, beat sugar and eggs until light and fluffy. Gradually mix in coconut milk until smooth.
- 4. Gently fold in pineapple chunks.
- 5. Combine dry ingredients with wet mixture until just blended—avoid overmixing.
- 6. Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool before frosting.
- 7. Spread cream cheese frosting between layers and on top of the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For extra texture, consider adding crushed macadamia nuts to the batter. You can substitute almond milk for coconut milk if desired. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.