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Pineapple And Coconut Dream Cake

A tropical delight combining the sweetness of pineapple with creamy coconut in a moist cake, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup crushed pineapple, drained Ensure it's well-drained to prevent excess moisture
  • 1 cup shredded coconut
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature
  • 1 cup milk Can substitute with almond or coconut milk
  • 3/4 cup brown sugar
  • 3 eggs Large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This will take about 2-3 minutes.
  3. Beat in the eggs, one at a time, followed by the vanilla extract and milk. Mix until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
  6. Fold in the drained crushed pineapple and shredded coconut into the batter until evenly distributed.
Baking
  1. Pour the batter into the prepared baking pan, spread evenly, and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can freeze individual slices for up to 3 months.