Pineapple Coconut Dream Cake

Let’s Bake!

Step 1: Baking the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
3. Cream together butter and sugar in a large bowl until light and fluffy.
4. Add eggs one at a time, mixing well. Stir in vanilla.
5. Gradually add dry ingredients to the butter mixture, alternating with pineapple juice and coconut milk. Begin and end with dry ingredients.
6. Divide batter evenly between cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Making the Pineapple Filling

1. Combine pineapple, sugar, cornstarch, and water in a saucepan.
2. Cook over medium heat, stirring constantly, until thickened and boiling.
3. Reduce heat to low and simmer for 2 minutes, stirring constantly.
4. Cool completely.

Step 3: Preparing the Coconut Cream Frosting

1. Beat heavy cream until soft peaks form.
2. Add powdered sugar and coconut extract; beat until stiff peaks form.
3. Refrigerate until ready to assemble.

Step 4: Assembling Your Tropical Dream

1. Place one cake layer on a serving plate; spread with pineapple filling.
2. Top with the second cake layer.
3. Frost the top and sides with coconut cream frosting.
4. Garnish with shredded coconut, pineapple slices, and cherries.

Keto & Low-Carb Options

Craving this cake on a keto or low-carb diet? Here’s how to adapt the recipe:

• Cake: Substitute almond or coconut flour for all-purpose flour. Use a low-carb sweetener (erythritol or stevia) instead of granulated sugar.
• Filling: Use a keto-friendly sweetener.
• Frosting: Use a sugar-free powdered sweetener.

Note: Texture and taste may vary slightly.

Tips & Tricks for Tropical Success

• Cool cakes completely before frosting.
• Add a splash of rum to the pineapple filling (optional).
• Toast shredded coconut for enhanced flavor.
• Refrigerate for up to 3-4 days.

Frequently Asked Questions (FAQs)

Can I use canned pineapple?

Yes, drain well before using.

Can I freeze the cake?

Yes, for up to 1 month. Wrap tightly.

Can I use coconut cream instead of coconut milk?

Yes, it will result in a richer texture. Adjust amount as needed.

Can I use whipped topping instead of homemade frosting?

Yes, but homemade offers a richer coconut flavor.

Can I make this in advance?

Bake cakes ahead and refrigerate for up to 2 days. Assemble and frost before serving.

Enjoy Your Tropical Paradise!

This Pineapple Coconut Dream Cake is sure to be a hit! Indulge in the delicious flavors and share the joy with your friends and family.