Close your eyes. Imagine the most tender, impossibly moist cake, infused with the sweet-tart kiss of pineapple and the toasted, nutty whisper of coconut. Now, picture it crowned with a cloud of fluffy coconut frosting and a shimmering cascade of golden toasted coconut. This isn’t just a cake; this is Pineapple Coconut Dream Cake—a bite of pure, tropical paradise that transports you straight to a sun-drenched beach with every forkful.
More than a recipe, this is a celebration in layers. It’s the showstopping centerpiece for a summer party, the breathtaking finish to a holiday feast, and the sweet answer to the question, “What could possibly beat a classic?” With a clever technique that ensures extreme moisture and a frosting that’s lighter than air, this cake delivers dreamy flavor and stunning beauty without professional skills.
Get ready to bake the cake that makes everyone’s eyes light up.
Why This Recipe is the Ultimate Tropical Treat
This cake is engineered for maximum moisture, flavor, and visual delight.
The Guaranteed-Moist Secret: We use crushed pineapple in its juice—both the fruit and the liquid get folded into the batter, creating an unbelievably tender crumb that stays moist for days.
The Toasted Coconut Magic: Toasting the coconut unlocks its deep, nutty flavor, elevating the entire cake from simply sweet to complex and irresistible.
The Frosting of Dreams: A whipped cream cheese or stabilized whipped cream frosting provides the perfect light, tangy contrast to the sweet, dense cake.
Make-Ahead Marvel: This cake actually tastes better the next day, as the flavors fully meld, making it the ultimate stress-free dessert for entertaining.
Gathering Your Tropical Ingredients
For the Dreamy Cake Layers:
2 ½ cups (312g) all-purpose flour, spooned & leveled
2 cups (400g) granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, at room temperature
1 cup (240ml) buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon coconut extract (optional, but recommended)
½ cup (1 stick / 113g) unsalted butter, melted and cooled
1 (20 oz) can crushed pineapple in juice, UNDRAINED
For the Coconut Cream Dream Frosting:
1 (8 oz) block full-fat cream cheese, softened to room temperature
½ cup (1 stick / 113g) unsalted butter, softened to room temperature
4-5 cups (480-600g) powdered sugar, sifted
2-3 tablespoons heavy cream or coconut milk
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
For the Toasted Coconut & Garnish:
2 cups sweetened shredded coconut, toasted
Maraschino cherries, pineapple rings, or edible flowers (for garnish)
The Foolproof, Step-by-Step Method to Paradise
Step 1: Toast the Coconut & Prep
Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet. Toast for 5-10 minutes, stirring frequently, until golden brown. Watch closely—it burns quickly! Let cool completely.
Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
Step 2: Make the Super-Moist Cake Batter
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate bowl, whisk the eggs, buttermilk, vanilla, and coconut extract. Gradually whisk in the melted butter.
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