Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
Incorporate dry ingredients and wet ingredients: Gradually add the dry ingredients into the wet mixture in alternating batches with the milk and pineapple juice. Start and end with the dry ingredients. Stir in the shredded coconut and crushed pineapple.
Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the frosting: While the cakes cool, beat the cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fluffy. Stir in the vanilla extract.
Frost the cake: Once the cakes are completely cooled, spread a layer of frosting on top of the first cake. Place the second cake on top and frost the entire cake with the remaining cream cheese frosting.
Decorate: Sprinkle shredded coconut over the top of the frosted cake. Garnish with fresh pineapple chunks, if desired.
Serve: Slice and enjoy your Pineapple Coconut Dream Cake!
Serving and Storage Tips:
Serving: Serve this cake chilled for a refreshing treat. It pairs wonderfully with a hot cup of tea or coffee.
Storage: Store any leftovers in an airtight container in the refrigerator. This cake can last up to 4-5 days in the fridge. If you want to keep it fresh for a longer period, you can freeze it. Just wrap it tightly in plastic wrap or foil, and it can last up to 2-3 months in the freezer.
Variations:
Tropical Twist: Add chopped macadamia nuts or toasted almonds to the cake batter for extra crunch and flavor.
Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour to make this cake gluten-free.
Vegan: Substitute the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) and use dairy-free butter and vegan cream cheese for the frosting.
Layered Cake: You can make this cake as a layered cake for extra drama by baking the batter in three 8-inch round pans and layering with frosting between each layer.
FAQs:
Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple, but be sure to grate or finely chop it, and drain any excess juice before adding it to the batter.
Can I make this cake ahead of time? Absolutely! You can bake the cake in advance and store it in the refrigerator for a few days or freeze it for longer storage. Frost the cake just before serving.
Is this cake very sweet? The combination of pineapple and coconut makes this cake naturally sweet, but the cream cheese frosting adds a tangy balance. If you prefer a less sweet frosting, you can reduce the powdered sugar in the frosting by ½ cup.
Can I substitute the shredded coconut with something else? While the coconut adds a unique texture and flavor, you can substitute it with chopped nuts, like pecans or walnuts, or even leave it out entirely for a more subtle flavor.
Enjoy the delightful and tropical flavors of this Pineapple Coconut Dream Cake, and let it transport you to a sunny paradise with every bite!
