1/4 cup sweetened shredded coconut, toasted.
Fresh pineapple slices or wedges (optional).
Toasted coconut flakes (optional).
Directions
: Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round baking pans or line them with parchment paper.
Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl or with a standing mixer, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs and vanilla: Beat in the eggs one at a time, scraping the sides of the bowl after each addition. Mix in the vanilla extract.
Combine the wet and dry ingredients: Alternately add the flour mixture and the coconut milk in three additions, beginning and ending with the flour. Mix until just combined—do not overmix.
Fold in the pineapple: Gently fold the drained, crushed pineapple into the batter.
Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the buttercream: In a clean bowl, cream the butter until fluffy. Gradually beat in the powdered sugar, coconut milk, and coconut extract. Beat on high speed for 2-3 minutes, or until the mixture is light and fluffy. Add a pinch of salt to balance the sweetness.
Assemble the cake:
Place one cake half on a serving plate. Spread a generous layer of coconut buttercream on top.
Place the second cake half on top and evenly spread the buttercream over the top and sides.
Press shredded coconut against the sides and sprinkle with toasted coconut flakes. Garnish with fresh pineapple slices, if desired.
Chilling and Serving: For best results, refrigerate the cake for at least 30 minutes before slicing. Let the cake come to room temperature before serving for the creamiest texture.
Tips & Variations:
Substitute the pureed pineapple with pineapple chunks in syrup (drained) for extra sweetness.
Add ½ cup shredded unsweetened coconut to the batter for a more intense coconut flavor.
Cupcakes: Bake in paper-lined muffin cups for 18-20 minutes.
Garnish with roasted macadamia nuts or rum-soaked raisins for an extra luxurious twist.
Storage: Store
Cover and refrigerate for up to 4 days. Freeze individual slices in airtight containers for up to 2 months; let them thaw overnight in the refrigerator.
Conclusion:
Your pineapple-coconut dream cake is now ready to impress! With its moist layers, tropical flavors, and stunning presentation, this cake is perfect for any festive occasion—or just a sweet escape to the tropics. Give this recipe a try and let us know how you adapt it to create your own dream masterpiece!
