Go Back

Best Homemade Pineapple Coconut Dream Cake

A luscious, moist tropical cake layered with crushed pineapple, creamy coconut frosting, and toasted shredded coconut.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Tropical
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut milk, full-fat
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple drained, juice reserved
Filling and Frosting
  • 1/2 cup crushed pineapple well-drained
  • 1 cup heavy cream
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon coconut extract
  • 1/2 cup sweetened shredded coconut toasted
  • 1/2 cup pineapple juice reserved from canned pineapple
  • 2 tablespoons sugar for simple syrup

Equipment

  • Two 9-inch round cake pans
  • Large mixing bowl
  • Small saucepan
  • Wire cooling rack
  • Hand mixer or stand mixer

Method
 

Baking
  1. Preheat oven to 350°F (175°C) and grease/line two 9-inch pans.
  2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Whisk coconut milk, oil, eggs, and vanilla in a separate bowl, then combine with dry ingredients.
  4. Fold in the 1 cup of crushed pineapple and divide batter between pans.
  5. Bake for 30-35 minutes until a toothpick comes out clean.
Assembly
  1. Simmer pineapple juice and 2 tablespoons sugar for 1 minute to make simple syrup, then cool.
  2. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  3. Macerate the 1/2 cup of pineapple for filling with a drop of coconut extract.
  4. Whip cream cheese, powdered sugar, and coconut extract; fold in separately whipped heavy cream.
  5. Brush cooled cakes with simple syrup, layer with frosting and pineapple filling, then frost the exterior.
  6. Press toasted coconut onto the sides and top, then refrigerate for 1 hour before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For best results, chill the heavy cream thoroughly before whipping and ensure cream cheese is at room temperature.