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Pineapple Coconut Dream Cake

Enjoy a slice of this rich and velvety Pineapple Coconut Dream Cake that combines sweet crushed pineapple and toasted coconut, delivering a delightful tropical flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup crushed pineapple (drained) Press out excess juice before mixing.
  • 1/2 cup butter (softened) Use room temperature butter.
  • 2 large eggs Make sure they are at room temperature.
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the crushed pineapple and vanilla extract.
  5. In another bowl, combine the flour, baking powder, shredded coconut, and salt.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. Pour the batter into the prepared cake pan.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  2. Let cool before serving.

Notes

This cake can be topped with powdered sugar, whipped cream, and fresh pineapple wedges for an elegant presentation. Store leftovers in an airtight container for up to 3-5 days in the fridge, or freeze for up to 3 months.