Pineapple Coconut Dream Cake!
Using a stand or hand mixer, cream the butter and sugar in a large mixing bowl until light and fluffy. This step incorporates air into the batter, which is crucial for achieving a soft cake texture.
Add the eggs one at a time, beating well after each addition. This helps the batter maintain its structure.
while ensuring the eggs are fully incorporated. Stir in the vanilla extract to enhance the overall flavor profile.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with.
the dry ingredients to maintain the batter’s consistency. Be careful not to overmix, as this can result in a dense cake.
Fold in the crushed pineapple and shredded coconut gently. This step adds the tropical flavors while maintaining the batter’s airy texture.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for even baking.
Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Proper cooling prevents the frosting from melting when assembled.
Prepare the frosting by beating butter until creamy. Gradually add powdered sugar, alternating.
with coconut milk, until you achieve a smooth consistency. Mix in vanilla extract and crushed pineapple for extra flavor.
How to Make
Begin by assembling the cake layers. Place one cake layer on a serving plate or cake stand, and spread a generous amount of frosting over the top. Use an offset spatula to create an even layer of frosting.
Add the second cake layer on top of the first, ensuring it is level. Apply a crumb coat of frosting over the entire cake.
This thin layer seals in crumbs and provides a smooth base for the final coat of frosting.
Spread the remaining frosting over the cake, starting from the top and working your way down the sides.
Use a bench scraper or spatula to smooth out the frosting, creating a clean, polished look.
Sprinkle shredded coconut evenly over the top and sides of the cake for garnish. Press gently to help the coconut adhere to the frosting. This adds texture and enhances the tropical presentation.
Chill the cake in the refrigerator for about 30 minutes to set the frosting. This step makes slicing the cake easier and ensures the layers remain intact.
When ready to serve, slice the cake with a sharp knife, wiping the blade clean between cuts for neat slices. Serve the cake on dessert plates, and enjoy with a glass of cold milk or coffee.
Store any leftover cake in an airtight container in the refrigerator. It can be enjoyed for up to three days, maintaining its moistness and flavor.
For an extra touch, garnish individual slices with fresh pineapple wedges or a drizzle of caramel sauce. This elevates the dessert’s presentation and flavor.
