Pineapple Coconut Dream Cake Recipe

Introduction

Are you looking for a tropical dessert that will transport you to a sunny beach? Look no further than this delectable Pineapple Coconut Dream Cake recipe. Bursting with the flavors of juicy pineapple and creamy coconut, this cake is a true tropical delight. Whether you’re hosting a summer party or simply craving a taste of the islands, this cake is sure to satisfy your sweet tooth. In this blog post, we will provide you with step-by-step instructions to create this mouthwatering dessert.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup pineapple juice
– 1/2 cup coconut milk

For the pineapple filling:
– 2 cups diced fresh pineapple
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 cup water

For the coconut cream frosting:
– 2 cups heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon coconut extract

For the garnish:
– Shredded coconut
– Fresh pineapple slices
– Maraschino cherries

Steps

Step 1: Preparing the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice and coconut milk. Begin and end with the dry ingredients, mixing well after each addition.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 2: Making the Pineapple Filling

1. In a saucepan, combine the diced pineapple, granulated sugar, cornstarch, and water.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
3. Reduce the heat to low and simmer for 2 minutes, continuing to stir.
4. Remove the pineapple filling from the heat and let it cool completely.

Step 3: Preparing the Coconut Cream Frosting

1. In a mixing bowl, beat the heavy cream until soft peaks form.
2. Add the powdered sugar and coconut extract, and continue to beat until stiff peaks form.
3. Place the frosting in the refrigerator until you are ready to assemble the cake.

Step 4: Assembling the Cake

1. Place one cake layer on a serving plate and spread a layer of the pineapple filling on top.
2. Place the second cake layer on top of the filling.
3. Frost the top and sides of the cake with the coconut cream frosting.
4. Garnish the cake with shredded coconut, fresh pineapple slices, and maraschino cherries.

Keto and Low Carb Variations

If you’re following a keto or low carb diet, you can still enjoy the flavors of this Pineapple Coconut Dream Cake with a few modifications.

For the cake:
– Replace the all-purpose flour with almond flour or coconut flour.
– Use a low carb sweetener, such as erythritol or stevia, instead of granulated sugar.

For the pineapple filling:
– Replace the granulated sugar with a keto-friendly sweetener.

For the coconut cream frosting:
– Use a sugar-free powdered sweetener instead of powdered sugar.

Note: The texture and taste of the cake may vary slightly with these substitutions, but it will still be a delicious keto-friendly dessert.

Tips

– Make sure to cool the cakes completely before assembling and frosting to prevent the frosting from melting.
– For an extra burst of flavor, you can add a splash of rum to the pineapple filling.
– Toast the shredded coconut before garnishing the cake to enhance its flavor.
– Store the cake in the refrigerator to keep it fresh. It can be enjoyed for up to 3-4 days.

Conclusion

Indulge in the tropical flavors of this Pineapple Coconut Dream Cake and let your taste buds take a trip to paradise. This cake is a perfect dessert for any occasion, from summer parties to family gatherings. With its moist layers, tangy pineapple filling, and creamy coconut frosting, it is sure to become a favorite among your loved ones. So, grab your apron and get ready to create a slice of tropical heaven!

FAQs

1. Can I use canned pineapple instead of fresh?

Yes, you can use canned pineapple if fresh pineapple is not available. Just make sure to drain the pineapple well before using it in the filling.

2. Can I freeze the leftover cake?

Yes, you can freeze the leftover cake for up to 1 month. Make sure to wrap it tightly in plastic wrap or place it in an airtight container before freezing.

3. Can I use coconut cream instead of coconut milk?

Yes, you can use coconut cream instead of coconut milk in the cake batter. However, it may result in a richer and denser texture. Adjust the amount according to your preference.

4. Can I use whipped topping instead of homemade coconut cream frosting?

Yes, you can use store-bought whipped topping if you prefer. However, homemade coconut cream frosting will provide a richer and more authentic coconut flavor.

5. Can I make this cake in advance?

Yes, you can bake the cakes in advance and store them in the refrigerator for up to 2 days. Assemble and frost the cake just before serving for the best results.