Tropical Layer Cake Recipe (Print Version)
# Ingredients:
→ For the Cake
01 -
3 cups all-purpose flour
02 -
2 1/2 tsp baking powder
03 -
1/2 tsp salt
04 -
1 cup unsalted butter, room temperature
05 -
1/2 cup granulated sugar
06 -
5 large eggs
07 -
2 tsp vanilla extract
08 -
1 cup coconut milk
09 -
1 cup crushed pineapple, drained
10 -
1 cup shredded coconut
→ For the Cream Cheese Frosting
11 -
8 oz cream cheese, softened
12 -
1/2 cup unsalted butter, softened
13 -
4 cups powdered sugar, sifted
14 -
1 tsp vanilla extract
15 -
Optional: 1-2 tbsp coconut milk (for consistency)
→ For Garnish
16 -
1/2 cup toasted coconut flakes
17 -
1/2 cup pineapple chunks
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 -
Gradually add the flour mixture to the butter mixture, alternating with coconut milk, beginning and ending with the flour mixture. Mix until just combined.
05 -
Gently fold in the crushed pineapple and shredded coconut using a spatula until evenly distributed.
06 -
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
07 -
In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. If needed, add a bit of coconut milk for a spreadable consistency.
08 -
Place one layer of cake on a serving plate and spread a layer of cream cheese frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake.
09 -
Sprinkle toasted coconut flakes on top and arrange pineapple chunks for a beautiful finish.
# Notes:
01 -
Pineapple Coconut Dream Cake is a tropical delight with layers of pineapple and coconut, topped with a tangy cream cheese frosting and garnished with toasted coconut and pineapple chunks. Perfect for any gathering or special celebration!
02 -
To Toast Coconut: Spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through, until golden brown.
03 -
Storage: Store in the refrigerator for up to 5 days.
04 -
For a more intense coconut flavor, you can use coconut extract in addition to or instead of the vanilla extract.