Pineapple Coconut Dream Cake

Pineapple Coconut Dream Cake is a soft, moist cake made with crushed pineapple, shredded coconut, and a buttery base, delivering a sweet tropical flavor in every bite. Perfect for summer parties or family desserts!

Print Pin

Course: Dessert

Cuisine: American

Keyword: Pineapple Coconut Cake, Pineapple Coconut Dream Cake

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 260kcal

Equipment

Mixing bowls
Hand mixer or whisk
Measuring cups and spoons
9-inch cake pan
Cooling rack
Rubber spatula

Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter softened
1/2 cup crushed pineapple drained
1/2 cup shredded coconut
2 large eggs
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 cup shredded coconut for topping
1 cup milk
2 tablespoons pineapple juice
Small American flags optional, for decoration

Instructions

Step 1: Prep Your Pan

Grease a 9-inch cake pan and preheat the oven to 350°F (175°C).

Step 2: Mix the Wet Ingredients

In a bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract and pineapple juice.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together flour and baking powder. Slowly add the dry mixture to the wet ingredients, alternating with milk, and mix until smooth.

Step 4: Fold in Coconut & Pineapple

Gently fold in crushed pineapple and 1/2 cup shredded coconut. This adds that juicy, tropical flavor.

Step 5: Bake the Cake

Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Toast the Topping

Spread the remaining 1 cup of shredded coconut on a baking sheet and toast in the oven for 5 minutes or until lightly golden.

Step 7: Cool and Decorate

Allow the cake to cool completely before sprinkling the toasted coconut on top. Decorate with small flags if you’re making it for a party!

Nutrition