🛒 Ingredients
For the Cake:
2½ cups (315g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick / 113g) unsalted butter, softened
½ cup (120ml) vegetable oil (keeps cake extra moist)
1¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
½ tsp coconut extract (optional but recommended)
1 cup (240g) crushed pineapple, well-drained (squeeze out excess liquid!)
1 cup (240ml) coconut milk (full-fat for best flavor)
🔥 Pro Tip: Press pineapple in a sieve or wrap in paper towels to remove moisture — prevents soggy cake!
For the Frosting:
8 oz (225g) cream cheese, softened
½ cup (1 stick / 113g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
¼ cup (60ml) coconut milk
1 tsp vanilla extract
½ tsp coconut extract (optional)
For the Toppings:
1 cup (80g) sweetened shredded coconut, toasted
Fresh pineapple chunks or rings (optional)
Maraschino cherries (optional, for classic flair)
🍍 Toasting Tip: Toast coconut in a dry skillet over medium heat 3–5 mins until golden — deepens flavor!
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round pans or line with parchment.
2️⃣ Mix Dry Ingredients
In a bowl, whisk:
Flour
Baking powder
Baking soda
Salt
Set aside.
3️⃣ Cream Butter, Oil & Sugar
In a large bowl, beat:
Butter
Oil
Sugar
Mix until light and fluffy (~2 mins).
4️⃣ Add Eggs & Extracts
Add eggs, one at a time, beating well after each.
Stir in vanilla and coconut extract.
5️⃣ Alternate Dry & Wet Ingredients
Gradually add dry ingredients in 3 parts, alternating with coconut milk in 2 parts:
Dry → Milk → Dry → Milk → Dry
Mix until just combined — don’t overmix!
6️⃣ Fold in Pineapple
Gently stir in drained crushed pineapple until evenly distributed.
7️⃣ Bake the Layers
Divide batter between pans.
Bake 30–35 minutes, until a toothpick comes out clean.
Cool in pans 10 mins, then transfer to wire racks.
8️⃣ Make the Frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar, then coconut milk, vanilla, and coconut extract.
Whip until fluffy (~2 mins).
9️⃣ Assemble & Decorate
Place one cake layer on a plate.
Spread frosting on top.
Add second layer, then frost top and sides.
Press toasted coconut onto the sides.
Top with pineapple chunks and cherries if desired.
🔟 Chill & Serve
Refrigerate at least 1 hour — helps set the frosting and enhances flavor.
Slice with a sharp knife (wipe blade between cuts).
🍽️ Serving Ideas:
At pool parties or luaus
As a birthday surprise
With iced tea or piña coladas
🌈 Variations & Pro Hacks
🌱 Gluten-Free? Use 1:1 GF flour blend — works beautifully
🧊 Make-Ahead Magic: Bake layers 1–2 days ahead; wrap and store at room temp
❄️ Freeze It! Freeze unfrosted layers for up to 3 months — thaw before frosting
🥥 Coconut Swap: Try unsweetened coconut for less sweetness
🍍 Pineapple Juice Boost: Brush warm layers with pineapple juice for extra moisture
🧠 Why This Works So Well
Crushed pineapple + coconut milk = double tropical moisture without sogginess
Oil + butter combo = rich flavor + ultra-moist texture
Toasted coconut topping = crunch and aroma that screams “vacation”
Cream cheese frosting = tangy balance to sweet cake
It’s not luck — it’s island-inspired baking genius. ✨
❤️ Final Thought: Sometimes, the Best Things Are Sweet & Sunny
You don’t need a plane ticket to escape to paradise.
Just good fruit, real coconut, and love.
This Pineapple Coconut Dream Cake proves that the most joyful desserts are often the brightest — where every bite tastes like sand, sun, and celebration.
So next time you want to bake something beautiful…
Grab those mixing bowls.
Whip up this tropical treasure.
And let your kitchen fill with the scent of coconut, vanilla, and joy.
Because great food doesn’t have to be hard —
It just has to taste like it came from the heart. 💛