8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
For the Toppings
1 cup shredded sweetened coconut, toasted
Pineapple slices or chunks (optional)
Maraschino cherries (optional)
Instructions
Step 1: Make the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
Gradually add the dry ingredients alternately with the coconut milk, starting and ending with the dry mixture.
Fold in the crushed pineapple gently.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Frosting
In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating on low speed to combine.
Stir in coconut milk and extracts until the frosting reaches a smooth, spreadable consistency
Step 3: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Add the second cake layer and frost the top and sides.
Press toasted coconut onto the sides of the cake. Decorate the top with pineapple chunks and maraschino cherries if desired.
Formation and Methodology
The magic of this cake lies in the balance of flavors and textures:
Base: The moist, tender crumb of the cake is achieved with a mix of butter, oil, and coconut milk.
Flavor Layers: Crushed pineapple adds bursts of tropical sweetness.
Toppings: Toasted coconutprovides a nutty crunch, while pineapple and cherries enhance the visual appeal.
To store your Pineapple Coconut Dream Cake properly and maintain its freshness, follow these simple tips.
If the cake is unfrosted, you can keep it at room temperature in an airtight container for up to two days, ensuring it is completely cooled before storing to avoid moisture buildup.
For frosted cakes, refrigeration is ideal; cover the cake tightly with plastic wrap or store it in an airtight container to preserve the frosting and prevent it from absorbing other odors.
The refrigerated cake will stay fresh for 4–5 days, and it’s best to let it sit at room temperature for about 30 minutes before serving to enhance the flavors. If you need to store the cake for a longer period, freezing is a great option.
Wrap unfrosted cake layers in plastic wrap, followed by aluminum foil, and place them in a freezer-safe bag for up to three months.
For frosted cakes, freeze the entire cake or individual slices on a baking sheet until the frosting hardens, then wrap securely before storing in a freezer-safe container.
Always label and date your storage to keep track of freshness, and remember to thaw frozen cake in the refrigerator overnight for the best results.
By following these steps, your Pineapple Coconut Dream Cake will remain moist and delicious, ready to enjoy whenever you desire!
