Cinnamon Sugar Apple Cake
Transport your taste buds to a tropical paradise with this Pineapple Coconut Dream Cake. It’s a moist and fluffy cake infused with the sweet tang of pineapple and the creamy richness of coconut. Topped with luscious whipped cream and a sprinkle of shredded coconut, this dessert is perfect for celebrations, potlucks, or any occasion that calls for a bit of indulgence.
This Pineapple Coconut Dream Cake holds a special place in our hearts. It’s a dessert I whipped up on a whim for my husband’s birthday when he mentioned he wanted something “light and tropical.” The combination of pineapple and coconut was an instant hit, and now, it’s a staple at all our family gatherings. Even my little ones can’t resist helping sprinkle the coconut topping—it’s become a family tradition!
Why You’ll Love Pineapple Coconut Dream Cake
•Bursting with Tropical Flavor: The pineapple and coconut pair perfectly.
•Light and Fluffy: A cake that melts in your mouth.
•Simple to Make: Minimal effort with maximum reward.
•Perfect for Any Occasion: A showstopper for parties or a simple family dessert.
Ingredients Notes For Pineapple Coconut Dream Cake
•Pineapple: Use crushed pineapple in juice, not syrup, for a fresh flavor.
•Coconut Cream: Adds richness and enhances the tropical vibe.
•Flour: All-purpose flour is ideal, but cake flour works for an even lighter texture.
•Coconut Flakes: Sweetened or unsweetened, depending on your preference.
•Whipped Cream: Homemade or store-bought works equally well.
Recipe Steps
1.Prepare the Oven and Pan:
•Preheat the oven to 350°F (175°C).
•Grease and flour a 9×13-inch cake pan.
2.Mix the Batter:
•In a large bowl, cream together sugar and butter until light and fluffy.
•Add eggs one at a time, followed by coconut cream and vanilla extract.
•In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with pineapple juice.
•Fold in crushed pineapple.
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3.Bake:
•Pour the batter into the prepared pan and spread evenly.
•Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
•Allow the cake to cool completely before frosting.
4.Make the Topping:
•Spread whipped cream over the cooled cake.
•Sprinkle generously with shredded coconut and add a few pineapple chunks for garnish if desired.
5.Chill and Serve:
•Refrigerate for at least 2 hours before serving for best results.
Storage Options
•Refrigerator: Store in an airtight container for up to 5 days.
•Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw before serving.
Variations & Substitutions
•Add a Crunch: Top with toasted coconut flakes for an extra layer of flavor.
•Gluten-Free: Swap all-purpose flour with a gluten-free baking mix.
•Dairy-Free: Use dairy-free butter and coconut whipped cream.
Frequently Asked Questions
Q: Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely chop and drain any excess liquid.
Q: Can I make this cake in advance?
Yes, this cake tastes even better after chilling overnight.
Q: How do I toast coconut flakes?
Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
Pineapple Coconut Dream Cake is a taste of sunshine in every bite. Whether it’s for a special occasion or just because, this cake is sure to leave a lasting impression! 🌴🍍🥥
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Pineapple Coconut Dream Cake
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Cake:
- 1 box 15.25 oz yellow cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup crushed pineapple with juice do not drain
- 1 teaspoon vanilla extract
- For the Pineapple Coconut Filling:
- 1 cup crushed pineapple with juice do not drain
- 1 cup granulated sugar
- 1 cup sweetened shredded coconut
- For the Whipped Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted coconut for garnish
Instructions
- Prepare the Cake:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- Mix the Batter:
- In a large bowl, combine the yellow cake mix, vegetable oil, eggs, crushed pineapple with juice, and vanilla extract. Mix until well blended.
- Bake:
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Make the Filling:
- Cook the Filling:
- In a medium saucepan, combine the crushed pineapple, sugar, and shredded coconut. Cook over medium heat, stirring occasionally, until the mixture thickens slightly (about 5-7 minutes). Remove from heat and let it cool.
- Assemble the Cake:
- Using a fork, gently poke holes across the cooled cake. Spread the cooled pineapple coconut filling evenly over the top.
- Prepare the Whipped Topping:
- Whip the Cream:
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the Cake:
- Spread the whipped topping evenly over the pineapple coconut filling.
- Garnish:
- Sprinkle toasted coconut on top for garnish.
- Serve:
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
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