Go Back
Pineapple and Coconut Dream Cake with tropical decorations
Print Recipe

Pineapple and Coconut Dream Cake

A tropical delight that blends sweet pineapple and rich coconut with creamy frosting, perfect for summer gatherings.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Cake, Dessert
Cuisine: American, Tropical
Keyword: Coconut Cake, Dream Cake, Pineapple Cake, summer cake, Tropical Dessert
Servings: 12 servings
Calories: 380kcal

Ingredients

For the Cake

  • 2 cups all-purpose flour Forms the soft, tender base of your cake.
  • 1 1/2 cups granulated sugar Sweetness that perfectly contrasts with the tartness of pineapple.
  • 1 teaspoon baking soda Helps your cake rise beautifully.
  • 1/2 teaspoon salt Enhances all the other flavors.
  • 1 cup crushed pineapple, drained Bringing a tropical flair.
  • 1 cup shredded coconut Adds a rich texture and aromatic sweetness.
  • 3/4 cup vegetable oil Ensures your cake remains moist and fluffy.
  • 2 large eggs Bind the ingredients together.
  • 1 teaspoon vanilla extract Rounds out the flavors.

For the Frosting

  • 8 oz cream cheese, softened For a creamy, luscious frosting.
  • 1/2 cup unsalted butter, softened Adds richness and depth.
  • 4 cups powdered sugar Sweetness to balance the tanginess.
  • 1 teaspoon vanilla extract Enhances frosting’s flavor.
  • 1 cup shredded coconut, toasted A crunchy finish packed with flavor.

For Decoration

  • as needed pineapple slices For decoration.
  • as needed maraschino cherries For decoration.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
  • In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, and salt.
  • Add the crushed pineapple, shredded coconut, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.

Baking

  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely.

Frosting

  • In a mixing bowl, beat together the cream cheese and butter until smooth.
  • Gradually add in powdered sugar and vanilla extract, beating until creamy.
  • Spread the frosting over the cooled cake and sprinkle toasted shredded coconut on top.
  • Decorate with pineapple slices and maraschino cherries.

Chilling

  • Chill the cake in the refrigerator for at least 1 hour before serving.

Notes

Be sure to drain the crushed pineapple well. Use room-temperature ingredients for smoother batter. Avoid overmixing to maintain fluffiness.