Hawaiian Paradise Coconut Pineapple Cake

Description

Experience a slice of tropical bliss with the Hawaiian Paradise Coconut Pineapple Cake. This mouthwatering dessert blends the sweet and tangy flavors of pineapple with the lush, creamy texture of coconut, creating a perfect treat for any occasion. Whether you’re hosting a party or simply craving a taste of the islands at home, this cake promises to deliver an unforgettable culinary experience.

Ingredients

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 1 cup coconut milk
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• 1/2 cup pineapple chunks (for garnish)
• 1/2 cup toasted coconut flakes (for garnish)
• 1 cup (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-step Directions

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt to ensure a uniform mixture without lumps.

3. Cream the Butter and Sugar

Using a large mixing bowl, cream the butter and sugar until the mixture is light and fluffy, about 3-5 minutes, which is crucial for a light cake texture.

4. Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract, ensuring each egg is fully incorporated before adding the next.

5. Combine with Dry Ingredients

Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

6. Fold in Pineapple and Coconut

Gently fold in the crushed pineapple and shredded coconut until evenly distributed throughout the batter.

7. Bake the Cake

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. Prepare Frosting

While the cakes are cooling, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

9. Assemble and Garnish

Once the cakes are cool, level them if necessary, then layer and frost with the cream cheese frosting. Garnish with pineapple chunks and toasted coconut flakes.

Servings & Preparation Time

This recipe yields approximately 12 servings. Preparation time is about 20 minutes, and cooking time is 30 minutes. Total time from start to finish is about 2 hours, including cooling and assembly.

Tips for Storage & Reheating

• Store the cake in a refrigerator for up to 5 days in an airtight container to maintain freshness.
• This cake does not require reheating, but if preferred slightly warm, microwave a slice briefly for 10-15 seconds.

Conclusion

The Hawaiian Paradise Coconut Pineapple Cake is not just a dessert; it’s a festive centerpiece perfect for any gathering that calls for a cheerful, tropical vibe. With its rich flavors and moist, tender crumb topped with creamy frosting, it’s guaranteed to transport your senses straight to the sunny shores of Hawaii.

Hawaiian Paradise Coconut Pineapple Cake

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• Author: Dulcia
• Total Time: 2 hours
• Yield: 12 servings 1x

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Description

Experience a slice of tropical bliss with the Hawaiian Paradise Coconut Pineapple Cake. This mouthwatering dessert blends the sweet and tangy flavors of pineapple with the lush, creamy texture of coconut, creating a perfect treat for any occasion. Whether you’re hosting a party or simply craving a taste of the islands at home, this cake promises to deliver an unforgettable culinary experience.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 1 cup coconut milk
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• 1/2 cup pineapple chunks (for garnish)
• 1/2 cup toasted coconut flakes (for garnish)
• 1 cup (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure a uniform mixture without lumps.
3. Cream the Butter and Sugar: Using a large mixing bowl, cream the butter and sugar until the mixture is light and fluffy, about 3-5 minutes, which is crucial for a light cake texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract, ensuring each egg is fully incorporated before adding the next.
5. Combine with Dry Ingredients: Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut until evenly distributed throughout the batter.
7. Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Prepare Frosting: While the cakes are cooling, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
9. Assemble and Garnish: Once the cakes are cool, level them if necessary, then layer and frost with the cream cheese frosting. Garnish with pineapple chunks and toasted coconut flakes.
10. Store the cake in a refrigerator for up to 5 days in an airtight container to maintain freshness. This cake does not require reheating, but if preferred slightly warm, microwave a slice briefly for 10-15 seconds.

• Prep Time: 20 minutes
• Cook Time: 30 minutes