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
Scale
- 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
Instructions
- 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.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure a uniform mixture without lumps.
- 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.
- 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.
- 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.
- Fold in Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut until evenly distributed throughout the batter.
- 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.
- Prepare Frosting: While the cakes are cooling, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- 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.
- 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