Description
Hello, dear food enthusiasts! Today, we are diving into a tropical delight that is sure to brighten up your day and satisfy your sweet cravings. Get ready to embark on a culinary adventure with ourPineapple Coconut Dream Cake. This cake is not just a treat for your taste buds but also a feast for your eyes. Letās get started!
Ingredients
- Optional Substitutions:For a dairy-free version, you can use vegan butter and a dairy-free cream cheese alternative. You can also substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Instructions
- Preheatthe oven to 350Ā°F (175Ā°C). Grease and flour three 9-inch round cake pans.
- Whisktogether the flour, baking powder, and salt in a medium bowl. Set aside.
- Beatthe butter and sugar together in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually Addthe flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
- Foldin the crushed pineapple and shredded coconut until evenly distributed.
- Dividethe batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Coolthe cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Frostthe cakes once cooled. Spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and repeat the process with the third layer. Frost the top and sides of the cake.
- Garnishwith pineapple chunks and toasted coconut flakes.
Notes
Ensure the butter is at room temperature for easier mixing.
Drain the pineapple well to avoid excess moisture in the batter.
Toast the coconut flakes lightly to bring out their flavor.