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Moist Pineapple Coconut Dream Cake with Creamy Buttercream

moist pineapple coconut dream cake - featured image
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A tropical-inspired moist and tender cake featuring crushed pineapple and shredded coconut, topped with a light and creamy buttercream frosting. Perfect for any occasion, this easy homemade cake delivers a sweet, juicy, and dreamy flavor experience.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240 ml) crushed pineapple in juice, drained
  • 1 cup (80 g) shredded sweetened coconut
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
  • For the Buttercream:
  • 1 cup (227 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2–3 tbsp heavy cream or whole milk
  • Pinch of salt
  • ¼ cup (20 g) toasted shredded coconut (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth.
  5. Fold in drained crushed pineapple and shredded coconut gently.
  6. Add dry ingredients and buttermilk alternately in three additions, starting and ending with the dry ingredients. Mix on low speed just until combined after each addition.
  7. Divide batter evenly between prepared pans and smooth tops with a spatula.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. For the buttercream, beat softened butter on medium speed until creamy.
  11. Gradually add sifted powdered sugar on low speed. Add vanilla extract, pinch of salt, and heavy cream or milk until smooth and spreadable.
  12. Place one cake layer on serving plate, spread a generous layer of buttercream on top.
  13. Add second layer and frost top and sides evenly.
  14. Sprinkle toasted shredded coconut on top for garnish if desired.
  15. Optional: Brush cake layers lightly with pineapple juice before frosting for extra moistness.
  16. Chill cake for 30 minutes after frosting to set buttercream and ease slicing.

Notes

Do not overmix after adding flour to keep cake tender. Drain crushed pineapple well to avoid soggy batter. Use softened butter for smooth buttercream. Brushing cake layers with pineapple juice before frosting adds extra moistness. Chilling cake after frosting helps set buttercream and makes slicing easier. Can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: pineapple cake, coconut cake, buttercream frosting, tropical cake, moist cake, easy cake recipe, homemade cake, dessert

Find it online: https://larameals.com/moist-pineapple-coconut-dream-cake-recipe-easy-homemade-buttercream-delight/