Pineapple Coconut Cake

As the warm sun shines down and the days grow longer, the allure of tropical desserts becomes irresistible. With their vibrant flavors and refreshing ingredients, tropical sweets transport you to a sun-kissed paradise, even if you're enjoying them in your own kitchen. Among these delightful treats, the Tropical Paradise Pineapple Coconut Cake stands out not just for its stunning appearance but also for its exquisite taste, combining the lusciousness of pineapple with the rich, creamy notes of coconut. This cake is a celebration of island flavors and is perfect for summer gatherings, birthday parties, or simply as a special indulgence on a warm afternoon.

Pineapple Coconut Cake

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Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup crushed pineapple, drained

½ cup unsweetened coconut flakes

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

2 ½ teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

For the Frosting:

1 cup unsweetened coconut cream

4 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (adjust for consistency)

Extra coconut flakes for decoration

For Garnish (optional):

Fresh pineapple slices

Toasted coconut flakes

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Cake Batter:

- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

- Add in the eggs, one at a time, mixing well after each addition.

- Stir in the crushed pineapple and vanilla extract until well combined.

Combine Dry Ingredients:

- In another bowl, whisk together the flour, baking powder, and salt.

- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.

- Fold in the unsweetened coconut flakes gently until distributed throughout the batter.

Bake:

- Pour the batter evenly into the prepared cake pans.

- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

- Once baked, remove from the oven and allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

- In a large bowl, beat the coconut cream and vanilla extract together.

- Gradually add powdered sugar, one cup at a time, mixing thoroughly.

- Add milk to reach the desired spreading consistency.

Assemble the Cake:

- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top.

- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Decorate:

- Sprinkle extra coconut flakes over the frosted cake for decoration.

- Optionally, add fresh pineapple slices and toasted coconut flakes on top for a tropical touch!

Serve: Slice and serve your delicious Tropical Paradise Pineapple Coconut Cake, and enjoy the burst of tropical flavors in every bite!

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Prep Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 12