Hawaiian Pineapple Coconut Dream Cake: A Tropical Slice of Heaven
Imagine a dessert that instantly transports you to a sunny tropical paradise—soft, fluffy cake layers infused with pineapple, layered with creamy coconut frosting, and topped with sweet, golden pineapple chunks. The Hawaiian Pineapple Coconut Dream Cake is exactly that—a celebration of vibrant flavors and textures that dance on your palate.
Every bite delivers the perfect balance of sweet and tangy pineapple, the smooth richness of coconut, and a light, airy cake that practically melts in your mouth. This dessert isn’t just for special occasions; it’s a delightful centerpiece for birthdays, summer parties, or even a cozy weekend treat at home. Baking this cake brings warmth to the kitchen and a tropical vacation vibe to your table, all in one slice.
Ingredients Needed
Here’s a list of ingredients with approximate calorie counts per batch:
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| All-purpose flour | 2½ cups | 1140 kcal |
| Granulated sugar | 2 cups | 1540 kcal |
| Baking powder | 2½ tsp | 25 kcal |
| Salt | ½ tsp | 0 kcal |
| Unsalted butter, softened | 1 cup (2 sticks) | 1620 kcal |
| Eggs | 4 large | 280 kcal |
| Coconut milk | 1 cup | 445 kcal |
| Crushed pineapple, drained | 1 cup | 82 kcal |
| Vanilla extract | 2 tsp | 24 kcal |
| Shredded sweetened coconut | 1½ cups | 675 kcal |
| Cream cheese | 8 oz | 800 kcal |
| Powdered sugar | 4 cups | 1600 kcal |
| Heavy cream | ½ cup | 400 kcal |
Step-by-Step Cooking Instructions
- Preheat the oven
Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. - Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. - Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. - Add eggs and vanilla
Beat in eggs, one at a time, then add vanilla extract. Mix until well combined. - Incorporate dry ingredients and coconut milk
Alternately add the flour mixture and coconut milk, starting and ending with flour. Beat until just combined. - Fold in pineapple
Gently fold in the drained crushed pineapple and shredded coconut. - Bake the cake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on a wire rack. - Prepare the frosting
Beat cream cheese until smooth. Gradually add powdered sugar and heavy cream, mixing until creamy and fluffy. - Assemble the cake
Place one cake layer on a serving plate. Spread a layer of frosting, then top with the second cake layer. Frost the top and sides. Garnish with additional shredded coconut and pineapple chunks if desired.
Tips for Customizing the Recipe
- Make it dairy-free: Use coconut cream and a dairy-free cream cheese alternative.
- Add tropical flair: Mix in macadamia nuts or a splash of rum extract.
- Extra moist cake: Substitute part of the butter with unsweetened applesauce.
- Layer variations: Make it a sheet cake for easier serving or cupcakes for individual portions.
- Frosting twists: Top with whipped coconut cream for a lighter version.
Nutritional Information (Per Serving – Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~580 kcal |
| Protein | 6 g |
| Fat | 33 g |
| Carbohydrates | 60 g |
| Fiber | 2 g |
| Sugar | 42 g |
| Sodium | 220 mg |
Serving Suggestions
This cake shines when paired with tropical-inspired sides. Serve with fresh pineapple slices, mango puree, or a scoop of coconut ice cream. It works beautifully as a centerpiece for summer parties, luau-themed events, or even as a special birthday dessert. For smaller gatherings, cupcakes or mini cake layers offer a fun, portion-controlled alternative.
Hawaiian Pineapple Coconut Dream Cake: A Tropical Slice of Heaven
12 slices
servings25
minutes30
minutes580
kcalIngredients
2½ cups all-purpose flour
2 cups granulated sugar
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
4 large eggs
1 cup coconut milk
1 cup crushed pineapple, drained
2 tsp vanilla extract
1½ cups shredded sweetened coconut
For Frosting:
8 oz cream cheese, softened
4 cups powdered sugar
½ cup heavy cream
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and sugar: Beat softened butter and granulated sugar until light and fluffy (3–4 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine wet and dry: Alternately add flour mixture and coconut milk, starting and ending with flour. Mix until just combined.
- Fold in pineapple and coconut: Gently incorporate crushed pineapple and shredded coconut.
- Bake the cake: Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Prepare frosting: Beat cream cheese until smooth, gradually add powdered sugar and heavy cream, mixing until fluffy.
- Assemble: Spread frosting between layers and over the top and sides. Garnish with extra coconut and pineapple chunks if desired.
Notes
- Dairy-Free Option: Substitute coconut cream for heavy cream and use a dairy-free cream cheese alternative to make the frosting vegan-friendly.
Moist Cake Tip: Drain the crushed pineapple well and fold it gently into the batter. Overbaking can dry the layers, so check with a toothpick.
FAQs
1. What makes a Hawaiian Pineapple Coconut Dream Cake unique?
This cake combines soft, fluffy layers with sweet pineapple, shredded coconut, and creamy frosting, giving a tropical, melt-in-your-mouth experience unlike ordinary cakes.
2. Can I make this cake dairy-free?
Yes! Substitute coconut cream for heavy cream and use a dairy-free cream cheese alternative for the frosting. The tropical flavors remain rich and delicious.
3. How do I keep the cake moist?
Draining the pineapple properly, folding it gently into the batter, and not overbaking are key. You can also brush layers with pineapple juice for extra moisture.
4. Can I make this cake ahead of time?
Absolutely. Bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frosting can be prepared a day early as well. Assemble just before serving for the freshest taste.
5. Can I freeze this cake?
Yes, you can freeze the baked layers (without frosting) for up to 2 months. Wrap each layer tightly in plastic wrap and then in foil. Thaw in the refrigerator before frosting.
Conclusion
The Hawaiian Pineapple Coconut Dream Cake is more than just a dessert—it’s a tropical escape for your taste buds. Soft, moist cake layers, sweet pineapple, and creamy coconut frosting create a flavor profile that’s indulgent yet refreshing. Perfect for holidays, birthdays, or anytime you crave a slice of paradise, this cake will quickly become a beloved favorite in your kitchen. Every bite is a reminder that sometimes, the sweetest dreams come topped with pineapple and coconut.
