Tropical Dream Coconut Cake

🕒 Prep: 30 min
🔥 Cook: 30 min
🍽 Serves: 12
★★★★★
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Welcome to a slice of paradise with our Tropical Dream Coconut Cake! This delightful cake blends the lush flavors of coconut and pineapple, accented by a hint of lime, making it perfect for any occasion that calls for a taste of the tropics.

Ingredients for Tropical Dream Coconut Cake

Butter provides a rich base, bringing out the cake's buttery essence. Granulated sugar sweetens the deal, while eggs bind everything together and add structure. Vanilla extract enhances the overall sweetness and warmth. The combination of flour, baking powder, and salt creates the perfect rise and texture.

Coconut milk is the star, lending moisture and that unmistakable coconut flavor. Pineapple juice and crushed pineapple infuse the cake with tropical sweetness and a subtle tang. Lime zest adds a zesty brightness, while sweetened shredded coconut gives the cake its signature texture and flavor. For the frosting, powdered sugar and butter create a creamy base, while additional coconut milk and lime zest keep the tropical theme going strong. Finally, toasted coconut flakes provide a delightful crunch on top.

Tips & Tricks

  • Make sure your butter is at room temperature before you start; it creams much better and provides a smoother batter.
  • To avoid a dense cake, be gentle when folding in the coconut and pineapple.
  • For extra flavor, you can toast the shredded coconut before adding it to the batter for a deeper coconut taste.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a refreshing mango sorbet. For a beverage pairing, try serving it with a chilled glass of sparkling water with a splash of lime, or a light tropical cocktail to enhance its flavors.

Frequently Asked Questions

Can I use canned coconut milk?
Yes, canned coconut milk works perfectly for this recipe. Just make sure to shake the can well before measuring.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly and store at room temperature. Frost on the day of serving.
Do I need to toast the coconut flakes?
Toasting is optional, but it adds a lovely crunch and brings out the coconut flavor.

Tropical Dream Coconut Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour two 9-inch round cake pans to prevent sticking.

In a large bowl, cream the butter and sugar together until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the coconut milk and pineapple juice. Begin and end with the dry ingredients to ensure everything blends smoothly.

Gently fold in the lime zest, shredded coconut, and crushed pineapple until just combined, being careful not to overmix.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

While the cakes cool, prepare the frosting. Beat the butter until creamy, then gradually add the powdered sugar, coconut milk, lime zest, and vanilla extract. Mix until smooth and fluffy.

Once the cake layers are completely cooled, frost them generously, stacking the layers. Top with toasted coconut flakes for a beautiful finish.

Why You'll Love This Recipe

  • A harmonious blend of coconut and pineapple creates a refreshing, tropical taste.
  • The lime zest adds a subtle zing that elevates the overall flavor.
  • Moist and fluffy texture that melts in your mouth, thanks to the coconut milk.
  • Perfect for summer gatherings, birthdays, or simply when you need a mini-vacation on a plate.

Ingredients

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1/4 cup pineapple juice
Zest of 1 lime
1 1/2 cups sweetened shredded coconut
1 cup crushed pineapple (drained)
For the Frosting: 1/2 cup unsalted butter
3 cups powdered sugar
1/4 cup coconut milk
Zest of 1 lime
1 teaspoon vanilla extract
1/2 cup toasted coconut flakes for garnish

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the coconut milk and pineapple juice, beginning and ending with the dry ingredients.
4. Stir in the lime zest, shredded coconut, and crushed pineapple until just combined.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, coconut milk, lime zest, and vanilla extract, mixing until smooth.
7. Frost the cooled cake layers and sprinkle toasted coconut flakes on top for garnish.

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