If you’re dreaming of a tropical getaway but can't quite escape, this Tropical Pineapple Coconut Layer Cake will transport your taste buds straight to a sun-drenched beach. With layers of moist cake, juicy pineapple, and creamy coconut, it's a paradise in every bite.
Butter adds richness and helps create a tender crumb. Make sure it's softened to blend well with sugar. Granulated sugar sweetens the cake, while eggs provide structure and moisture. The hint of vanilla extract enhances the flavors of pineapple and coconut. All-purpose flour forms the base, while baking powder gives a necessary lift. A touch of salt balances sweetness. Coconut milk keeps it moist and adds a coconut flavor. The diced fresh pineapple and shredded coconut provide bursts of tropical flavor and texture. Pineapple juice adds extra moisture and tang. For the frosting, heavy cream forms a fluffy base, sweetened with powdered sugar and flavored with coconut extract.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a true tropical experience, serve with a side of fresh mango slices or passionfruit.
First, preheat your oven to 350°F (175°C). This ensures it's hot and ready once your batter is mixed. Grease three 9-inch round cake pans so your cakes don’t stick. In a large bowl, cream together the softened butter and sugar until the mixture is fluffy. This step is crucial for a light cake, so take your time.
Next, beat in the eggs one at a time. This helps to incorporate air, making the cake lighter. Stir in the vanilla extract for added depth. In a separate bowl, whisk together the flour, baking powder, and salt. This dry mix is the backbone of your cake.
Slowly add the dry ingredients to your creamed mixture, alternating with coconut milk. This method ensures everything mixes evenly without overworking the batter. Fold in the diced pineapple and shredded coconut gently to distribute them throughout the batter without crushing the pineapple.
Divide your batter evenly among 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 the cakes cool in their pans for about 10 minutes before turning them onto wire racks to cool completely.
For the frosting, beat heavy cream with powdered sugar and coconut extract until stiff peaks form. This creates a light, fluffy topping. To assemble, place one cake layer on a serving plate and drizzle with pineapple juice to keep it moist. Spread a layer of whipped cream frosting over this, then repeat with the remaining layers. Finish with frosting on top and a sprinkle of shredded coconut. Chill the cake in the refrigerator for at least an hour before serving to let the flavors meld.
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