Oh my gosh, you guys – let me tell you about the first time I tried a Hawaiian pineapple coconut dream cake. I was on Maui for my cousin’s wedding, sticky-fingered from sunscreen and still sandy from the beach, when a local baker handed me a slice. One bite and I was hooked! That perfect balance of juicy pineapple and toasty coconut transported me straight to paradise. When I got home, I spent months recreating that magical flavor combo in my tiny apartment kitchen. This recipe? It’s my love letter to tropical flavors – simple enough for weeknights but special enough for celebrations. Trust me, your taste buds will do a happy hula dance with every forkful!
Why You’ll Love This Hawaiian Pineapple Coconut Dream Cake
This cake isn’t just dessert—it’s a vacation in every bite! Here’s what makes it so special:
- Tastes like sunshine: That perfect combo of juicy pineapple and creamy coconut will whisk you straight to the islands
- Foolproof to make: No fancy techniques needed—just mix, pour, and bake!
- Summer’s best friend: Light yet satisfying, it’s perfect for pool parties or lazy porch afternoons
- Secret weapon: The coconut milk keeps it crazy moist for days (if it lasts that long!)
Seriously, this cake disappears faster than sunscreen at the beach in my house. The tropical flavors make ordinary days feel special—and it smells incredible while baking!
Ingredients for Hawaiian Pineapple Coconut Dream Cake Recipe
Let’s gather our tropical treasures! This cake gets its magic from simple ingredients – but quality makes all the difference. Here’s exactly what you’ll need:
- 2 cups all-purpose flour: The foundation that gives our dream cake structure
- 1 cup granulated sugar: Just enough sweetness to let the fruit shine
- 1/2 cup shredded coconut: Look for unsweetened – trust me, it makes the texture perfect
- 1 cup crushed pineapple, drained: Squeeze out that extra juice (save it for cocktails!)
- 1/2 cup coconut milk: The canned, full-fat kind for maximum tropical flavor
- 1/2 cup vegetable oil: Keeps every bite moist without overpowering
- 2 large eggs: Room temperature eggs blend in smoother
- 1 tsp vanilla extract: Our flavor booster – pure extract makes a difference
- 1 tsp baking powder + 1/2 tsp baking soda: The dynamic duo for perfect rise
- 1/4 tsp salt: Just a pinch balances all the sweetness
Pro tip: If your pineapple isn’t super juicy, reduce the coconut milk by a tablespoon. SizedBox cups vary in moisture!
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this tropical beauty! Just grab:
- 9-inch cake pan: Round or square, your choice (I use my trusty old round one)
- 2 mixing bowls: One for dry ingredients, one for wet—keeps things simple
- Whisk: My wooden one has seen better days, but it gets the job done
- Spatula: For scraping every last bit of that dreamy batter into the pan
That’s it! No stand mixer required—just good old-fashioned elbow grease and aloha spirit.
How to Make Hawaiian Pineapple Coconut Dream Cake Recipe
Okay, let’s get baking! This dreamy tropical cake comes together in just a few simple steps. I promise it’s easier than learning the hula – and way more delicious!
Preparing the Batter
First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make magic happen:
Grab your biggest mixing bowl and whisk together all the dry ingredients – flour, sugar, baking powder, baking soda, and that pinch of salt. Get them nice and friendly with each other.
Now, in another bowl, whisk the wet team: eggs, coconut milk, oil, and vanilla. Don’t go crazy – just until they’re happily combined. Here’s my secret: pour the wet into the dry ingredients and stir gently. A few lumps are fine – overmixing makes tough cake!
Finally, fold in your drained pineapple and coconut flakes. The batter will be thick but pourable – like tropical pancake batter with dreams of grandeur.
Baking the Cake
Pour that golden batter into your greased pan and pop it in the oven. Set your timer for 30 minutes, but don’t wander too far – ovens vary!
The cake’s done when it’s golden brown and a toothpick comes out clean (a few moist crumbs are okay). Mine usually takes about 33 minutes – your nose will know when it’s ready!
Here’s the hardest part: let it cool completely before slicing. I know, torture! But trust me, this patience pays off with perfect slices that won’t fall apart.
Pro tip: If you can resist, wrap cooled cake overnight – the flavors deepen beautifully!
Tips for the Best Hawaiian Pineapple Coconut Dream Cake Recipe
Want to take your tropical cake from good to “aloha-worthy”? These little tricks make all the difference:
- Toast your coconut! Just 5 minutes in a dry skillet transforms it from bland to beautifully nutty. Watch closely – it burns fast!
- Fresh pineapple = game changer. The canned stuff works fine, but fresh? Oh my! Chop it small and drain well – your cake will taste like a Hawaiian sunset.
- Room temp ingredients matter. Cold eggs and coconut milk don’t blend as smoothly. Take them out 30 minutes before baking.
- Grease your pan like a pro. I use butter and a dusting of flour – gets that golden crust perfectly crisp without sticking.
Bonus tip: Add a splash of pineapple juice to your frosting or whipped cream topping for extra tropical vibes!
Variations for Hawaiian Pineapple Coconut Dream Cake Recipe
Oh, the possibilities! While I adore the classic version, sometimes I like to mix things up:
- Macadamia magic: Fold in 1/2 cup chopped toasted macadamia nuts for crunch that screams Hawaii
- Rum raisin twist: Soak raisins in dark rum overnight, then add them with the pineapple
- Coconut lovers: Swap half the flour for coconut flour (reduce liquid slightly)
- Adult version: Brush warm cake with a rum-coconut milk glaze – aloha with attitude!
My neighbor swears by adding lime zest to the batter – gives it this bright, tropical pop that’s unexpectedly delicious!
Serving Suggestions
This cake shines all on its own, but oh boy – wait till you see it dressed up! My favorite way? A dollop of freshly whipped cream with toasted coconut flakes on top. For special occasions, I’ll arrange slices with fresh mango, passionfruit, and kiwi – instant tropical paradise on a plate! The contrast between warm cake and cool fruit? Absolute magic.
Storage & Reheating
Here’s the scoop on keeping your tropical dream cake tasting fresh! Store cooled cake in an airtight container at room temp for up to 3 days (if it lasts that long). For longer storage, pop it in the fridge – the coconut milk helps it stay moist for up to a week. Want that just-baked warmth? A quick 10-second microwave zap brings back that fresh-from-the-oven magic!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates! Your exact counts might vary depending on your pineapple’s sweetness or coconut brand. Here’s the scoop per generous slice:
- 320 calories – Not bad for a tropical vacation in cake form!
- 14g fat (6g saturated) – Thank you, coconut milk and oil
- 45g carbs – That pineapple sugar doing its thing
- 4g protein – Eggs and flour working overtime
Pro tip: Want it lighter? Swap half the oil for applesauce – still dreamy, just a tad healthier!
FAQs About Hawaiian Pineapple Coconut Dream Cake Recipe
I get asked about this tropical beauty all the time – here are the answers to the questions that pop up most often in my kitchen!
Can I use canned pineapple instead of fresh?
Absolutely! Canned crushed pineapple works great – just make sure to drain it really well (I squeeze it in my hands over the sink). Fresh does taste brighter, but canned gives you that consistent moisture and convenience.
Will this cake freeze well?
You bet! Wrap cooled cake tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge – it’ll taste just as dreamy as the day you baked it!
Can I make cupcakes instead?
Oh yes! Fill lined cupcake tins 2/3 full and bake for 18-22 minutes. They make adorable tropical treats for parties – top with coconut whipped cream and a pineapple chunk!
Why did my cake sink in the middle?
Usually means we got a bit overzealous with mixing (I’ve been there!). Next time, stir just until combined – those few lumps are your friends. Also check your baking powder isn’t expired!
Can I use light coconut milk?
Sure, but full-fat gives that luscious texture we love. If using light, you might want to reduce the oil by a tablespoon to compensate for less fat.
Final Thoughts
There you have it – my foolproof ticket to tropical bliss! This Hawaiian pineapple coconut dream cake never fails to transport me back to that sunny Maui afternoon. I’d love to hear how yours turns out – tag me with your creations! Nothing makes me happier than seeing friends and family fall in love with this recipe just like I did. Now go bake some aloha magic!
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Irresistible Hawaiian Pineapple Coconut Dream Cake Recipe in 5 Steps
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A tropical-inspired cake combining pineapple and coconut for a sweet, refreshing dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shredded coconut
- 1 cup crushed pineapple (drained)
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk eggs, coconut milk, oil, and vanilla.
- Combine wet and dry ingredients. Fold in pineapple and coconut.
- Pour batter into the pan. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use fresh pineapple for better flavor.
- Toast coconut for extra crunch.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: hawaiian pineapple coconut dream cake recipe tropical dessert