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Indulge in a Tropical Hawaiian Pineapple Coconut Cake

Hawaiian Pineapple Coconut Dream Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 1 cup crushed pineapple drained
  • 1 cup shredded coconut sweetened
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1/2 cup additional shredded coconut for topping

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  6. Gradually add the dry mixture to the butter mixture, alternating with the drained crushed pineapple. Mix until just combined.
  7. Fold in the shredded coconut gently until evenly distributed.
  8. Divide the batter evenly between the prepared pans and smooth the tops.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  11. While the cakes cool, prepare the frosting by beating the heavy cream and powdered sugar until stiff peaks form.
  12. Once the cakes are fully cooled, place one layer on a serving plate and spread a generous amount of frosting on top.
  13. Carefully place the second layer on top and frost the top and sides of the entire cake.
  14. Finish by sprinkling additional shredded coconut on top for garnish.