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Welcome to a slice of paradise with our Tropical Paradise Pineapple Coconut Cream Cake! This delightful dessert is a celebration of the vibrant and refreshing flavors of the tropics, combining the sweetness of pineapple with the creamy richness of coconut. Ideal for special occasions such as birthdays, summer parties, or holiday gatherings, this cake promises to impress your guests and delight your taste buds.

Pineapple Coconut Cream Cake

Indulge in the flavors of the tropics with our Tropical Paradise Pineapple Coconut Cream Cake! This delectable dessert features bright, juicy pineapple and rich coconut cream, making it perfect for any celebration or summer gathering. With easy-to-follow steps, this recipe is suitable for bakers of all skill levels. Decorate with toasted coconut flakes and fresh fruit for an eye-catching presentation. Bring the warmth of a tropical getaway to your table with every slice!
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tbsp baking powder

½ tsp salt

1 cup unsweetened coconut milk

½ cup vegetable oil

4 large eggs

1 tsp vanilla extract

1 cup crushed pineapple, drained

For the Coconut Cream Frosting:

1 cup heavy cream

1 cup powdered sugar

1 tsp coconut extract

½ cup shredded coconut (sweetened or unsweetened, based on preference)

For Garnish:

Fresh pineapple slices

Toasted coconut flakes

Maraschino cherries (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.

      Mix Dry Ingredients:

        In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until combined.

          Combine Wet Ingredients:

            In another bowl, combine the coconut milk, vegetable oil, eggs, and vanilla extract. Beat these ingredients together until smooth.

              Combine Both Mixtures:

                Gradually pour the wet mixture into the dry ingredients, mixing until there are no lumps. Gently fold in the crushed pineapple until evenly distributed.

                  Bake the Cake:

                    Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                      Cool and Prepare Frosting:

                        Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Meanwhile, in a large bowl, beat the heavy cream with an electric mixer on high speed until it begins to thicken. Gradually add powdered sugar and coconut extract, beating until stiff peaks form. Fold in shredded coconut gently.

                          Assemble the Cake:

                            Place one cake layer on a serving plate. Spread a generous amount of coconut cream frosting on top. Place the second cake layer on top and spread frosting all over the top and sides of the cake.

                              Garnish:

                                Decorate the top of the cake with fresh pineapple slices, toasted coconut flakes, and maraschino cherries if desired.

                                  Serve:

                                    Cut into slices and serve chilled or at room temperature. Enjoy a tropical escape with each bite of this delightful cake!

                                      Prep Time, Total Time, Servings:

                                        30 minutes | 1 hour | 10 servings