Pineapple coconut dream cake – food vegamoviescc

Ingredients

Prep: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until light, fluffy, and pale in color.
Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Beat in the vanilla and coconut extracts.
Combine: With the mixer on low speed, add the dry ingredients in three additions, alternating with the coconut milk in two additions, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in Pineapple: Gently fold the ½ cup of undrained crushed pineapple into the batter until evenly distributed. The batter will be thick and fluffy.
Bake: Divide the batter evenly among the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let cakes cool in their pans on a wire rack for 20 minutes. Then, run a knife around the edges and carefully invert them onto the rack to cool completely (about 2 hours). Cakes must be completely cool before frosting.

While the cakes cool, combine the entire can of crushed pineapple (with juice) and sugar in a medium saucepan over medium heat. Bring to a simmer.
Stir the cornstarch-water slurry and add it to the simmering pineapple. Cook, stirring constantly, for 3-5 minutes until the mixture has thickened to a jam-like consistency.
Remove from heat and transfer to a bowl. Press plastic wrap directly onto the surface and refrigerate until completely cool.

Toast Coconut: Spread shredded coconut on a dry baking sheet. Bake at 350°F for 5-8 minutes, stirring frequently, until golden brown. Watch closely—it burns easily! Let cool.
Make Frosting: In a large bowl, beat the softened butter and cream cheese together on medium speed until completely smooth and creamy (about 2 minutes).
With the mixer on low, gradually add the sifted confectioners’ sugar. Once incorporated, add the vanilla and coconut extracts. Increase speed to medium-high and beat for 2-3 minutes until fluffy.
If the frosting is too thick, beat in coconut milk or heavy cream, one tablespoon at a time, until a spreadable consistency is reached.

Level Layers: If your cake layers have domed tops, use a serrated knife to gently slice them off to create a flat surface.
First Layer: Place one cake layer on your serving plate or cake stand. Spread half of the cooled pineapple filling evenly over the top, leaving a small border at the edge.
Second Layer: Carefully place the second cake layer on top. Spread with the remaining pineapple filling.
Third Layer: Place the final cake layer on top, bottom-side-up for the flattest surface.
Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Refrigerate for 20 minutes.
Final Frosting: Apply a thick, even layer of the remaining frosting over the entire cake. Use a bench scraper or offset spatula to smooth the sides and top.
Garnish: Gently press the toasted coconut onto the sides of the cake and sprinkle a generous amount on top.

Note: Nutritional information is an estimate calculated using a third-party tool and may vary based on specific brands and measurements used.

Room Temperature is Key: Ensure your butter, eggs, and cream cheese are truly at room temperature. This creates a smoother batter and prevents lumpy frosting.
Don’t Drain the Pineapple! The juice in the canned pineapple adds essential moisture and flavor. For the filling, using the juice with the cornstarch is what creates the perfect thick texture.
Toasting Coconut: Toasting is non-negotiable! It deepens the coconut flavor and adds a wonderful crunch and aroma that untoasted coconut simply can’t match.
Make Ahead: Cake layers can be baked, cooled, wrapped tightly in plastic wrap, and frozen for up to 1 month. Thaw in the refrigerator overnight before assembling. The pineapple filling can be made and refrigerated up to 3 days in advance.
Storage: Store the finished cake in an airtight container in the refrigerator for up to 4 days due to the cream cheese frosting. Let slices sit at room temperature for 20 minutes before serving for the best texture and flavor.

Enjoy this taste of paradise! The combination of tangy pineapple, creamy coconut, and rich frosting is truly a dream come true.