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Are you ready to transport your taste buds to a sun-soaked paradise with every slice? Welcome to the world of the Tropical Bliss Pineapple Coconut Cream Cake. This delightful dessert is a harmonious blend of sweet pineapple and rich coconut, capturing the essence of tropical flavors that are both refreshing and indulgent. With its moist layers and luscious coconut cream frosting, this cake invites you to indulge in its vibrant flavors and creamy textures, making it a perfect centerpiece for any occasion, whether it’s a summer barbecue, a birthday celebration, or a relaxed afternoon gathering with friends.

Pineapple Coconut Cream Cake

Indulge in a slice of paradise with the Tropical Bliss Pineapple Coconut Cream Cake! This delightful dessert combines sweet pineapple and creamy coconut to create a moist, flavorful cake that's perfect for any gathering. Whether you're hosting a summer barbecue or celebrating a special occasion, this cake is sure to impress with its vibrant flavors and stunning presentation. Add fresh pineapple slices and shredded coconut for an extra touch of tropical charm. Enjoy a slice and let the tropical escape begin!
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened

1 cup coconut milk

2 large eggs

1 teaspoon vanilla extract

1 cup crushed pineapple, drained

For the Coconut Cream Frosting:

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

½ cup sweetened shredded coconut

For Garnish:

Additional shredded coconut

Fresh pineapple slices

Instructions
 

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

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

      Cream Butter: In a separate mixing bowl, cream the softened butter until smooth and fluffy using an electric mixer.

        Combine Wet Ingredients: Add the coconut milk, eggs, and vanilla extract to the creamed butter, mixing until the batter is smooth.

          Incorporate Dry Mixture: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Carefully fold in the crushed pineapple until evenly distributed throughout the batter.

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

              Cool Cakes: Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

                Prepare the Frosting: In a mixing bowl, whip the heavy cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to whip until soft peaks form. Gently fold in the shredded coconut into the whipped cream.

                  Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving dish. Spread a generous layer of coconut cream frosting on top. Place the second layer over it and frost the top and sides of the cake with the remaining coconut cream frosting.

                    Decorate: Garnish the cake with additional shredded coconut and fresh pineapple slices on top for a tropical touch.

                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 8 servings