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Balsamic Caprese Steak

Balsamic Caprese Steak

Savor a tropical vacation in a slice with this Pineapple Coconut Dream Cake recipe, featuring a tender crumb, cream cheese frosting, and toasted coconut. Irresistible!
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 pieces
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter room temperature
  • 0.5 cup granulated sugar
  • 5 large eggs
  • 2 tsp vanilla extract
  • 1 cup coconut milk canned, full-fat
  • 1 cup crushed pineapple well-drained
  • 1 cup shredded coconut sweetened or unsweetened
  • 0.5 cup pineapple chunks for garnish
  • 0.5 cup toasted coconut flakes for garnish
  • 3 cups cream cheese frosting store-bought or homemade

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Flexible spatula
  • Wire cooling racks
  • Hand mixer or stand mixer

Method
 

  1. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans, dusting with flour.
  2. In a medium bowl, whisk together flour, baking powder, and salt for 30 seconds.
  3. In a large mixing bowl, cream the butter and sugar together until fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  5. With the mixer on low, add one-third of the flour mixture, followed by half of the coconut milk, and mix until just combined. Repeat with the remaining flour and coconut milk.
  6. Gently fold in the crushed pineapple and shredded coconut using a spatula.
  7. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  9. Frost the first layer with cream cheese frosting, add the second layer, and repeat. Frost the top and sides and garnish with pineapple chunks and toasted coconut flakes.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 10gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 6mg

Notes

Make sure to drain the pineapple twice to prevent a soggy batter. For a fun twist, try adding rum for a Piña Colada flavor, or make it dairy-free with vegan substitutes. This cake stays fresh for 4-5 days in the refrigerator, and the flavors improve on the second day!
Tried this recipe?Let us know how it was!