2 ½ cups (312g) all-purpose flour, spooned & leveled
2 cups (400g) granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, at room temperature
1 cup (240ml) buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon coconut extract (optional, but recommended)
½ cup (1 stick / 113g) unsalted butter, melted and cooled
1 (20 oz) can crushed pineapple in juice, UNDRAINED
For the Coconut Cream Dream Frosting:
1 (8 oz) block full-fat cream cheese, softened to room temperature
½ cup (1 stick / 113g) unsalted butter, softened to room temperature
4-5 cups (480-600g) powdered sugar, sifted
2-3 tablespoons heavy cream or coconut milk
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
For the Toasted Coconut & Garnish:
2 cups sweetened shredded coconut, toasted
Maraschino cherries, pineapple rings, or edible flowers (for garnish)
The Foolproof, Step-by-Step Method to Paradise
Step 1: Toast the Coconut & Prep
Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet. Toast for 5-10 minutes, stirring frequently, until golden brown. Watch closely—it burns quickly! Let cool completely.
Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
Step 2: Make the Super-Moist Cake Batter
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate bowl, whisk the eggs, buttermilk, vanilla, and coconut extract. Gradually whisk in the melted butter.
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined—a few lumps are okay.
Fold in the entire can of undrained crushed pineapple until evenly distributed.
Divide the batter evenly between the prepared pans.
Step 3: Bake & Cool
Bake for 28-33 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cakes cool in the pans for 15 minutes, then run a knife around the edges and invert onto a wire rack to cool completely. Wrap in plastic wrap and freeze for 30 minutes for easier frosting.
Step 4: Whip Up the Dream Frosting
In a large bowl, beat the softened cream cheese and butter together until completely smooth and creamy.
Gradually add 4 cups of sifted powdered sugar, one cup at a time, beating on low speed.
Add the vanilla and coconut extracts and 2 tbsp of cream/milk. Beat on medium-high for 2-3 minutes until light and fluffy. Add more sugar for stiffness or more cream for spreadability.
