🍍 Pineapple Coconut Dream Cake

A soft, fluffy cake layered with sweet pineapple, creamy coconut filling and a luscious whipped topping. This tropical dessert is refreshing, rich and perfect for birthdays, parties or Christmas celebrations.

Preparation: 30 minutes Baking: 25–30 minutes Chilling: 3–4 hours Servings: 8–10

Ingredients

1. For the vanilla sponge cake

• 1½ cups all-purpose flour (190 g)

• 1 cup sugar (200 g)

• 3 eggs, at room temperature

• ½ cup milk (120 ml)

• ½ cup vegetable oil (120 ml)

• 1½ tsp baking powder

• 1 tsp vanilla essence

• A pinch of salt

2. For the pineapple filling

• 1½ cups chopped pineapple, fresh or canned

• 3 tbsp sugar, adjust to taste

• 1 tbsp cornflour (cornstarch)

• 2 tbsp water

• 2 tbsp pineapple juice

3. For the coconut cream

• 2 cups whipping cream, chilled (480 ml)

• ½ cup desiccated coconut

• 3–4 tbsp icing sugar

• ½ tsp vanilla essence

4. For the topping

• ½ cup desiccated or toasted coconut

• Pineapple chunks or thin slices

• White chocolate shavings (optional)

Instructions

Step 1: Bake the sponge

1. Preheat the oven to 170°C. Grease and line an 8-inch round cake tin.

2. Beat the eggs and sugar for 4–5 minutes until pale and fluffy.

3. Add the oil, milk and vanilla. Mix gently.

4. Sift together the flour, baking powder and salt.

5. Fold the dry ingredients into the wet mixture until just combined.

6. Pour into the tin and bake for 25–30 minutes, or until a skewer inserted in the centre comes out clean.

7. Cool completely before assembling.

Step 2: Make the pineapple filling

1. Place the pineapple and sugar in a saucepan over medium heat.

2. Cook for 4–5 minutes until the pineapple softens and releases its juice.

3. Mix the cornflour with water and pineapple juice.

4. Stir this mixture into the pineapple and cook until thickened.

5. Cool completely before using.

Tip: If using canned pineapple, drain it well and reserve some juice for soaking the cake.

Step 3: Prepare the coconut cream

1. Pour the chilled whipping cream into a cold mixing bowl.

2. Add icing sugar and vanilla.

3. Whip until medium-stiff peaks form.

4. Gently fold in the desiccated coconut.

Do not overwhip, or the cream may become grainy.

Step 4: Assemble the cake

1. Slice the cooled sponge horizontally into two layers.

2. Place the first layer on a serving plate.

3. Brush lightly with pineapple juice to keep the cake moist.

4. Spread a layer of coconut cream over the sponge.

5. Spoon the cooled pineapple filling evenly over the cream.

6. Place the second sponge layer on top.

7. Cover the top and sides with the remaining coconut cream.

Step 5: Decorate and chill

• Press desiccated coconut onto the sides and top.

• Arrange pineapple chunks or slices over the cake.

• Add white chocolate shavings if desired.

• Refrigerate for at least 3–4 hours before slicing.

punchfork.com

Tips for the perfect Pineapple Coconut Dream Cake

• Extra moist: Brush each sponge layer with 2–3 tablespoons of pineapple juice.

• Stronger coconut flavour: Replace 2–3 tablespoons of milk in the sponge with coconut milk.

• Bakery-style finish: Use stabilized whipping cream for cleaner edges and longer-lasting decoration.

• Avoid soggy layers: Cool the pineapple filling completely and use only a light amount of soaking juice.

• Storage: Keep refrigerated in an airtight container and consume within 3 days.

The result: A tender vanilla sponge with tangy pineapple filling and fluffy coconut cream in every bite.