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Quick Pineapple Coconut Delight Cake – Perfect Dessert

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This delightful dessert features a tender, moist cake base, layered with a rich, creamy filling and bright, juicy pineapple chunks. It is crowned with a fluffy whipped topping, toasted coconut, and crunchy pecans, offering a harmonious blend of sweet, tangy, and nutty flavors with varied textures. This cake is designed to be chilled, allowing the flavors to meld and the layers to set beautifully.

Ingredients

Scale
  • For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • For the Cream Cheese Layer:
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping, thawed
  • For the Pineapple Layer:
  • 1 (20 ounce) can pineapple chunks, well-drained
  • For the Topping and Garnish:
  • 2 cups whipped topping, thawed
  • ½ cup shredded coconut, toasted
  • ½ cup chopped pecans, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  5. Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
  7. While the cake cools, prepare the cream cheese layer. In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1 cup of thawed whipped topping until fully incorporated.
  8. Once the cake is completely cool, spread the cream cheese mixture evenly over the top of the cake.
  9. Evenly distribute the well-drained pineapple chunks over the cream cheese layer.
  10. Spread the remaining 2 cups of thawed whipped topping over the pineapple layer.
  11. Sprinkle the toasted shredded coconut and toasted chopped pecans over the top of the whipped topping.
  12. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld.

Notes

Ensure the pineapple chunks are thoroughly drained to prevent the cake from becoming soggy.

Chilling the cake for several hours or overnight is crucial for the layers to set properly and for optimal flavor.

To toast coconut and pecans, spread them in a single layer on a baking sheet and bake at 300°F (150°C) for 5-10 minutes, stirring occasionally, until golden brown and fragrant. Watch carefully to prevent burning.

For best results, ensure your cream cheese is at room temperature before mixing to achieve a smooth, lump-free consistency.

Nutrition

Find it online: https://cooksillo.com/quick-pineapple-coconut-delight-cake-perfect-dessert/