Bahama Breeze Cake from Zoe's Kitchen features moist coconut cake layers infused with tropical pineapple and a creamy coconut frosting, topped with toasted coconut flakes for a luscious, island-inspired dessert experience.
Equipments
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Cake pans (round)
- Cooling rack
- Serrated knife (for leveling cakes)
- Offset spatula
- Saucepan (optional, for pineapple or syrup)
- Baking parchment paper
- Wire rack (for toasting coconut)
- Oven
- Cake stand or serving plate
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk (full-fat)
- 1 cup sweetened shredded coconut
- 1 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon coconut extract (for frosting)
- 2 cups sweetened shredded coconut, toasted (for topping)
Ensure to drain the crushed pineapple thoroughly to prevent excess moisture that could affect the cake's texture. Use full-fat canned coconut milk for a richer, more authentic tropical flavor in both the cake and frosting. Softening the unsalted butter and cream cheese at room temperature helps achieve a smooth, creamy frosting consistency. Toast the shredded coconut until golden brown over a wire rack for a crunchy, aromatic topping that enhances the overall dessert experience. Your Bahama Breeze Cake copycat from Zoe's Kitchen will capture the moist, tropical essence with these ingredient tips.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- Grease and line cake pans with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter, oil, and sugar with an electric mixer until light and fluffy.
- Beat in eggs, one at a time, then add vanilla and coconut extracts.
- Gradually mix in dry ingredients, alternating with coconut milk.
- Fold in shredded coconut and crushed pineapple with a rubber spatula.
- Divide batter evenly between prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Toast 2 cups of shredded coconut on a wire rack in the oven until golden brown; let cool.
- For frosting: Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and coconut extract; beat until fluffy.
- Level cooled cake layers with a serrated knife if necessary.
- Place one cake layer on cake stand; spread frosting on top.
- Add second cake layer and frost top and sides with remaining frosting using an offset spatula.
- Press toasted coconut onto sides and top of cake.
- Chill for 30 minutes to set before serving.
Substitution
Bahama Breeze Cake from Zoe's Kitchen copycat menu offers a tropical delight with moist coconut cake layers and creamy coconut frosting topped with toasted coconut flakes. If fresh crushed pineapple is unavailable, canned pineapple chunks can be finely chopped as a substitute without compromising flavor. You can swap vegetable oil with melted coconut oil for a richer coconut essence in both the cake and frosting. Using full-fat coconut milk instead of regular milk maintains the moist texture and enhances the tropical taste. Toast shredded coconut on a wire rack or in a dry skillet for even browning and maximum crunch.
Tips
Make sure to drain the crushed pineapple thoroughly to prevent excess moisture from making the cake too dense or soggy. When folding in shredded coconut and pineapple, use a gentle rubber spatula motion to maintain the batter's light texture. Toasting shredded coconut evenly on a wire rack in the oven enhances flavor and gives a crunchy texture as a topping, so watch it closely to avoid burning. Your cooled cake layers should be leveled with a serrated knife to ensure even stacking and a professional look when frosted.
Nutritions
Bahama Breeze Cake offers a rich combination of ingredients delivering both fats and sugars from butter, vegetable oil, and cream cheese, contributing to the cake's moist texture and creamy frosting. Coconut milk and shredded coconut provide medium-chain triglycerides and dietary fiber, supporting digestion and energy metabolism. The crushed pineapple adds natural sweetness along with vitamin C and antioxidants, enhancing the overall nutrient profile. Your enjoyment of this tropical dessert also includes a moderate intake of calories, so portion control is key to balancing indulgence with nutrition.
Storage
Store your Bahama Breeze Cake in an airtight container or cover it tightly with plastic wrap to maintain its moisture and freshness. Refrigerate the cake for up to 4-5 days to preserve the cream cheese frosting and prevent spoilage. For longer storage, freeze the cake wrapped in multiple layers of plastic wrap and aluminum foil for up to 2 months, thawing it overnight in the refrigerator before serving.
Variation or Alternatives
You can substitute crushed pineapple with fresh pineapple for a fresher, juicier flavor while ensuring excess moisture is drained to maintain cake texture. To enhance the coconut aroma, replace half the coconut milk with coconut cream, which adds richness without overwhelming the batter. Instead of cream cheese frosting, try a whipped coconut cream topping for a lighter, dairy-free alternative that complements the tropical theme. For a crispier coconut topping, toast the shredded coconut in a dry skillet over medium heat, stirring constantly to avoid burning and achieve even browning.
Allergies
The Bahama Breeze Cake contains common allergens such as eggs, dairy (cream cheese and butter), and wheat (all-purpose flour), which may trigger reactions in sensitive individuals. Coconut, present in shredded form and coconut milk, can sometimes cause allergies, although it is less common. Your knowledge of these ingredients is important to avoid adverse reactions if you have food allergies.
Why this recipe?
Bahama Breeze Cake from Zoes Kitchen restaurant is beloved for its tropical flavors and moist, rich texture that perfectly balances sweetness with a hint of tanginess from fresh pineapple and coconut. The cake's unique blend of island-inspired ingredients creates an indulgent dessert experience that transports your taste buds to a Caribbean paradise. Replicating this dessert at home allows you to customize the sweetness and freshness while enjoying a high-quality treat without the restaurant price. Your homemade Bahama Breeze Cake will impress guests and satisfy cravings with its vibrant, authentic taste.