Experience a slice of tropical heaven with this classic coconut cake, featuring moist layers filled with a sweet pineapple filling and topped with a rich coconut cream cheese frosting. Perfect for special occasions or as a delightful treat, this cake combines the refreshing flavors of coconut and pineapple in every bite.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 2 cups granulated sugar
- 1¼ cups canned unsweetened coconut milk
- 1½ teaspoons coconut extract
- 5 large egg whites
For the Pineapple Filling:
- 1 can (20 ounces) crushed pineapple, undrained
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
For the Coconut Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 to 5 cups powdered sugar
- 1 to 2 tablespoons coconut milk
- 1 cup shredded sweetened coconut
Instructions:
- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg whites one at a time, mixing well after each addition.
- Mix in the coconut extract.
- Alternately add the dry ingredients and coconut milk to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition; avoid overmixing.
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
- Prepare the Pineapple Filling:
- In a saucepan, combine the crushed pineapple (with juice), sugar, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.
- Remove from heat and let cool to room temperature.
- Prepare the Coconut Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add coconut milk, one tablespoon at a time, until the desired frosting consistency is achieved.
- Fold in the shredded coconut.
- Assemble the Cake:
- If the cakes have domed on top, level them with a serrated knife.
- Place one cake layer on a serving plate.
- Spread half of the pineapple filling over the cake layer.
- Place the second cake layer on top.
- Spread the remaining pineapple filling over this layer.
- Place the final cake layer on top.
- Frost the top and sides of the cake with the coconut cream cheese frosting.
- If desired, press additional shredded coconut onto the sides of the cake for decoration.
Tips:
- For a more pronounced coconut flavor, consider adding shredded coconut to the cake batter.
- Ensure the pineapple filling has cooled to room temperature before assembling the cake to prevent the layers from becoming soggy.
- This cake can be refrigerated for up to 3 days.
Enjoy your homemade coconut cake with pineapple filling—a true tropical delight!