Hello, fellow dessert enthusiasts! If you’re yearning for a sweet escape without leaving your kitchen, this Coconut Cake with Pineapple Filling is your ticket to paradise. Imagine layers of fluffy coconut-infused cake, a luscious pineapple filling, and a creamy coconut cream cheese frosting. It’s like a tropical vacation in every bite!
Why You’ll Love This Coconut Cake
Life can be a whirlwind—juggling work, family, and the occasional attempt at self-care. But amidst the chaos, there’s always room for a slice of cake, right? This Coconut Cake isn’t just a dessert; it’s a mini getaway. Whether you’re hosting a gathering or simply treating yourself after a long day, this cake brings a taste of the tropics to your table.
Ingredients
For the Cake:
- 2 cups all-purpose flour (250g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter (113g), room temperature
- 2 cups granulated sugar (400g)
- 1¼ cups canned unsweetened coconut milk
- 1½ teaspoons coconut extract
- 5 large egg whites
For the Pineapple Filling:
- 20-ounce can crushed pineapple
- ⅔ cup granulated sugar (134g)
- 2 tablespoons cornstarch
For the Coconut Cream Cheese Frosting:
- ½ cup unsalted butter (113g), room temperature
- 8 ounces cream cheese, room temperature
- 4–5 cups powdered sugar (480g–600g)
- 1–2 tablespoons leftover coconut milk or regular milk
- 1 cup shredded sweetened coconut (85g)
Instructions
- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper and lightly spray the sides with cooking spray.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, beat the butter on medium speed until light and fluffy, about 1 minute. Add the sugar and continue to mix until well combined.
- Gradually add 1¼ cups coconut milk and the coconut extract to the butter mixture, mixing until smooth.
- Slowly incorporate the dry ingredients into the wet mixture, mixing on medium speed for 2 minutes.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter until fully incorporated.
- Divide the batter evenly between the prepared cake pans. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Pineapple Filling:
- In a medium saucepan over medium heat, combine the crushed pineapple (with juice), sugar, and cornstarch. Stir well to combine.
- Cook the mixture, stirring frequently, until it thickens and becomes glossy, about 5–8 minutes.
- Transfer the filling to a container, place a piece of plastic wrap directly on the surface, and let it cool. Once cooled, cover and refrigerate until ready to use.
- Prepare the Coconut Cream Cheese Frosting:
- Beat the butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, mixing until fluffy. Add 1–2 tablespoons of the remaining coconut milk (or regular milk) to reach your desired consistency.
- Stir in the shredded coconut, reserving some for garnishing the cake.
- Assemble the Cake:
- Once the cake layers have cooled, use a sharp serrated knife to torte each layer horizontally, creating four thin layers. For a visual guide on how to torte a cake, check out this helpful video:
- Place one cake layer on your serving plate. Spread half of the pineapple filling over it.
- Top with the second cake layer and spread a layer of coconut cream cheese frosting over it.
- Add the third cake layer and spread the remaining pineapple filling on top.
- Place the final cake layer on top and frost the entire cake with the remaining coconut cream cheese frosting.
- Sprinkle the reserved shredded coconut over the top and sides of the cake for a beautiful finish.
Baking Tips
- Egg Whites: Ensure no traces of yolk are in your egg whites, and use a clean, grease-free bowl for beating to achieve optimal stiffness.
- Torting the Cake: For even layers, use a long serrated knife and keep it level as you slice. Rotating the cake on a turntable can help maintain an even cut.
- Frosting Consistency: If the frosting is too thick, add a bit more coconut milk. If it’s too thin, incorporate additional powdered sugar until you reach the desired consistency.
FAQs
Can I use sweetened coconut milk instead of unsweetened?
Yes, but it will make the cake sweeter. If you prefer a less sweet cake, stick with unsweetened coconut milk.
How Should I Store the Leftover Cake?
Store any leftover coconut cake in an airtight container in the refrigerator. It’ll stay fresh for up to 4–5 days. Before serving, let it sit at room temperature for about 20–30 minutes to soften the frosting and enhance the flavor.
Can I Make This Cake in Advance?
Yes, you can!
- Cake layers: Bake and cool them, then wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
- Pineapple filling: Can be made and refrigerated up to 3 days ahead.
- Frosting: Make it a day in advance and store in the fridge. Just let it soften and give it a quick whip before using.
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! Just be sure to finely chop the fresh pineapple and use any juice it releases. You may need to cook it a bit longer to reach the same thick consistency as the canned version.
Final Thoughts
This Coconut Cake with Pineapple Filling is more than just dessert—it’s a celebration of sunshine, sweetness, and everything we love about tropical flavors. Whether you’re baking it for a special event, a birthday, or just because you deserve a slice of paradise, this cake delivers.
✨ Give it a try and let the tropical vibes take over! ✨