Description
This Moist Pineapple Coconut Cake is a tropical delight, perfect for any occasion. It features a tender, flavorful cake infused with pineapple and coconut, a luscious pineapple filling, and a creamy coconut cream cheese frosting, all finished with a sprinkle of toasted coconut.
Ingredients
- For the Pineapple Coconut Cake:
- 2¼ cups (280 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, room temperature
- 5 tbsps (66 g) unflavoured vegetable oil
- 1⅔ cup (332 g) white granulated sugar
- 3 large eggs, room temperature
- 1½ tsp vanilla essence/extract
- 1 tsp coconut essence/extract
- ¾ cup (165 g) canned coconut milk
- 1 cup (226 g) canned crushed pineapple in juice
- 1 cup (80 g) shredded coconut, dried & unsweetened
- For the Pineapple Filling:
- 1 cup (226 g) canned crushed pineapple in pineapple juice
- ¼ cup (50 g) white granulated sugar
- ¼ cup (30 g) cornstarch
- ¾ cup (180 g) full fat milk
- 1¼ tbsp (18 g) fresh lemon juice
- ¼ cup (56 g) unsalted butter, cold and cut into cubes
- 1 drop yellow gel food color (optional)
- For the Coconut Cream Cheese Frosting:
- 1 cup (225 g) unsalted butter, room temperature
- 3 cups (360 g) powdered sugar
- 1½ cup (335 g) cream cheese, cold
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract
- For Decorating:
- 1½ cup (120 g) shredded coconut, dried & unsweetened
Instructions
- For the Pineapple Coconut Cake: Preheat oven to 350°F (180°C). Grease and line two 8-inch cake tins.
- Sift together flour, cornstarch, baking powder, and salt in a bowl. Set aside.
- Cream butter, vegetable oil, and sugar in a large bowl for 2 minutes until lighter in color.
- Add eggs one by one, mixing well after each addition.
- Mix in vanilla essence, coconut essence, and crushed pineapple until combined.
- Add half of the dry ingredients to the wet mixture and gently fold.
- Add coconut milk and fold until just combined.
- Add the remaining dry ingredients and gently fold until just combined. Do not overmix.
- Fold in the shredded coconut.
- Distribute batter evenly into cake tins and bake for 35-38 minutes, or until a toothpick comes out clean.
- Cool cakes in tins for 15-20 minutes, then turn out onto a wire rack to cool completely.
- For the Pineapple Filling: Combine crushed pineapple, sugar, cornstarch, milk, and lemon juice in a saucepan.
- Cook over medium heat, stirring constantly, until thick.
- Remove from heat and stir in butter and optional gel color until butter is melted.
- Transfer to a bowl, cover the surface with cling wrap, and set aside to cool.
- For the Coconut Cream Cheese Frosting: Cream butter until light and fluffy.
- Add powdered sugar in 3 batches, mixing on low speed until incorporated after each addition.
- Add cold cream cheese, vanilla essence, and coconut essence. Mix until smooth. Avoid over-mixing.
- For Assembly: Trim the tops of the cake layers to make them flat.
- Place one cake layer on a cake stand. Spread a generous amount of frosting on top.
- Pipe a border of frosting around the edge to create a dam. Fill the center with half of the pineapple filling.
- Place the second cake layer on top. Frost the top and sides of the cake.
- Pipe a decorative border around the top edge and fill the center with the remaining pineapple filling.
- Press shredded coconut onto the sides of the cake for decoration.
Notes
- Note 1: For the optional yellow gel food color, a tiny amount can enhance the pineapple filling’s color.
- Note 2: Use a firm, cold cream cheese for the frosting to achieve the best texture.
- Note 3: If using a convection oven with a fan, you may need to adjust the baking temperature or time. Consult your oven’s manual.
- Note 4: Both hand and stand mixers can be used for creaming the butter and sugar.
- Note 5: Overmixing the batter can result in a tough cake. Mix only until ingredients are just combined.
- Note 6: Covering the filling with cling wrap touching the surface prevents a skin from forming as it cools.
- Note 7: Be careful not to over-mix the frosting once the cream cheese is added, as this can make it too soft.
- Prep Time: 45 minutes
- Cook Time: 35-38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American