Pineapple Coconut Cake
Prep Time
30 mins
Cook Time
35 mins
Chill Time
1 hr
Total Time
2 hrs 5 mins
My Pineapple Coconut Cake combines moist coconut layers, sweet pineapple filling, and cream cheese frosting for the ultimate tropical dessert.
Servings: 8 slices
Ingredients
Coconut Cake Batter
- 5 large egg whites , at room temperature
- 1 large egg , at room temperature
- 1 cup (8 fl oz/240 ml) full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups (15 oz/426 g) cake flour , sifted
- 2 cups (16 oz/450 g) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (6 oz/170 g) butter , at room temperature
Pineapple Filling
- 1 cup (8 oz/225 g) canned crushed pineapple in juice
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- 1 tablespoon cornstarch
- 1 ½ teaspoons freshly squeezed lemon juice
Cream Cheese Frosting
- 1 recipe Best Ever Cream Cheese Frosting
- 2 cups (6 oz/170 g) shredded sweetened coconut
Instructions
To Make the Coconut Cake
-
Preheat the oven to 350°F (180°C). Butter and line two 9-inch (23 cm) round cake pans with parchment paper. Set aside.
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In a large jug, whisk together the egg whites, whole egg, coconut milk, vanilla extract, and coconut extract.
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In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer and a large bowl), combine the flour, sugar, baking powder, and salt on low speed for 30 seconds.
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Add in the butter and mix on low speed until the texture resembles fine crumbs.
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Pour in the wet ingredients in two additions, mixing on low speed just until the batter is smooth.
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Divide the batter evenly between the prepared pans.
To Bake the Coconut Cake
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Bake for 25–35 minutes, or until a cake tester inserted into the center comes out clean.
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Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
To Make the Pineapple Filling
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In a small saucepan, combine the crushed pineapple (with its juice), sugar, cornstarch, and lemon juice.
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Cook over medium heat, stirring constantly, until the mixture comes to a simmer. Continue cooking for 2 minutes, until thick and glossy.
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Transfer to a bowl, press plastic wrap directly onto the surface, and cool to room temperature, about 1 hour.
To Assemble the Pineapple Coconut Cake
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Level the cake layers with a serrated knife.
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Place one layer on a serving plate, spread on the pineapple filling, then top with the second layer.
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Frost the cake with the Cream Cheese Frosting.
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Press the shredded coconut evenly over the cake, then refrigerate until ready to serve.
To Serve and Store the Pineapple Coconut Cake
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Enjoy chilled or at room temperature with fresh pineapple. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Notes
- No need to drain the pineapple. Simply crush the pineapple and the juice in the saucepan to cook for the filling.
- Use room-temperature eggs. You'll get better volume and a smoother batter.
- Cut the butter into the dry ingredients. This method creates a fine, tender crumb.
- Don't overmix the cake batter. After adding the wet ingredients, combine just until smooth. This is important so you don't end up with a dense coconut and pineapple cake.
- Check often toward the end of the baking time. Take the cake out of the oven when the tester comes out clean.
- Cook the filling until it simmers for 2 minutes. Cooking it long enough will help thicken the filling and ensure that it sets up properly.
- Cool the filling completely before assembling. This will help create a stable structure.
- Trim off the domed tops of the cake layers. Flat tops create a neater, prettier cake.
- Press coconut onto freshly frosted cake. It will stick more easily.
- Chill your cake first for the easiest slicing. For the cleanest cuts, run the knife under hot water and wipe it dry in between slices.
- Toast coconut for extra flavor and a deeper color. For extra flavor, toast the coconut lightly in a sheet pan in the oven at 325°F (165°C) for about 10 minutes, stirring frequently.
- Let cool completely before pressing onto the cake.