Ingredients

2 cups all-purpose flour (250g)

1 Tablespoon baking powder (12g)

1 teaspoon salt (6g)

1/2 cup unsalted butter (113g), room temperature

2 cups granulated sugar (400g)

13.5 ounces canned unsweetened coconut milk (400 ml), divided

1 1/2 teaspoons coconut extract (7.5 ml)

5 large egg whites

20 ounce can crushed pineapple (567 g)

2/3 cup granulated sugar (134g)

2 Tablespoons cornstarch (16 g)

1/2 cup butter (113g), room temperature

8 ounces cream cheese (226g), room temperature

4-5 cups powdered sugar (480g-600g)

1-2 Tablespoons leftover coconut milk or regular milk (15-30 ml)

1 cup shredded sweetened coconut (85g)

Instructions

Step 1: Preheat the oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly spray the bottom and sides with cooking spray.

Step 2: In a mixing bowl, combine the flour, baking powder, and salt. Set this dry mixture aside.

Step 3: In a separate bowl, beat the butter on medium speed with a mixer for 1 minute until light and fluffy. Add 2 cups granulated sugar and mix well. Then add 1 1/4 cups coconut milk and coconut extract, mixing to combine.

Step 4: Gradually add the flour mixture to the wet ingredients and mix on medium speed for 2 minutes.

Step 5: In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until well incorporated.

Step 6: Divide the batter evenly between the prepared cake pans. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 5 minutes, then invert onto cooling racks to cool completely.

Step 7: Once cooled, use a serrated knife to slice each cake layer horizontally in half, creating four thinner rounds.

Step 8: For the pineapple filling, combine crushed pineapple, 2/3 cup sugar, and cornstarch in a medium saucepan over medium heat. Stir frequently until thickened and glossy, about 5-8 minutes. Transfer to a container, press plastic wrap directly on the surface, and refrigerate until ready to use, up to one week.

Step 9: Make the coconut cream cheese frosting by beating the butter and cream cheese until smooth. Add powdered sugar and 1 tablespoon of remaining coconut milk and beat until fluffy, about 3 minutes. Adjust consistency by adding more milk to thin or more sugar to thicken. Stir in shredded coconut, reserving some for decorating.

Step 10: Assemble the cake by placing one cake layer on a serving plate. Spread half the pineapple filling over it, then top with the second cake layer. Spread a layer of frosting on top. Add the third cake layer, spread the remaining pineapple filling, then place the final layer on top. Frost the entire cake with the remaining frosting and sprinkle shredded coconut on the sides and top as desired.

Step 11: Refrigerate the assembled cake for at least 4 hours before serving. The flavor improves if made a day ahead.

Tips & Variations

Use fresh pineapple for the filling if canned is unavailable, but adjust the sugar to balance sweetness.

For a more intense coconut flavor, toast the shredded coconut before folding it into the frosting and for decoration.

Whisk egg whites just until stiff peaks form to keep the cake light and airy.

FAQs

Can I use regular milk instead of coconut milk?

Yes, regular milk can be used, but coconut milk adds a richer, more authentic coconut flavor to the cake.

How do I know when the cake is perfectly baked?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs but no wet batter. Also, the cakes should spring back lightly when touched.