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Coconut Cake with Pineapple Filling and Coconut Cream Cheese Frosting Recipe

★★★★★

5 from 97 reviews
  • Author: Harry
  • Total Time: 55 minutes plus chilling time
  • Yield: 12 servings 1x

Description

This moist and flavorful Coconut Cake combines the tropical taste of coconut milk and shredded coconut with a luscious pineapple filling and creamy coconut cream cheese frosting. Layered with tender cake rounds and a glossy pineapple topping, this cake is perfect for summer gatherings or any celebration that calls for a delightful, tropical-inspired dessert.

Ingredients

Scale

Cake

  • 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

Pineapple Filling

  • 20 ounce can crushed pineapple (567g)
  • 2/3 cup granulated sugar (134g)
  • 2 Tablespoons cornstarch (16g)

Coconut Cream Cheese Frosting

  • 1/2 cup unsalted 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

  1. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Line the bottom of two 8-inch cake pans with parchment paper and lightly spray the bottom and sides with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a separate large mixing bowl, beat the butter on medium speed with an electric mixer for 1 minute until light and fluffy. Add sugar and mix well until creamed together. Stir in 1 1/4 cups coconut milk and coconut extract until combined.
  4. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on medium speed for 2 minutes until a smooth batter forms.
  5. Incorporate Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until fully incorporated, ensuring airiness in the batter.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake at 350°F for 25-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and cool for 5 minutes before inverting cakes onto a wire rack to cool completely.
  7. Torte the Cakes: Once cooled, use a serrated knife to slice each cake horizontally into two thin layers, resulting in four total cake layers.
  8. Prepare Pineapple Filling: Combine crushed pineapple, granulated sugar, and cornstarch in a medium saucepan over medium heat. Stir frequently and cook for 5-8 minutes until the mixture thickens and becomes glossy. Transfer to a container, press plastic wrap onto the surface to prevent a skin from forming, cool, and refrigerate until ready to use for up to one week.
  9. Make Coconut Cream Cheese Frosting: Beat butter and cream cheese together until smooth. Gradually add powdered sugar and a splash of remaining coconut milk, beating for about 3 minutes until light and fluffy. Adjust consistency by adding more milk or powdered sugar as needed. Stir in shredded coconut, reserving some for decorating the cake.
  10. Assemble the Cake: Place one cake layer on a serving plate. Spread half the pineapple filling on top. Add the second cake layer and cover it with a layer of cream cheese frosting. Repeat layering with the third cake layer, remaining pineapple filling, and top with the fourth cake layer. Frost the entire cake with the remaining frosting and press the reserved shredded coconut onto the sides and top if desired.
  11. Chill and Serve: Refrigerate the assembled cake for at least 4 hours to set flavors, ideally overnight for best taste. Serve chilled.

Notes

  • Make sure to beat the egg whites until stiff peaks form to give the cake a light and airy texture.
  • Use room temperature butter and cream cheese for smoother frosting.
  • Press plastic wrap directly on pineapple filling to prevent a skin from forming while cooling.
  • This cake tastes even better the next day after chilling.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: coconut cake, pineapple filling, cream cheese frosting, tropical cake, layered cake, coconut milk cake

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Find it online: https://dishesbyharry.com/coconut-cake-with-pineapple-filling-and-coconut-cream-cheese-frosting-recipe/