Description
Coconut Cake with Pineapple Filling is a tropical dessert dream! This cake features fluffy coconut layers, a sweet pineapple filling, and a rich coconut cream cheese frosting. Perfect for birthdays, holidays, or any time you want to impress. Easy to make and full of island flavor!
Ingredients
Coconut Cake:
2 cups all-purpose flour (250g)
1 tablespoon baking powder (12g)
1 teaspoon salt (6g)
1/2 cup unsalted butter, room temperature (113g)
2 cups granulated sugar (400g)
13.5 ounces canned unsweetened coconut milk, divided (400ml)
1 1/2 teaspoons coconut extract (7.5ml)
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 butter, room temperature (113g)
8 ounces cream cheese, room temperature (226g)
4–5 cups powdered sugar (480g–600g)
1–2 tablespoons leftover coconut milk or regular milk (15–30ml)
1 cup shredded sweetened coconut (85g)
Instructions
- Preheat your oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly spray the pans with cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the butter until fluffy. Add the sugar and mix until light and creamy. Pour in 1 1/4 cups of the coconut milk and the coconut extract, mixing until combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Mix on medium speed for 2 minutes.
- Whip egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Bake the cakes: Divide the batter evenly between the pans and bake for 25-35 minutes. Test with a toothpick. Let cool for 5 minutes, then turn the cakes out onto wire racks to cool completely.
- Torte the cakes: Once cooled, use a serrated knife to carefully slice each cake layer horizontally to create four thin layers.
- Make the pineapple filling: Combine crushed pineapple, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thick and glossy (about 5-8 minutes). Cool completely before using.
- Make the frosting: Beat the butter and cream cheese until smooth. Add powdered sugar and a splash of remaining coconut milk. Mix until fluffy. Stir in shredded coconut, reserving some for decorating.
- Assemble the cake: Place one layer of cake on a serving plate. Spread half the pineapple filling over it. Add the second layer and cover with a layer of frosting. Add the third layer and the rest of the filling. Top with the fourth layer and frost the top and sides. Decorate with remaining shredded coconut.
- Chill before serving: Refrigerate the cake for at least 4 hours (or overnight) for best flavor.
Notes
Chill the pineapple filling before assembling to avoid soggy layers.
Use a serrated knife for cleaner cake layer cuts.
The cake tastes even better the next day!
You can prepare the filling and frosting up to a week ahead.
For gluten-free, use a 1:1 flour blend and keep layers thicker for easier handling.
- Prep Time: 4 hours 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American