Coconut Cake with Pineapple Filling
Indulge in the tropical delight of Coconut Cake with Pineapple Filling, a luscious dessert that combines the creamy richness of coconut with the tangy sweetness of pineapple. This show-stopping layer cake features moist coconut-infused cake layers, a vibrant pineapple filling made from real crushed pineapple, and a velvety cream cheese frosting that ties it all together. Garnished with a generous layer of shredded coconut, this cake is as visually stunning as it is delicious. Perfect for celebrations or anytime you want a dessert that transports you to a sunny paradise, this recipe is a must-try for coconut and pineapple lovers alike.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup shredded coconut
- 20 ounces crushed pineapple (canned, in juice)
- 0.5 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 8 ounces cream cheese
- 0.5 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1.5 cups shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in 1 cup of coconut milk and 2 teaspoons of vanilla extract until well combined.
In a separate bowl, whisk together 3 cups of all-purpose flour, 2.5 teaspoons of baking powder, and 0.5 teaspoon of salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in 1 cup of shredded coconut evenly into the batter.
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the pineapple filling, drain the juice from the 20-ounce can of crushed pineapple, reserving 2 tablespoons of juice.
In a small saucepan, combine the drained pineapple, 0.5 cup of granulated sugar, the reserved 2 tablespoons of pineapple juice, 2 tablespoons of cornstarch, and 2 tablespoons of water.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes. Let the filling cool completely.
For the cream cheese frosting, beat 8 ounces of cream cheese and 0.5 cup of unsalted butter in a large bowl until smooth and creamy.
Gradually add 4 cups of powdered sugar, beating well after each addition. Mix in 1 teaspoon of vanilla extract until smooth.
To assemble the cake, place one cake layer on a serving plate. Spread a generous layer of pineapple filling on top, leaving about 1/4 inch from the edges.
Place the second cake layer on top and frost the top and sides of the cake with the cream cheese frosting.
Press 1.5 cups of shredded coconut onto the sides and top of the cake to garnish.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
11330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 570.5 g | 731% | |
| Saturated Fat | 415.4 g | 2077% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1479 mg | 493% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 1503.9 g | 547% | |
| Dietary Fiber | 92.0 g | 329% | |
| Total Sugars | 1093.9 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 669 mg | 51% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 3504 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
