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Coconut Cake with Pineapple Filling and Coconut Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 6 reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 5 hours 10 minutes including chilling time
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Coconut Cake features tender layers of moist coconut-infused cake complemented by a luscious pineapple filling and a creamy coconut cream cheese frosting. Perfectly balanced between tropical sweetness and tangy cream cheese, this elegant dessert is ideal for celebrations or any special occasion where you want to impress with a flavorful homemade treat.

Ingredients

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 (567 g)
  • 2/3 cup granulated sugar (134g)
  • 2 Tablespoons cornstarch (16 g)

Coconut Cream Cheese Frosting

  • 1/2 cup butter (113g), room temperature
  • 8 ounces cream cheese (226g), room temperature
  • 4-5 cups powdered sugar (480-600g)
  • 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 your oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper, and lightly spray the sides and bottom with cooking spray to prevent sticking.
  2. Mix dry ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir together and set aside.
  3. Cream butter and sugar: In a separate large bowl, beat the room temperature butter on medium speed with an electric hand mixer or stand mixer for about 1 minute until light and fluffy. Gradually add the granulated sugar and mix well until fully creamed.
  4. Add liquids and dry ingredients: Pour in 1 1/4 cups of the canned coconut milk along with the coconut extract, mixing to combine. Slowly add the flour mixture and beat on medium speed for about 2 minutes until incorporated and smooth.
  5. Fold in egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep the mixture airy and light.
  6. Bake the cakes: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove the pans and let cool for 5 minutes before inverting the cakes onto a wire rack to cool completely.
  7. Torte the cake layers: Once cooled, use a sharp serrated knife to slice each cake horizontally in half, creating four thin cake layers in total.
  8. Prepare pineapple filling: Combine crushed pineapple, granulated sugar, and cornstarch in a medium saucepan over medium heat. Stir frequently and cook until the mixture thickens and becomes glossy, about 5-8 minutes. Transfer to a container, press plastic wrap directly onto the surface to prevent skin formation, cool completely, then refrigerate until needed (up to one week).
  9. Make coconut cream cheese frosting: Beat the softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar and a splash of the remaining coconut milk, beating until the frosting is light and fluffy (around 3 minutes). Adjust consistency with more milk to thin or more powdered sugar to thicken. Stir in shredded sweetened coconut, reserving some for decoration.
  10. Assemble the cake: Place one cake layer on your serving plate and spread half of the pineapple filling over it. Add a second cake layer, then spread a layer of frosting. Place the third cake layer on top, spreading the remaining pineapple filling over it. Finish with the final cake layer, then frost the sides and top of the cake with the remaining coconut cream cheese frosting. Sprinkle the exterior with reserved shredded coconut if desired.
  11. Chill before serving: Refrigerate the assembled cake for at least 4 hours to allow flavors to meld and the frosting to set. For best flavor, serve the next day.

Notes

  • Use room temperature butter and cream cheese to ensure smooth frosting without lumps.
  • Make sure to beat the egg whites to stiff peaks but avoid overbeating which can dry them out.
  • Pressing plastic wrap directly on the pineapple filling prevents a skin from forming.
  • This cake tastes even better the day after assembly as the flavors meld beautifully.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.

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