Pineapple Coconut Cake
Delightful Pineapple Coconut Cake with rich flavors and textures, perfect for any occasion.
Equipment
- Mixing bowls
- handheld mixer
- 8 inch cake pans
- Double boiler
- spatula
- Cooling rack
Ingredients
Cake
- 2.5 cups cake flour spooned & leveled
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter softened to room temperature
- 1.5 cups granulated sugar
- 4 large egg whites at room temperature
- 0.5 cup sour cream at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- ¾ cup canned coconut milk at room temperature
- 2 Tablespoons pineapple juice canned or fresh
- 1 cup sweetened shredded coconut
- 1 cup pineapple chunks canned and drained or use fresh, plus extra for garnish
Pineapple Curd
- 1 large egg
- 2 large egg yolks
- ⅓ cup granulated sugar
- 1.5 teaspoons cornstarch
- ⅓ cup canned pineapple juice must be canned
- ⅛ teaspoon salt
- ¼ cup unsalted butter softened to room temperature and cut into 4 pieces
Frosting
- 8 ounces full-fat brick cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 3 cups confectioners’ sugar plus an extra ¼ cup if needed
- 2 Tablespoons coconut milk or pineapple juice your choice
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 cup sweetened shredded coconut optional for garnish
Instructions
Prepartion
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Beat the butter and sugar together on medium-high speed until smooth and creamy, about 3 minutes. Beat in the egg whites, sour cream, vanilla extract, and coconut extract until combined.
- With the mixer on low speed, slowly add the dry ingredients, coconut milk, and pineapple juice. Mix until combined.
- Pour batter evenly into cake pans and bake for around 22-24 minutes or until done. Allow to cool completely in pans on a wire rack.
- For the pineapple curd, whisk together egg, egg yolks, granulated sugar, cornstarch, pineapple juice, and salt in the top pot of a double boiler. Cook while whisking until thickened, about 10 minutes. Remove from heat and whisk in the butter.
- For the frosting, beat cream cheese and butter together until smooth, then add confectioners’ sugar, coconut milk or pineapple juice, vanilla extract, and salt. Beat until fluffy.
- Assemble the cake by layering the cake, frosting, and pineapple curd. Refrigerate for 30-60 minutes before applying the final frosting and decor.
- Refrigerate the cake for at least 20 minutes before slicing.
- Store leftover cake tightly covered in the refrigerator for up to 5 days.
Notes
This cake can be garnished with fresh or canned pineapple chunks and/or sweetened shredded coconut.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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