pineapple coconut cake

This pineapple coconut cake includes pineapple chunks, coconut, coconut milk, plus homemade pineapple curd and cream cheese frosting. Each bite is packed with moist texture and irresistible flavor. Review the recipe notes before beginning. To save time, feel free to make the pineapple curd first. It must cool completely before you use it in the cake's assembly.

Pineapple Coconut Cake

(285 grams) sifted cake flour* (spoon & leveled)

teaspoons baking powder

teaspoon baking soda

teaspoon salt

cup (1.5 sticks; 170 grams) unsalted butter, softened to room temperature

sugar

4 large egg whites,

cup (120 grams) sour cream,

teaspoons pure vanilla extract

teaspoon coconut extract

cup (240 milliliters) canned coconut milk,

Tablespoons (30 milliliters) pineapple juice (canned

cup (80 grams) sweetened shredded coconut

pineapple

(65 grams) granulated sugar

cornstarch

(80 milliliters) canned pineapple juice (must be canned)

salt

ounces (224 grams) full-fat block cream cheese, softened to room temperature

cup (115 grams) unsalted butter, softened to room temperature

cups (360 grams) confectioners’ sugar,

Tablespoons canned coconut milk

vanilla extract

coconut

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Make the cake: 

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients, coconut milk, and pineapple juice. Beat on low speed until combined, then beat in the shredded coconut and pineapple chunks just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 22-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. (Make the curd as the cakes cool.) The cakes must be completely cool before frosting and assembling.

Make the pineapple curd

 Fill the bottom pot of a double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Whisk the egg, egg yolks, granulated sugar, cornstarch, pineapple juice, and salt together the top pot of your double boiler. Continue to whisk as the curd cooks because constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes slightly thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and keep whisking. Remove pan from heat. Whisk in the butter. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) Cool completely. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed. Makes 1 cup. You will have leftover curd after using in the cake. Cover and refrigerate leftovers for up to 1 week. (Great on sourdough, biscuits, or toast!)

Make the frosting: 

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk or pineapple juice, vanilla extract, and salt with the mixer running on low. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I usually add it).

Assemble and decorate

If your cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. I use and recommend an icing spatula to apply the frosting &amp; curd. Evenly spread a scant 1/2 cup of frosting on top. Spread 1/4 cup of pineapple curd on top of the frosting. Top with 2nd cake layer and evenly cover the top with 1/2 cup of frosting, then 1/4 cup of curd. Carefully place the third cake layer on top. The cake is very slippery due to the frosting and curd, so be careful with it. I highly recommend a crumb coat for this cake, so spread a very very thin layer of frosting on top and all around the exterior of the cake. A bench scraper is helpful to smooth the sides. Refrigerate crumb-coated cake for 30-60 minutes&#8211; again, this is a slippery cake so refrigeration is very helpful. Remove cake from the refrigerator and spread the remaining frosting all over the cake. (Which should only be a small amount at this point.) Decorate with pineapple chunks on top of the cake and/or press coconut gently into the sides of the cake.

Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

This pineapple coconut cake has to be one of the best cakes I've eaten. It's tender and moist and you'll want to bake this recipe over and over. It's filled with rich homemade pineapple filling between the layers and then it's all topped with fluffy white frosting. Perfect for a birthday, or any event. You may not want to share though...it's so good.&nbsp;

Pineapple Coconut Cake with Pineapple Filling

unsalted butter ((slightly cooler than room temp))

eggs

cake flour ((not all-purpose flour))

tsp baking powder

tsp baking soda

tsp salt

coconut milk

vanilla bean paste

tsp coconut extract (optional)

vegetable oil

coconut ((plus 1 cup more for toasting and sprinkling on the cake))

T butter

Preheat oven to 350 degrees.

Grease and flour two 8" round pans very well.

In a bowl, mix the cake flour, baking powder, baking soda and salt. Whisk together to combine. Set aside.

In a separate bowl, add the coconut milk. It sometimes helps to shake the can a bit before opening it. If it's still not mixed together, then just mix it well with a whisk once you get it into your bowl.

Add in the emulsions (or extracts), oil and pineapple. Whisk until mixed well. Set aside.

In a large mixing bowl, cream the room temperature butter on low until smooth and creamy.

Add the sugar and beat on low until mixed, then beat on medium to medium high until light and fluffy. (Several minutes.)

Add in the eggs, one at a time, mixing on low after each just until combined. Scrape down the bowl and mix again just for another 5 to 10 seconds.

Add the dry and liquid ingredients alternately to the butter/sugar mixture. (Start with a third of the dry ingredients and mix just until combined. Add in half of the liquid ingredients and mix just until combined. Add another third of the flour mixture, mix until just combined. Add in the last half of the liquid ingredients, mix, then the last of the dry ingredients and mix just until combined.)

Scrape down the sides of the bowl and mix on medium for only about 10 seconds. Do not over mix, just make sure everything is incorporated and then stop mixing.

Fold in 1 1/2 cups sweetened shredded coconut.

Pour into prepared pans and bake at 350 degrees for approximately 45-50 minutes.

The edges and top will be medium brown in color and a toothpick inserted into the middle will come out with a few crumbs, but no liquid batter.

These cake layers will bake pretty level and flat. They will not have a dome on them.

Set the baked cake layers onto a rack and cool for about 15 minutes. Turn the cakes out of the pans and leave to cool completely on the racks before frosting them.

For the Cake:

Add the crushed pineapple, sugar, and cornstarch to a sauce pan.

Cook over medium heat and let the mixture come to a boil. Let it boil for about three minutes while stirring almost continuously.

Add in the butter and remove from heat. Stir until the butter is melted into the pineapple filling.

Place the filling in a bowl, cover it and chill until cold.

For the pineapple filling:

This cake is wonderful topped with fluffy marshmallow frosting, the whipped cream cheese frosting or regular cream cheese buttercream.

For the cake pictured, I used fluffy marshmallow frosting.

You can find those recipes at the links here:&nbsp;Fluffy Marshmallow Frosting,&nbsp;Whipped Cream Cheese Frosting,&nbsp;Cream Cheese Buttercream

For the Frosting:

Break up one cup of shredded coconut into a frying pan. Turn the heat up to medium. Stir the coconut continuously, flipping it over as you stir. Watch it closely and do not leave because it will burn quickly.

Once it's browned, add the toasted coconut to another bowl.

Sprinkle onto the top of the cake after frosting is added.

To toast the coconut:

For this cake, I torted my cake layers, so I could work in even more of the pineapple filling. (By torting, I just mean slicing the cake layers in half, so instead of two cake layers, there are four thinner layers.)

You don't have to tort your cake layers though. This cake is very delicate, so just be aware that if you do torte them, you'll need to chill them to help them stay together.

Place a cake layer onto a plate or cake stand and spread a thin amount of buttercream, then some of the pineapple filling over it. Place the other cake layer on top of the previous. If you torted your cake layers, just continue on like this ending with the top layer of cake.

Cover cake with frosting. Sprinkle the top and sides of the cake with toasted coconut. (You can just sprinkle with untoasted coconut as well.)

Assembly:

https://www.youtube.com/watch?v=xvLa0bDi3Jg

This pineapple coconut cake is so moist and tender you'll want to bake this recipe over and over. It's filled with rich homemade pineapple filling between the layers and then you can top it off with the frosting of your choice. It's perfect for a birthday, or any event, but you may not even want to share though…it's so good.

PINEAPPLE COCONUT CAKE RECIPE HERE:  https://iscreamforbuttercream.com/pineapple-coconut-cake-with-pineapple-filling/

MARSHMALLOW FROSTING HERE:  https://iscreamforbuttercream.com/fluffy-marshmallow-frosting/

CREAM CHEESE BUTTERCREAM HERE:  https://iscreamforbuttercream.com/cream-cheese-buttercream/ 

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Pineapple Coconut Cake is a wonderful tropical tasting dessert with a soft and moist texture. This pineapple cake is made with a boxed cake mix, instant pudding mix and topped with a delicious coconut flavored whipped cream frosting and shredded coconut.

vanilla cake mix

pineapple ((drain & reserve juice))

3.4 oz instant vanilla pudding mix

pineapple juice

heavy whipping cream (cold)

coconut extract

Prep: Start by preheating the oven to 350 degrees F. Then, grease the inside of a9x13 baking dish and set it aside.

Cake batter: In a large mixing bowl, combine the dry cake mix, crushed pineapple, dry pudding mix, pineapple juice, eggs, and oil.

Using an electric handheld mixer or kitchen aid mixer, mix on low speed for1 minute, while stopping to scrape down the sides of the bowl as needed. Continue to beat on medium speed for 2 additional minutes, and scrape down the sides of the bowl another two times through the process.

Bake: Proceed to pour the cake batter into the prepared baking dish. Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean. Then allow the cake to cool completely before adding the frosting.

Prepare Frosting: Use a handheld mixer or a stand mixer with a whisk attachment to beat the heavy cream on high speed with the powdered sugar, vanilla extract, and coconut extract until stiff peaks form and it has a whipped cream consistency. This should take about 4-5 minutes. Do not overbeat the cream or you will make butter.

After that, spread the prepared frosting evenly over the top of the cake and top with the shredded coconut. Slice, serve and enjoy!

Piña Colada Cake

all-purpose flour

baking powder

baking soda

eggs,

lemon

cream of coconut

oz cream cheese,

unsalted butter,

Sweetened shredded coconut

Preheat oven to 350°F. Grease a 9x13 baking dish with baking spray, set aside.

Whisk flour, baking powder, baking soda, and salt in a bowl, set aside.

In a mixer whip sugar, vegetable oil, eggs, and lemon zest until light in color and mixture is increased in volume, about 3 minutes.

Gradually add dry mixture alternating with pineapple juice and cream of coconut, beginning and ending with the dry mixture. Fold in coconut.

Transfer batter into prepared baking dish, baking until a toothpick inserted comes out clean with a few moist crumbs, about 25 to 35 minutes. Cool completely.

To make the cake:

Beat cream cheese and butter together until smooth and combined, scraping bowl frequently to prevent lumps.

Gradually add powdered sugar and cream of coconut, scraping bowl as needed. Beat in vanilla and salt.

Frost evenly over cooled cake and if desired, garnish with coconut.

To make the frosting:

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