pineapple filling

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))

sugar

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))

salt

cornstarch

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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This light and delicious pineapple &amp; cream filling tastes amazing and is so easy to make!

Pineapple &amp; Cream Filling

• small box instant vanilla pudding

heavy cream

• oz.) can crushed pineapple, DRAINED. I did not need the whole can.

For this recipe, we are substituting heavy cream...

For this recipe, we are substituting heavy cream or whipping cream for the milk in the instant pudding recipe. Combine pudding and cream, and mix. (We recommend a hand mixer if you have one.)

The mixture will become thick and fluffy. Fold...

The mixture will become thick and fluffy. Fold in crushed, drained, pineapple until it is a spreadable consistency.

This is a wonderful filling in white and...

This is a wonderful filling in white and yellow cakes! If you are not a fan of the pineapple pieces, you can puree them instead, and spread in between your layers before filling with the thickened vanilla pudding. Cakes with this filling will need to be refrigerated.

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Pineapple Coconut Cake with Pineapp...