Description
A delightful and tropical cake featuring layers of coconut and pineapple, perfect for any celebration.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temp)
- 1 ¾ cups granulated sugar
- 4 large eggs (room temp)
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional, for extra flavor)
- 1 cup coconut milk (or whole milk)
- 1 cup shredded sweetened coconut
- 2 cups fresh pineapple, finely chopped (or canned crushed pineapple, drained)
- ½ cup pineapple juice
- ½ cup sugar
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 225 g (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp coconut milk (or heavy cream)
- 1 tsp vanilla extract
- Fresh pineapple wedges or rings (for decoration)
- Toasted coconut flakes (for decoration)
- Whipped cream swirls (for decoration)
- Optional: small pineapple tops for a tropical look
Instructions
- Preheat oven to 175°C (350°F). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla and coconut extract.
- Alternate adding flour mixture and coconut milk, beginning and ending with flour. Stir in shredded coconut.
- Divide batter evenly into pans and bake 25–30 minutes, until golden and a toothpick comes out clean. Let cool.
- In a saucepan, combine pineapple, juice, and sugar. Simmer 5 minutes.
- Add cornstarch slurry, stirring until thickened. Remove from heat and cool completely.
- Beat cream cheese and butter until creamy. Gradually add powdered sugar.
- Mix in coconut milk and vanilla until fluffy.
- Place first cake layer on a stand, spread with pineapple filling. Add second layer, spread with more filling. Top with final layer, then frost entire cake with cream cheese frosting.
- Press shredded or toasted coconut around the sides. Garnish top with pineapple wedges, whipped cream swirls, and toasted coconut.
- Chill at least 1 hour before serving.
Notes
- For a richer coconut flavor, use coconut extract.
- Ensure the pineapple filling is completely cooled before assembling the cake.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg