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Decadent Coconut Cake with Pineapple Filling and Cream Cheese Frosting Recipe

★★★★★

4.4 from 143 reviews
  • Author: Elara
  • Total Time: 5 hours 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Coconut Cake features moist, tender layers infused with coconut milk and coconut extract, layered with a glossy pineapple filling and frosted with luscious coconut cream cheese frosting. Finished with shredded sweetened coconut, this tropical-inspired cake is perfect for celebrations or any special occasion.

Ingredients

Scale

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

Coconut Cream Cheese Frosting

  • 1/2 cup unsalted butter (113g), room temperature
  • 8 ounces cream cheese (226g), room temperature
  • 4–5 cups powdered sugar (480g-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 oven to 350°F (177°C). Line the bottom of two 8-inch cake pans with parchment paper and lightly spray the bottom and sides with cooking spray to prevent sticking.
  2. Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a separate large bowl, beat the room temperature butter on medium speed using an electric hand or stand mixer until light and fluffy, about 1 minute. Add the granulated sugar and continue mixing until well combined.
  4. Add coconut milk and extract: Pour in 1 1/4 cups of the canned unsweetened coconut milk and the coconut extract. Mix until fully incorporated.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients and mix on medium speed for 2 minutes until combined.
  6. Beat egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in batches, taking care to maintain as much airiness as possible.
  7. Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove pans and cool on wire racks for 5 minutes before inverting onto racks to cool completely.
  8. Torte the cakes: Once cooled, use a serrated knife to slice each cake horizontally in half, creating four thin cake layers in total.
  9. Prepare pineapple filling: Combine the crushed pineapple, granulated sugar, cornstarch, and 1/4 cup of the remaining coconut milk in a medium saucepan over medium heat. Stir frequently and cook until the mixture thickens and becomes glossy, about 5 to 8 minutes. Transfer to a container, press plastic wrap directly on top to prevent skin formation, let cool, then refrigerate until ready to use.
  10. Make coconut cream cheese frosting: Beat room temperature butter and cream cheese together until smooth. Gradually add powdered sugar and a splash of the reserved coconut milk, beating until smooth and fluffy, about 3 minutes. Adjust consistency with more milk to thin or powdered sugar to thicken. Stir in shredded sweetened coconut, reserving some for decorating.
  11. Assemble the cake: On a serving plate, place the first cake layer and spread half the pineapple filling over it. Top with the second cake layer and spread a layer of frosting. Add the third cake layer, spread the remaining pineapple filling, then place the final cake layer on top. Frost the entire cake with the coconut cream cheese frosting and sprinkle the sides and top with the reserved shredded coconut.
  12. Chill before serving: Refrigerate the assembled cake for at least 4 hours before serving to allow flavors to meld and the frosting to set. The cake tastes even better the next day.

Notes

  • Ensure egg whites are beaten to stiff peaks for a light and airy cake texture.
  • Press plastic wrap directly on pineapple filling surface to prevent a skin from forming while cooling.
  • Use room temperature ingredients (butter, cream cheese, egg whites) for best mixing results.
  • Leftover cake can be stored covered in the refrigerator for up to 3 days.
  • For a more intense coconut flavor, consider toasting the shredded coconut before using.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Coconut Cake, Pineapple Filling, Cream Cheese Frosting, Tropical Cake, Layer Cake, Coconut Milk Cake

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