Fluffy Coconut Pineapple Cake (Print Version)
# Ingredients:
→ Coconut Cake
01 -
13.5 ounces of canned coconut milk (unsweetened)
02 -
2 cups of sugar
03 -
2 cups of plain flour
04 -
1 and 1/2 teaspoons coconut flavoring
05 -
1/2 cup of softened unsalted butter at room temperature
06 -
Five large egg whites
07 -
1 tablespoon of baking powder
08 -
1 teaspoon of salt
→ Pineapple Filling
09 -
20 oz of pineapple, crushed
10 -
2 tablespoons of corn starch powder
11 -
2/3 cup of sugar
→ Coconut Cream Cheese Frosting
12 -
1-2 tablespoons of milk, coconut or regular
13 -
4-5 cups of powdered/confectioners' sugar
14 -
1 cup of shredded sweetened coconut
15 -
8 oz of room-temperature cream cheese
16 -
1/2 cup of softened butter
# Instructions:
01 -
Stir together the dry ingredients. Cream the butter with sugar, then blend in the coconut milk and extract. Gently fold in egg whites whipped into stiff peaks. Split between two pans and bake at 350°F for 25-35 minutes.
02 -
Combine crushed pineapple, sugar, and cornstarch. Heat it on the stove until it thickens and turns shiny. Let it cool completely before use.
03 -
Whisk butter and cream cheese together until they’re silky smooth. Slowly mix in powdered sugar and milk until the texture is right. Add the shredded coconut at the end.
04 -
Once the cakes are cool, slice each one horizontally through the middle so you have four thin cake layers.
05 -
Alternate between spreading the pineapple filling and frosting between the cake layers. Coat the outside with frosting and add some shredded coconut on top. Cool in the fridge for at least 4 hours before slicing and serving.
# Notes:
01 -
You can make the cake up to two days ahead of time.
02 -
Store the cake layers in the freezer for as long as a month if needed.
03 -
This recipe can be swapped for a gluten-free version if you use King Arthur’s 1-for-1 flour.