Coconut Pineapple Layer Cake (Print Version)
# Ingredients:
→ Coconut Cake
01 -
2 cups regular flour
02 -
1 tablespoon baking powder
03 -
1 teaspoon salt
04 -
1/2 cup soft unsalted butter
05 -
2 cups white sugar
06 -
13.5 ounces unsweetened coconut milk from can
07 -
1 1/2 teaspoons coconut flavoring
08 -
5 egg whites, large size
→ Pineapple Filling
09 -
20 ounces pineapple, crushed
10 -
2/3 cup white sugar
11 -
2 tablespoons cornstarch
→ Coconut Cream Cheese Frosting
12 -
1/2 cup soft butter
13 -
8 ounces soft cream cheese
14 -
4-5 cups sugar powder
15 -
1-2 tablespoons coconut milk or plain milk
16 -
1 cup shredded sweetened coconut
# Instructions:
01 -
Combine the dry stuff. Whip butter with sugar, pour in coconut milk and flavoring. Gently add whipped egg whites. Split between two pans and cook at 350°F for about 25-35 minutes.
02 -
Simmer the pineapple chunks with sugar and cornstarch until it gets thick and shiny. Let it cool all the way.
03 -
Whip the butter and cream cheese until fluffy. Mix in the sugar powder and milk until you like how thick it is. Add the coconut and stir.
04 -
After they've cooled down, use a knife to cut each cake through the middle so you end up with four flat pieces.
05 -
Stack cake parts with pineapple mix and frosting between each. Cover the outside with frosting then sprinkle coconut all over. Chill for 4 hours before cutting.
# Notes:
01 -
You can make it a day or two ahead
02 -
Freeze the cake parts up to a month if needed
03 -
Works with King Arthur 1:1 flour for no gluten