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Coconut Cake With Pineapple Filling

Coconut Cake With Pineapple Filling Recipe

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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp coconut extract (optional)
  • 1 cup canned full-fat coconut milk, stirred
  • 1 can (20 oz) crushed pineapple in juice, drained (reserve juice)
  • 1/2 cup granulated sugar (for filling)
  • 3 tbsp cornstarch
  • 1 tbsp unsalted butter (for filling)
  • 1 tsp lemon juice
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 to 4 cups powdered sugar
  • 2 tbsp canned coconut milk (for frosting)
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut

Method
 

  1. Cook the filling: combine drained pineapple, reserved juice, 1/2 cup sugar, and cornstarch in a saucepan. Simmer over medium heat, stirring, for 5-7 minutes until thick and jammy. Stir in butter and lemon juice, then cool completely.
  2. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans. Beat butter and sugar until fluffy, then add eggs, vanilla, and coconut extract. Alternate adding flour mixture and coconut milk, mixing just until combined. Divide batter evenly.
  3. Bake for 28-32 minutes, rotating halfway, until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
  4. Beat cream cheese and butter for frosting until smooth. Add powdered sugar gradually, then coconut milk and vanilla. Whip until light and spreadable.
  5. Spread cooled filling on one cake layer, leaving a border. Top with the second layer. Frost top and sides, then cover with shredded coconut. Chill 30 minutes before slicing for clean cuts, if desired.

Notes

If the cake layers dome, level them with a serrated knife before assembling so the top sits flat. Chilling the assembled cake for 30 minutes makes slicing much easier.