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Pineapple Coconut Cream Cake

Pineapple Coconut Cream Cake - featured image
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A tropical layer cake featuring moist pineapple-infused cake, creamy coconut frosting, and a juicy pineapple filling—perfect for parties and celebrations.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) unsalted butter, softened
  • 1/2 cup (120ml) vegetable oil
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) coconut milk
  • 1/2 cup (120ml) crushed pineapple, drained
  • 1 cup (240ml) crushed pineapple, drained
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 cups (480ml) heavy whipping cream
  • 1 cup (240ml) canned coconut cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) shredded coconut, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy (about 3 minutes).
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients, alternating with the coconut milk, starting and ending with the dry mixture. Mix until just combined. Fold in the crushed pineapple.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  8. In a small saucepan, combine the crushed pineapple, sugar, cornstarch, and water.
  9. Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
  10. Remove from heat and let cool completely before using.
  11. In a chilled mixing bowl, whip the heavy cream until stiff peaks form.
  12. In a separate bowl, whisk the chilled coconut cream until smooth. Gently fold the coconut cream into the whipped cream.
  13. Add the powdered sugar and vanilla extract, mixing until combined.
  14. Place one cake layer on a serving plate. Spread a thin layer of frosting on top.
  15. Spread the pineapple filling evenly over the frosting.
  16. Top with the second cake layer and frost the entire cake with the remaining coconut cream frosting.
  17. Sprinkle shredded coconut on top for garnish.

Notes

Ensure ingredients like eggs and butter are at room temperature for a smooth batter. Chill the coconut cream for better whipping results. Decorate with pineapple slices or toasted coconut for extra flair.

Nutrition

Keywords: pineapple cake, coconut cream cake, tropical dessert, party cake, layer cake

Find it online: https://cooltastes.com/pineapple-coconut-cream-cake-recipe-perfect-for-parties/