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This is, dare I say it, the most AMAZING Coconut Cake to grace the earth. Layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. The final product is somewhat of a masterpiece, and could be one of my favorite cakes of all time! I think I’ve officially reached food nerd status by how excited I have been to share this cake with you all. It’s incredible. Dare I say it–it’s on the same level as my Mom’s ridiculously amazing German Chocolate Cake. It’s that good. The recipe is inspired by this coconut cake from A Bountiful Kitchen. I added a cream cheese buttercream frosting instead, and used the leftover coconut milk from the cake to give the frosting a little extra creaminess, with just a milk hint of coconut flavor.
Coconut Cake with Pineapple Filling
Prep Time
4 hrs 30 mins
Cook Time
30 mins
Total Time
5 hrs
The most AMAZING Coconut Cake, with layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly.
Course: Dessert
Cuisine: American
Keyword: easy pineapple coconut cake, pineapple cake recipe
Unit: cup, large, ounce, ounce can, Tablespoon, teaspoon
Servings: 16
Calories: 575 kcal
Ingredients
For the Coconut Cake:
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter , room temperature
2 cups granulated sugar
13.5 ounces canned unsweetened coconut milk , divided
1 1/2 teaspoons coconut extract
5 large egg whites
For the Pineapple Filling:
20 ounce can crushed pineapple
2/3 cup granulated sugar
2 Tablespoons cornstarch
For the Coconut Cream Cheese Frosting:
1/2 cup butter , room temperature
8 ounces cream cheese , room temperature
4-5 cups powdered sugar
Remaining coconut milk , or 2 tablespoons regular milk
1 cup shredded sweetened coconut
Instructions
For the cake:
Line the bottom of two 8 or 9-inch cake pans with wax or parchment paper.
Preheat oven to 350 degrees F.
In mixing bowl, whisk together flour, baking powder and salt. Set aside.
In a separate mixing bowl, beat the butter on medium speed (with hand or stand mixer) for 1 minute, until light and fluffy.
Add sugar and mix 1 minute.
Add 1 1/4 cups coconut milk and coconut extract and mix.
Gradually add flour mixture and mix on medium speed for 2 minutes.
In another bowl, beat egg whites until stiff peaks form.
Fold the egg whites into the batter until incorporated.
Spray the bottom and sides of the lined cake pans with non-stick cooking spray. Divide batter evenly between the pans.
Bake at 350 degrees F 23-28 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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