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Pineapple Coconut Cake Recipe

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4.1 from 57 reviews

  • Author: Ava
  • Total Time: 5 hours (includes cooling and refrigeration times)
  • Yield: 12 servings

Description

A moist and flavorful Pineapple Coconut Cake featuring layers of tender cake infused with pineapple juice and coconut milk, filled with homemade pineapple curd, and frosted with a smooth cream cheese coconut frosting. This tropical-inspired dessert is perfect for special occasions or anytime you crave a sweet, fruity treat.

Ingredients

Cake

  • 2 and 1/2 cups (285g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 4 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 3/4 cup (180ml) canned coconut milk, at room temperature
  • 2 Tablespoons (30ml) pineapple juice (canned or fresh)
  • 1 cup (80g) sweetened shredded coconut
  • 1 cup (225g) pineapple chunks (canned and drained or fresh)

Pineapple Curd

  • 1 large egg
  • 2 large egg yolks
  • 1/3 cup (65g) granulated sugar
  • 1 and 1/2 teaspoons cornstarch
  • 1/3 cup (80ml) canned pineapple juice (must be canned)
  • 1/8 teaspoon salt
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces

Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
  • 2 Tablespoons canned coconut milk or pineapple juice (your choice)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Optional Garnish

  • Fresh or canned pineapple chunks
  • 1 cup (80g) sweetened shredded coconut

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans, line the bottoms with parchment paper rounds, and grease the parchment paper to ensure cakes release easily after baking.
  2. Mix dry ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Cream butter and sugar: Using a stand or hand mixer with paddle or whisk attachment, beat the softened butter and granulated sugar on medium-high speed until smooth and creamy, about 3 minutes. Scrape down the bowl as needed.
  4. Add egg whites and wet ingredients: Beat in the egg whites until combined, then add sour cream, vanilla extract, and coconut extract. Beat until combined, scraping down the bowl as necessary. The mixture may appear curdled at this stage.
  5. Incorporate dry ingredients and liquids: With mixer on low, slowly add the dry ingredients, canned coconut milk, and pineapple juice. Beat until just combined.
  6. Fold in coconut and pineapple: Stir in shredded coconut and pineapple chunks by hand to ensure even distribution and avoid lumps. The batter will be slightly thick.
  7. Bake the cakes: Pour batter evenly into the prepared pans. Bake for 22-24 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely in pans on wire racks.
  8. Make pineapple curd: Set up a double boiler with simmering water. In the top pot, whisk together the egg, egg yolks, granulated sugar, cornstarch, canned pineapple juice, and salt. Constantly whisk over simmering water until thickened, about 10 minutes, similar to hollandaise sauce consistency. Remove from heat and whisk in softened butter until melted. Transfer to a jar, cover with plastic wrap pressed to surface, and cool completely. Refrigerate leftover curd up to 1 week.
  9. Prepare frosting: In a large bowl, beat cream cheese and butter on medium speed until smooth, about 2 minutes. Gradually add confectioners’ sugar, coconut milk or pineapple juice, vanilla extract, and salt while mixing on low. Beat on high for 2 minutes. For thicker frosting, add the reserved 1/4 cup confectioners’ sugar.
  10. Trim cakes and assemble: Level cake layers if domed by slicing off tops with a serrated knife. Place one layer on serving plate or turntable. Spread about 1/2 cup frosting evenly on top, followed by 1/4 cup pineapple curd. Repeat with second layer. Place final layer on top.
  11. Crumb coat and chill: Apply a very thin layer of frosting over entire cake to trap crumbs. Smooth sides with a bench scraper if available. Refrigerate for 30-60 minutes to firm up the crumb coat.
  12. Final frosting and decoration: Spread remaining frosting evenly over chilled cake. Decorate with pineapple chunks and/or press shredded coconut lightly onto the sides.
  13. Chill before serving: Refrigerate assembled cake for at least 20 minutes before slicing to help maintain shape.
  14. Store leftovers: Cover leftover cake tightly and refrigerate for up to 5 days.

Notes

  • Parchment paper rounds are important for easy release of cake layers and cleaner edges.
  • Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
  • Constant whisking during curd cooking prevents eggs from curdling and ensures silky texture.
  • The pineapple curd can be used on toast or biscuits if you have leftovers.
  • Use a serrated knife to level cakes to avoid compressing crumb.
  • Crumb coating is crucial for this cake as the frosting and curd make the surface slippery.
  • For a DIY double boiler, place a heatproof bowl over a saucepan of simmering water without touching the water.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pineapple-coconut-cake-recipe/