Coconut Cream Cake with Pineapple Jam Filling

Coconut Cream Cake with Pineapple Jam Filling is a delightful dessert that combines the tropical flavors of coconut and pineapple. This cake is moist, fluffy, and has a rich coconut frosting, making it a perfect treat for any occasion. Whether it’s a birthday, a holiday, or just a special day, this cake will impress everyone with its delicious taste and beautiful appearance.

Why Make This Recipe

You should make this Coconut Cream Cake because it’s simple and truly satisfying. The combination of coconut and pineapple brings a tropical vibe that feels like a mini vacation in every bite. Plus, this recipe allows you to showcase your baking skills while keeping things fun and easy. You can easily share this cake with friends and family, and it’s sure to become a favorite.

How to Make Coconut Cream Cake with Pineapple Jam Filling

Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1 cup shredded coconut
1 cup pineapple jam
1/2 cup crushed pineapple, drained
4 cups powdered sugar
1/4 cup coconut milk
1 cup shredded coconut, toasted

Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Gently fold in the shredded coconut until evenly distributed.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the pineapple jam filling, combine the pineapple jam and crushed pineapple in a small bowl. Mix well and set aside.
To prepare the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut milk, and beat until smooth. Stir in the vanilla extract.
Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the pineapple jam filling over the top. Add the second layer of cake and repeat the process with the remaining jam filling. Top with the final layer of cake.
Frost the top and sides of the cake with the coconut frosting. Sprinkle the toasted shredded coconut over the frosting for decoration.

How to Serve Coconut Cream Cake with Pineapple Jam Filling

Serve your Coconut Cream Cake chilled or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can slice the cake into generous pieces and enjoy it with friends and family at gatherings or celebrations.

How to Store Coconut Cream Cake with Pineapple Jam Filling

Store any leftover Coconut Cream Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, refrigerate it. Just remember to bring it back to room temperature before serving for the best flavor and texture.

Tips to Make Coconut Cream Cake with Pineapple Jam Filling

Make sure your butter is softened before starting to cream it with the sugar. This will help achieve a light and fluffy texture.
Drain the crushed pineapple well to avoid adding extra moisture to the cake.
Toast the shredded coconut before using it for decoration to enhance the flavor.

Variation

You can add a layer of fresh fruit, like sliced bananas or strawberries, between the cake layers for an extra burst of flavor. You could also use a different fruit jam if pineapple isn’t your favorite.

FAQs

1. Can I use other types of milk instead of coconut milk?
Yes, you can use regular milk or almond milk, but it may change the flavor slightly.

2. Can I make this cake in advance?
Absolutely! You can bake the layers a day ahead and store them in the fridge. Frost the cake on the day you plan to serve it.

3. How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure it’s a 1:1 ratio for best results.

Enjoy baking this delicious Coconut Cream Cake with Pineapple Jam Filling!