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Pineapple Coconut Cake

  • Author: krmibk110
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A tropical delight that combines sweet pineapple and creamy coconut in a moist cake with frosting.

Ingredients

Scale
  • 1 (20-ounce) can crushed pineapple in juice (do not drain)
  • 1/2 cup granulated sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup full-fat buttermilk
  • 1/3 cup heavy whipping cream
  • 1 cup unsalted butter, room temperature
  • 1/3 cup light brown sugar, lightly packed
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure coconut extract
  • 2/3 cup shredded sweet coconut
  • 8 oz cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1/4 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar, sifted

Instructions

  1. In a medium saucepan, mix the crushed pineapple, sugar, and cornstarch over medium heat. Stir constantly until it thickens, about 10 minutes. Transfer to a bowl and refrigerate until chilled.
  2. Preheat your oven to 350°F (175°C). Line the bottoms of two 9-inch round cake pans with waxed paper and grease and flour them.
  3. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Combine the buttermilk and whipping cream in a small measuring cup.
  4. In a stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  5. Add the eggs one at a time, mixing well after each. Then add the vanilla and coconut extracts.
  6. Add half the dry ingredients and mix on low speed until just combined. Add the buttermilk mixture, then the remaining dry ingredients and shredded coconut.
  7. Mix until just combined—don’t overmix. Divide the batter into the two pans and level the tops.
  8. Bake for 25 minutes or until a toothpick comes out clean. Rotate pans halfway through baking.
  9. Let the cakes cool completely, then slice each into 2 thin layers, creating a total of 4 layers.
  10. In a stand mixer, beat the cream cheese until smooth. Add butter, sour cream, and vanilla, beating until creamy.
  11. Gradually sift in the powdered sugar, mixing well after each addition until you reach a spreadable consistency.
  12. Place the first cake layer on a serving plate, cut side up. Spread half of the pineapple filling on top. Add the second layer, cut side down, and frost with about 1 cup of cream cheese frosting.
  13. Add the third layer, cut side up, and spread the remaining pineapple filling on top. Add the final layer, cut side down, and frost the top and sides with the remaining frosting.
  14. Refrigerate the cake due to the cream cheese and sour cream in the frosting. For the best flavor, bring it to room temperature an hour before serving.

Notes

For extra texture and flavor, consider adding toasted coconut on top. This cake gets even better the next day.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 28g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 1g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: cake, pineapple, coconut, dessert, tropical

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