COCONUT CAKE WITH PINEAPPLE FILLING

by

Introduction

Transport yourself to a tropical paradise with our Coconut Cake with Pineapple Filling recipe. This decadent cake features layers of moist coconut cake filled with tangy pineapple filling and topped with creamy coconut frosting. With its irresistible combination of flavors and textures, this coconut cake is sure to become a favorite dessert for any occasion, from birthdays to summer celebrations.

Ingredients

For the Coconut Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsweetened shredded coconut
  • 1 cup coconut milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Pineapple Filling:

  • 1 (20 oz) can crushed pineapple, drained
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Coconut Frosting:

  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup coconut milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut, for garnish

Step-by-Step Instructions

1. Preparing the Coconut Cake

  • Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, whisk together all-purpose flour, granulated sugar, shredded coconut, coconut milk, vegetable oil, eggs, baking powder, vanilla extract, and salt until smooth and well combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

2. Baking the Cake

  • Bake the Coconut Cake layers in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

3. Making the Pineapple Filling

  • In a saucepan, combine crushed pineapple, granulated sugar, cornstarch, lemon juice, and vanilla extract.
  • Cook over medium heat, stirring constantly, until the mixture thickens.
  • Remove from heat and let the pineapple filling cool completely.

4. Assembling the Cake

  • Once the cake layers and pineapple filling are completely cooled, place one cake layer on a serving plate or cake stand.
  • Spread the cooled pineapple filling evenly over the top of the first cake layer.
  • Place the second cake layer on top of the pineapple filling.

5. Making the Coconut Frosting

  • In a mixing bowl, beat softened unsalted butter until smooth.
  • Gradually add powdered sugar, coconut milk, coconut extract, and vanilla extract, beating until creamy and smooth.

6. Frosting the Cake

  • Frost the top and sides of the assembled cake with the coconut frosting.
  • Press shredded coconut onto the sides of the cake for garnish.
  • Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

7. Serving Up Tropical Delight

  • Once chilled, slice the Coconut Cake with Pineapple Filling and serve.
  • Enjoy the tropical flavors and moist, fluffy texture of this irresistible coconut cake!

Dive into Tropical Bliss

Get ready to dive into the tropical bliss of our Coconut Cake with Pineapple Filling. With its moist coconut cake, tangy pineapple filling, and creamy coconut frosting, this cake is sure to transport you to paradise with every bite. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of the tropics in the comfort of your own home.

Leave a Comment