Get ready to indulge in a slice of paradise with this delightful Coconut Cake! With layers of sweet pineapple filling and luscious coconut cream cheese frosting, this cake is perfect for any celebration.
Tips for Success
Be sure to allow your cakes to cool completely before frosting. This step is crucial for achieving that perfect, smooth finish!
Why You'll Love It
This cake is not only a feast for the eyes, but each bite takes you straight to a tropical getaway. Trust me, you’ll love it!
Ingredients
- Coconut Cake:
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- Pineapple Filling:
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- Coconut Cream Cheese Frosting:
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Instructions
- Preheat the Oven:
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Step 1- Preheat oven: to 350 degrees F. Line the bottom of two 8 inch cake pans with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.
- Mix Dry Ingredients:
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Step 2- Mix dry ingredients: In a mixing bowl; flour, baking powder and salt. Set aside.
- Cream Butter and Sugar:
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Step 3- In a separate mixing bowl: beat the butter on medium speed with an electric hand mixer or stand mixer for 1 minute, until light and fluffy. Add sugar and mix until well creamed together. Add 1 1/4 cups canned coconut milk and coconut extract and mix.
- Combine Mixtures:
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Step 4- Gradually add flour mixture: and mix on medium speed for 2 minutes.
- Beat Egg Whites:
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Step 5- Beat egg whites: in a separate bowl until stiff peaks form. Fold the egg whites into the batter until incorporated.
- Bake the Cakes:
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Step 6- Bake: Divide cake batter evenly between prepared cake pans. Bake at 350 degrees F for 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean, or with few moist crumbs. Remove the pans from the oven and allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely.
- Torte the Cakes:
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Step 7- Torte Cakes: Once cakes have cooled, use a sharp serrated knife to torte/cut each cake round in half horizontally, so that you end up with four thin cake rounds.
- Prepare Pineapple Filling:
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Step 8- Pineapple Filling:: Add all ingredients to medium saucepan over medium heat. Stir well to combine. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes. Pour filling into a container and place a piece of plastic wrap directly on the surface of the filling. Once cooled, cover container and refrigerate until ready to use, up to one week.
- Make the Frosting:
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Step 9- Coconut Cream Cheese Frosting:: Beat butter and cream cheese together until smooth. Add powdered sugar and a splash of remaining coconut milk and mix until smooth and fluffy, about 3 minutes. Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency. Stir in coconut flakes, saving some for sprinkling on the sides and top of the cake, if desired.
- Assemble the Cake:
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Step 10- Assemble:: Place one cake layer on serving plate. Spread half of the pineapple filling over it. Top with another cake layer, and smooth a layer of cream cheese frosting over it. Top with third cake layer. Spread remaining half of the pineapple filling over it. Top with last (4th) cake layer. Frost the sides and top of the cake with coconut cream cheese frosting. Sprinkle outsides of cake with shredded coconut, if desired.
- Chill Before Serving:
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Step 11- Refrigerate: for at least 4 hours, before serving. (Tastes even better the next day!)
Nutrition
- Calories: 450, Fat: 20g, Carbs: 66g, Protein: 4g
Cooking techniques
Beating egg whites to stiff peaks is key for a light and airy cake. Make sure to fold them gently into the batter to maintain that fluffiness!
Variations or substitutions
You could substitute the canned coconut milk with regular milk for a different flavor profile, or use crushed mango instead of pineapple for a tropical twist!
Storage tips
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 2 months!
Notes
Feel free to use sweetened coconut flakes for an extra touch of sweetness and texture!
