Pineapple Coconut Cake: A Tropical Delight for Every Occasion
Experience the joy of summer with this Pineapple Coconut Cake featuring a fluffy texture and delightful flavors.
Equipment
- Cake Pans
- - Mixing bowls
- Whisk
- - Saucepan
- - Oven
- - Cooling rack
Ingredients
For the Cake
- 1 cup Canned Full Fat Coconut Milk Infuses richness and delightful coconut flavor
- 3 cups All-Purpose Flour Provides structure and stability to the fluffy cake
- 1.5 cups Granulated Sugar Sweetens the cake wonderfully
- 3 tbsp Cornstarch Adds tenderness to the cake's crumb
- 1 tbsp Baking Powder Essential leavening agent for rising
- 1 tsp Kosher Salt Enhances the overall flavor profile
- 3/4 cup Vegetable Oil Keeps the cake moist and tender
- 4 Large Eggs Binds ingredients and adds richness
- 1 tsp Pure Vanilla Extract Adds depth and enhances other flavors
For the Pineapple Curd
- 3/4 cup Granulated Sugar Sweetens the curd beautifully
- 1/2 cup Pineapple Juice Provides a burst of tart pineapple flavor
- 4 tbsp Butter Adds creaminess and enhances the curd's richness
For the Frosting
- 8 oz Block Cream Cheese The base for the frosting, offering a creamy texture
- 1/2 cup Butter Adds richness and smoothens the frosting
- 3 cups Powdered Sugar Sweetens and gives the frosting a fluffy consistency
For Garnishing
- 1 cup Coconut Flakes Used for decoration, adding texture and an island vibe
Instructions
Preparation
- Prepare Cake Pans: Start by greasing and flouring your cake pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, cornstarch, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix together the canned coconut milk, vegetable oil, eggs, and pure vanilla extract until smooth.
- Combine & Mix: Gradually pour the wet mixture into the dry ingredients. Gently mix until just combined.
- Bake: Pour the batter evenly into your prepared pans and bake at 350°F for approximately 25-30 minutes.
- Make Pineapple Curd: In a saucepan, whisk together the egg yolks, sugar, and pineapple juice until thickened. Stir continuously and strain.
- Cool Cake: Allow the cakes to cool completely in the pans for about 10 minutes before transferring them to a wire rack.
- Frosting Preparation: Beat the softened cream cheese and butter until smooth, then add the powdered sugar.
- Assemble Cake: Layer the cakes with pineapple curd between layers and frost the entire cake with cream cheese frosting and toasted coconut.
Notes
Garnish with fresh fruit for an extra burst of flavor and color.