07/02/2025
Pineapple Coconut Cake ππ₯₯
This Pineapple Coconut Cake is a tropical delight combining juicy pineapple and sweet coconut, layered with luscious cream cheese frosting and toasted coconut. It's moist, flavorful, and perfect for special occasions!
Ingredients:
π Pineapple Filling (Make First and Refrigerate):
- 1 (20-ounce) can crushed pineapple in juice (do not drain)
- Β½ cup granulated sugar
- 2 tablespoons plus 1 teaspoon cornstarch
π° Cake:
- 2 ΒΌ cups all-purpose flour
- 1 Β½ teaspoons baking powder
- Β½ teaspoon baking soda
- Β½ teaspoon salt
- β
cup full-fat buttermilk
- β
cup heavy whipping cream
- 1 cup unsalted butter, room temperature
- β
cup light brown sugar, lightly packed
- ΒΎ cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure coconut extract
- β
cup shredded sweet coconut
π¦ Frosting:
- 8 oz cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- ΒΌ cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar, sifted
Instructions:
π 1. Make the Pineapple Filling: In a medium saucepan, combine the crushed pineapple, sugar, and cornstarch over medium heat. Stir constantly until the mixture thickens (about 10 minutes). Transfer to a bowl and refrigerate until chilled.
π 2. Prepare the Cake: Preheat oven to 350Β°F (175Β°C). Line the bottoms of two 9-inch round cake pans with waxed paper. Grease and flour the pans. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. Combine the buttermilk and whipping cream in a small measuring cup. In a stand mixer or with a hand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes). Add the eggs one at a time, mixing well after each addition. Then, add the vanilla and coconut extracts. Add half the dry ingredients to the batter, mixing on low speed until just combined. Then, add the buttermilk mixture, followed by the remaining dry ingredients and shredded coconut. Mix until just combinedβdo not overmix. Divide the batter equally between the two pans, leveling the tops with a spatula. Bake for 25 minutes or until a toothpick comes out clean. Rotate the pans halfway through baking. Allow the cakes to cool completely before slicing each into 2 thin layers, creating 4 layers total.
π 3. Make the Frosting: In a stand mixer, beat the cream cheese on high until smooth and free of lumps. Scrape down the sides as needed. Add the butter, sour cream, and vanilla, beating until creamy. Sift in the powdered sugar gradually, mixing well after each addition. Continue adding sugar until the frosting reaches a spreadable consistency.
π 4. Assemble the Cake: Place the first cake layer, cut side up, on a serving plate. Spread half of the pineapple filling on top. Place a second cake layer, cut side down, over the filling, and frost with about 1 cup of cream cheese frosting. Add the third layer, cut side up, and spread the remaining pineapple filling over it. Add the final layer, cut side down, and frost the top and sides of the cake with the remaining frosting.
π To Store: Refrigerate the cake due to the cream cheese and sour cream in the frosting. For the best flavor, bring the cake to room temperature an hour before serving. This cake develops even more flavor the day after it's made, as the pineapple filling soaks into the layers. π΄
π°ππ₯₯
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