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Coconut Pineapple Cake
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Coconut Pineapple Cake

Think soft, fluffy layers infused with pineapple and coconut, a tangy-sweet pineapple filling, and a luscious coconut cream cheese frosting
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 1 hour
Total Time 1 hour 58 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 889
Ingredients Method Notes

Ingredients
  

  • For the Pineapple Coconut Cake
  • 2 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tbsp baking powder
  • ½ tbsp salt
  • ½ cup unsalted butter, at room temperature
  • 5 tbsp vegetable oil
  • 1 ⅔ cup white granulated sugar
  • 3 large eggs
  • 1 ½ tbsp vanilla extract
  • 1 tbsp coconut extract
  • ¾ cup canned coconut milk
  • 1 cup canned crushed pineapple
  • 1 cup unsweetened shredded coconut (threaded coconut)
  • For the Pineapple Filling
  • 1 cup canned crushed pineapple
  • ¼ cup white granulated sugar
  • ¼ cup cornstarch
  • ¾ cup full-fat milk
  • 1 ¼ tbsp fresh lemon juice
  • 1/4 cup cold unsalted butter, cubed
  • 1 Drop yellow gel food coloring Optional
  • For the Coconut Cream Cheese Frosting
  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 ½ cups cold, firm cream cheese (brick-style)
  • 1 ½ tbsp vanilla extract
  • 1 tbsp coconut extract
  • For Decorating
  • 1 ½ cups unsweetened shredded coconut (for the outer coating)

Method
 

  1. Make the Cake Layers
    Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
    Whisk dry ingredients: In a medium bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
    Cream butter, oil, and sugar: In a large mixing bowl, beat butter, oil, and sugar for 2 minutes until pale and fluffy.
    Add eggs: One at a time, mix in the eggs, beating well between each.
    Stir in vanilla, coconut extract, and crushed pineapple.
    Fold in half the dry ingredients, then fold in the coconut milk. Finally, fold in the remaining dry ingredients.
    Gently fold in the shredded coconut. Don’t overmix.
    Divide batter between pans and bake for 35–38 minutes. A toothpick should come out clean or with a few moist crumbs.
    Cool in pans for 15–20 minutes, then transfer to a wire rack to cool completely.
    2. Make the Pineapple Filling
    In a saucepan, combine pineapple, sugar, cornstarch, milk, and lemon juice.
    Cook over medium heat, stirring constantly until thickened. It may look curdled at first—keep stirring until smooth.
    Remove from heat and stir in butter (and food coloring if using).
    Transfer to a bowl, press plastic wrap directly onto the surface, and let cool.
    3. Make the Coconut Cream Cheese Frosting
    Beat butter until pale and fluffy (2–3 minutes).
    Gradually add powdered sugar in 3 parts, mixing well after each.
    Add cold cream cheese, vanilla, and coconut extract. Mix until just smooth—don’t overbeat or it may loosen.
    4. Assemble the Cake
    Level the cake layers using a serrated knife.
    Place the first layer on your serving plate and spread a thin layer of frosting on top.
    Pipe a border of frosting around the edge to hold the filling, then spoon in half the pineapple filling.
    Add the second cake layer and frost the top and sides.
    Pipe a border around the top and spoon the remaining filling into the center.
    Press shredded coconut gently onto the sides for a gorgeous finish.

Notes

Storage Tips

  • Fridge: Store covered in the fridge for up to 4–5 days.
  • Freezer: Cake layers (without frosting) can be frozen for up to 2 months.