Coconut Pineapple Layer Cake Recipe (Print Version)
# Ingredients:
→ Coconut Cake
01 -
2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
1 teaspoon salt
04 -
1/2 cup unsalted butter, room temperature
05 -
2 cups granulated sugar
06 -
13.5 ounces canned unsweetened coconut milk
07 -
1 1/2 teaspoons coconut extract
08 -
5 large egg whites
→ Pineapple Filling
09 -
20 ounces crushed pineapple
10 -
2/3 cup granulated sugar
11 -
2 tablespoons cornstarch
→ Coconut Cream Cheese Frosting
12 -
1/2 cup butter, room temperature
13 -
8 ounces cream cheese, room temperature
14 -
4-5 cups powdered sugar
15 -
1-2 tablespoons coconut milk or regular milk
16 -
1 cup sweetened shredded coconut
# Instructions:
01 -
Mix dry ingredients. Cream butter and sugar, add coconut milk and extract. Fold in stiff egg whites. Divide between pans and bake at 350°F for 25-35 minutes.
02 -
Cook crushed pineapple, sugar, and cornstarch until thickened and glossy. Cool completely.
03 -
Beat butter and cream cheese until smooth. Add powdered sugar and milk to desired consistency. Stir in coconut.
04 -
Once cooled, cut each cake in half horizontally to create four layers.
05 -
Layer cake with alternating pineapple filling and frosting. Cover outside with frosting and sprinkle with coconut. Refrigerate 4 hours before serving.
# Notes:
01 -
Can be made 1-2 days ahead
02 -
Cake layers can be frozen for up to one month
03 -
Can be made gluten-free using King Arthur 1:1 flour