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Pineapple Coconut Cake

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Pineapple Coconut Cake

This incredible 4-layer coconut cake filled with sweetened pineapple will definitely transport you to somewhere tropical.
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

COCONUT CAKE:

  • 2 1/4 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 c. buttermilk
  • 1/4 c. coconut milk or heavy cream
  • 2 tsp. vanilla extract
  • 1 tsp coconut extract
  • 1 1/3 c. granulated sugar
  • 1 c. unsalted butter
  • 3 lg. eggs
  • 2/3 c. shredded sweetened coconut

PINEAPPLE FILLING:

  • 1 (20 oz.) can crushed pineapple with juice
  • 2/3 c. granulated sugar
  • 2 T. cornstarch

CREAM CHEESE FROSTING:

  • 1 (8 oz.) pkg. cream cheese room temperature
  • 4 T. butter room temperature
  • 2 T. sour cream
  • 2 c. confectioners’ sugar
  • 1/2 tsp. vanilla extract
  • 1 1/2 c. toasted sweetened coconut
  • Candied pineapple for garnish

Instructions

  • Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper; set aside.
  • COCONUT CAKE: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  • In a small bowl, whisk together buttermilk, coconut milk or cream, and extracts; set aside.
  • In the bowl of a stand mixer, cream together sugar and butter until well combined, about 3 minutes. Add eggs one at a time and beat on medium high until light and fluffy, about 3 minutes.
  • On low speed, add half of the dry ingredients and mix until just combined. Add the wet ingredients and mix until fully incorporated. Pour in the last of the dry ingredients; mix until just combined. Fold in coconut, and divided batter evenly between cake pans.
  • Bake, rotating halfway through, until a toothpick inserted comes out clean, about 25 minutes. Allow to cool completely in pans before removing and leveling the cake layers by cutting off the domes with a serrated knife. Then cut each layer in half, creating 4 thin layers.
  • PINEAPPLE FILLING: While the cake bakes, combine pineapple with juice, sugar, and cornstarch in a saucepan over medium heat. Stir constantly until the sugar is dissolved and the mixture thickens into a glossy filling, about 10 minutes. Pour into a covered glass container and chill in the refrigerator.
  • CREAM CHEESE FROSTING: In a large bowl, beat together cream cheese, butter, and sour cream until smooth. Add confectioners’ sugar and vanilla; beat on low speed until combined, then beat on high for 3 minutes.
  • TO ASSEMBLE: Place one cake layer on a cake stand or plate. Spread the top with 1/3 of the pineapple filling; repeat with the next two layers. Add the final cake layer and cover the entire cake with cream cheese frosting.
  • Gently sprinkle and press toasted coconut into the frosting. Garnish the top with candied pineapple and serve.
  • Cover and refrigerate any leftovers.

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