Moist Pineapple Coconut Cake
A deliciously moist tropical cake featuring sweet pineapple, creamy coconut, and a rich cream cheese frosting that’s perfect for any occasion.
Ingredients
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 5 tablespoons unflavoured vegetable oil (canola oil)
- 1 2/3 cups white granulated sugar
- 3 large eggs (room temperature)
- 1 1/2 teaspoons vanilla essence/extract
- 1 teaspoon coconut essence/extract
- 3/4 cup canned coconut milk
- 1 cup canned crushed pineapple in juice
- 1 cup shredded coconut (dried & unsweetened)
Filling Ingredients
- 1/4 cup white granulated sugar (for filling)
- 1/4 cup cornstarch (for filling)
- 3/4 cup milk (full fat)
- 1 1/4 tablespoons fresh lemon juice
- 1/4 cup unsalted butter (cold and cut into cubes)
Frosting Ingredients
- 1 cup unsalted butter (room temperature, for frosting)
- 3 cups powdered sugar
- 1 1/2 cups cream cheese (cold, firm type)
- 1 1/2 teaspoons vanilla essence/extract (for frosting)
- 1 teaspoon coconut essence/extract (for frosting)
- 1 1/2 cups shredded coconut (dried & unsweetened, for decorating)
- 1 drop yellow gel food color (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix together the flour, cornstarch, baking powder, and salt.
- In another bowl, cream together the butter, vegetable oil, and sugar until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla and coconut essences.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and crushed pineapple until well combined.
Baking
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Filling Preparation
- For the filling, combine the crushed pineapple, sugar, cornstarch, milk, and lemon juice in a saucepan.
- Cook over medium heat until thickened. Remove from heat and let it cool.
Frosting Preparation
- For the frosting, beat the room temperature butter and cream cheese until creamy.
- Gradually add the powdered sugar, then stir in the vanilla and coconut essence.
Assembly
- To assemble, place one cake layer on a serving plate.
- Spread the pineapple filling on top, then place the second layer on top.
- Frost the top and sides with the coconut cream cheese frosting and sprinkle with shredded coconut.
Optional Decoration
- Optional: Add yellow gel food color to the frosting for a decorative touch.
Serving
- Slice, serve, and enjoy your tropical cake!
Notes
Store your cake in an airtight container in the refrigerator. It will stay fresh for up to five days. If you plan to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap and then in foil before placing it in the freezer. Thaw it in the refrigerator before serving later. For best results, ensure butter is at room temperature for smooth mixing, use fresh ingredients, let layers cool completely before frosting, and adjust sweetness according to taste.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 22gSaturated Fat: 11gSodium: 230mgFiber: 1gSugar: 35g
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