Description
Classic Coconut Cake with Pineapple Filling is a tropical dessert that combines moist, fluffy coconut cake layers with a tangy, luscious pineapple filling. This cake delivers a perfect balance of sweet coconut and bright pineapple flavors, enhanced by creamy coconut cream cheese frosting and optional toasted coconut topping, making it a versatile and inviting treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup shredded coconut
Pineapple Filling
- 2 cups fresh pineapple, finely chopped
- ⅔ cup granulated sugar
- 2 tbsp cornstarch
Frosting
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- ¼ cup coconut milk
- ½ cup shredded coconut
- Optional: toasted shredded coconut for garnish
Instructions
- Prepare the Pineapple Filling: Finely chop fresh pineapple, then cook it with sugar and cornstarch over medium heat until the mixture thickens and becomes glossy. Remove from heat and set aside to cool completely.
- Mix the Cake Batter: In a large bowl, cream together unsalted butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Alternately incorporate sifted flour combined with baking powder and baking soda with coconut milk, beginning and ending with flour. Stir in vanilla extract and shredded coconut until evenly combined.
- Bake the Cake Layers: Divide the batter evenly into two or three greased and floured round cake pans. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on wire racks completely before assembling.
- Prepare the Coconut Cream Cheese Frosting: Beat softened cream cheese with powdered sugar until smooth and creamy. Fold in coconut milk and shredded coconut to enrich the flavor and texture of the frosting.
- Assemble the Cake: Place one cooled cake layer on a serving plate, spread a generous layer of pineapple filling over it. Layer the next cake layer on top and repeat if using three layers. Frost the entire cake evenly with the coconut cream cheese frosting and garnish with toasted coconut if desired.
Notes
- Use room temperature ingredients (butter, eggs, cream cheese) for smooth mixing and best texture.
- Do not overmix the batter to keep cake layers light and tender.
- Allow cake layers to cool completely before frosting to prevent melting the frosting.
- Fresh pineapple is preferred over canned for the most vibrant filling flavor.
- Toast shredded coconut carefully to avoid burning and achieve a perfect golden color.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: coconut cake, pineapple filling, tropical dessert, coconut cream cheese frosting, homemade pineapple filling, moist cake