Pineapple Coconut Cake
Ah, pineapple coconut cake — a slice of tropical paradise! Who doesn't love a perfect blend of sweet and tart, all wrapped in a moist, melty texture? Charming and pleasant, it's bound to be a hit at any get-together.
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Servings: 18
Calories: 597kcal
Ingredients
Cake
- 3 ¾ cups (427.5 g) spooned and leveled cake flour
- 3 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons salt
- 1 ⅛ cups (18 tbsp; 255 g) softened, unsalted butter, room temperature
- 2 ¼ cups (450 g) granulated sugar
- 6 egg whites (room temperature)
- ¾ cup (180 g) sour cream, room temperature
- 3 teaspoons pure vanilla extract
- 1 ½ teaspoons coconut extract
- 1 ⅛ cups (270 ml) canned coconut milk, room temperature
- 3 tablespoons (45 ml) fresh or canned pineapple juice
- 1 ½ cups (120 g) sweetened, shredded coconut
- 1 ½ cups (337.5 g) pineapple chunks (fresh or canned/drained) + extra for optional garnish
Pineapple Curd
- 1 egg and a half
- 3 egg yolks
- ½ cup (97.5 g) granulated sugar
- 2 ¼ teaspoons cornstarch
- ½ cup (120 ml) canned pineapple juice
- About ¼ teaspoon salt
- ½ cup softened (unsalted butter, cut into quarters)
Cream Cheese Frosting
- 12 ounces (339 g) full-fat, softened brick cream cheese
- ¾ cup (12 tbsp; 169.5 g) softened, unsalted butter
- 4 ½ cups (540 g) confectioners’ sugar + extra ⅜ cup (45 g) if needed
- 3 tablespoons pineapple juice or coconut milk
- ¾ teaspoon pure vanilla extract
- About ¼ teaspoon salt
- optional garnish canned or fresh pineapple chunks + 1 ½ cups (120 g) shredded coconut
Instructions
Cake:
- Preheat your oven to 350°F (177°C) and grease three 12-inch pans, lining them with parchment rounds.
- Mix cake flour, baking soda, baking powder, and salt in a bowl.
- Use your mixer to beat sugar and unsalted butter until creamy at medium speed, then add egg whites, sour cream, coconut extract, and vanilla extract. Mix until blended.
- Reduce the mixer's speed to low and mix wet ingredients with dry ingredients (Step 2), pineapple juice, and coconut milk, then fold in pineapple chunks and shredded coconut by hand.
- Pour batter into pans and bake for 22 to 24 minutes. Cool in pans on wire racks.
Pineapple Curd:
- Prepare a double boiler and whisk together egg, yolks, cornstarch, granulated sugar, salt, and pineapple in the top pot.
- Cook until thickened, then remove from heat and whisk in butter. Cool the curd in a bowl or jar with the plastic wrap covering the surface.
- Frosting:
- Mix butter and cream cheese until creamy at medium speed.
- Mix in confectioner's sugar, pineapple juice or coconut milk, vanilla, and salt, beating at low speed (the first 30 secs) and at high (another 2 mins) until creamy. Adjust consistency with extra confectioner's sugar if needed.
Assembly:
- Trim cake layers if necessary. Place one layer on a plate and spread with thin frosting and pineapple curd.
- Repeat with the second and third layers of cake. Apply a crumb coat if desired.
- Refrigerate the cake for 20 mins before serving. Top with pineapple chunks and press shredded coconut onto the sides. Enjoy!
Notes
- For cupcakes: Bake at 350°F for 19 to 21 minutes, filling liners about ⅔ full. After cooling, fill the center with some pineapple curd for extra flavor.
- To make a pina colada cake, substitute pineapple juice/ coconut and vanilla with 3 ¾ teaspoons of rum.
- If garnishing with pineapple chunks, add them just before serving to keep them from softening.
Nutrition
Calories: 597kcal | Carbohydrates: 62.7g | Protein: 11.1g | Fat: 31.8g | Saturated Fat: 19.4g | Cholesterol: 246mg | Sodium: 434mg | Potassium: 146mg | Fiber: 1.4g | Sugar: 33.9g | Calcium: 516mg | Iron: 4mg
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