Pineapple Coconut Cake
Pineapple Coconut Cake is a moist tropical dessert made with coconut milk and pineapple.
Ingredients
Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 3/4 cup coconut milk
- 2 tablespoons pineapple juice
- 1 cup sweetened shredded coconut
- 1 cup pineapple chunks
Pineapple Curd
- 1 large egg
- 2 egg yolks
- 1/3 cup sugar
- 1 1/2 teaspoons cornstarch
- 1/3 cup pineapple juice
- 1/8 teaspoon salt
- 1/4 cup butter
Frosting
- 8 oz cream cheese
- 1/2 cup butter
- 3 cups powdered sugar
- 2 tablespoons coconut milk or pineapple juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Optional Garnish
- Pineapple chunks
- Shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and line cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add egg whites, sour cream, vanilla, and coconut extract; mix well.
- Add dry ingredients alternately with coconut milk and pineapple juice.
- Fold in shredded coconut and pineapple chunks.
- Divide batter into pans and bake for 25–30 minutes. Cool completely.
Pineapple Curd
- Whisk egg, yolks, sugar, cornstarch, pineapple juice, and salt in a saucepan.
- Cook over medium heat until thickened, stirring constantly.
- Remove from heat and stir in butter. Cool completely.
Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar, liquid, vanilla, and salt; beat until fluffy.
Assembly
- Layer cake with pineapple curd and frosting between layers.
- Frost the outside and decorate with pineapple and coconut.
- Chill slightly before serving for best texture.
Notes
- Toast shredded coconut for extra flavor.