Dreamy Pineapple Coconut Cake: A Tropical Treat Awaits
This Pineapple Coconut Cake is a delightful tropical dessert, combining fluffy coconut cake and vibrant pineapple curd for a refreshing treat.
Equipment
- Mixing bowl
- Whisk
- cake pans
- Saucepan
- Electric mixer
- sieve
- Wire rack
Ingredients
For the Cake
- 1 can Cooking Spray Prevents sticking during baking; use vegetable oil if you run out.
- 2 cups All-Purpose Flour Can replace with gluten-free flour blend for a different texture.
- 1.5 cups Granulated Sugar Consider using brown sugar for a subtle hint of molasses flavor.
- 0.5 cup Cornstarch Helps create a tender crumb; can omit for simplicity if needed.
- 1 tbsp Baking Powder Leavening agent for rise; make sure it’s fresh for best results.
- 1 tsp Kosher Salt Amplifies flavor; feel free to substitute with regular salt.
- 1 can Canned Full Fat Coconut Milk Adds richness and coconut flavor; almond milk works as a lighter alternative.
- 0.5 cup Vegetable Oil Keeps the cake moist; melted coconut oil can be swapped for added richness.
- 4 large Eggs Binds ingredients together; egg substitute can work for dietary needs.
- 1 tbsp Pure Vanilla Extract Enhances flavor depth; vanilla bean paste can amplify it even more.
For the Pineapple Curd
- 4 large Egg Yolks Provide richness and color; can use additional whole eggs as a substitution.
- 1 cup Pineapple Juice Forms the fruity base for the curd; fresh juice is best for vibrant flavor.
For the Frosting
- 0.5 cup Butter Adds richness; vegan butter is a great option for a dairy-free version.
- 8 oz Cream Cheese (Softened) Creates the creamy base for the frosting; a vegan cream cheese alternative can replace it.
- 2 cups Powdered Sugar Sweetens the frosting and gives it that smooth texture; brown sugar offers a unique flavor twist.
For the Garnish
- 1 cup Coconut Flakes Adds texture and garnish; choose sweetened or unsweetened based on preference.
Instructions
Cake Instructions
- Preheat your oven to 350°F (175°C). In a bowl, whisk together the dry ingredients—flour, cornstarch, baking powder, and salt. Then, mix in the wet ingredients of coconut milk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Grease your cake pans with cooking spray or vegetable oil. Pour the prepared batter evenly into the pans and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cakes to cool in the pans for 10 minutes. Then, carefully transfer them to wire racks to cool completely, letting them rest on their sides.
- In a saucepan, whisk together egg yolks and sugar over low heat. Gradually stir in the pineapple juice, continuously mixing until the mixture thickens, about 10 minutes. Strain to remove any curdled bits and allow it to cool.
- In a mixing bowl, beat softened cream cheese and butter until creamy. Gradually add the powdered sugar along with the vanilla extract, beating until the frosting reaches a smooth and fluffy consistency.
- Place one layer of cake on a serving plate. Spread a generous layer of pineapple curd on top, then top it with the second cake layer. Frost the top and sides of the cake with the cream cheese frosting.
- Sprinkle toasted coconut flakes around the edge and on top of the cake for a delightful decorative touch.
- Cut into slices and savor the tropical delight of your Pineapple Coconut Cake!
Notes
Serve with a scoop of coconut ice cream for an extra tropical treat.