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Pineapple Coconut Cake Recipe

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4.3 from 13 reviews

  • Author: Emma
  • Total Time: 5 hours including cooling and chilling
  • Yield: 12 servings
  • Diet: Vegetarian

Description

A tropical delight, this Pineapple Coconut Cake combines moist coconut-infused layers with a tangy pineapple curd and creamy cream cheese frosting. Perfect for celebrations or any occasion that calls for a luscious, fruity cake bursting with island flavors.

Ingredients

Cake

  • 2 and 1/2 cups (285g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 4 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon coconut flavoring
  • 3/4 cup (180ml) canned coconut milk, at room temperature
  • 2 Tablespoons (30ml) pineapple juice (canned or fresh)
  • 1 cup (80g) sweetened shredded coconut
  • 1 cup (225g) pineapple chunks (canned and drained or fresh)

Pineapple Curd

  • 1 large egg
  • 2 large egg yolks
  • 1/3 cup (65g) granulated sugar
  • 1 and 1/2 teaspoons cornstarch
  • 1/3 cup (80ml) canned pineapple juice
  • 1/8 teaspoon salt
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces

Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
  • 2 Tablespoons canned coconut milk or pineapple juice (your choice)
  • 1/2 teaspoon vanilla bean paste
  • 1/8 teaspoon salt

Optional Garnish

  • Fresh or canned pineapple chunks
  • 1 cup (80g) sweetened shredded coconut

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans and line them with parchment paper rounds, then grease the parchment paper to ensure easy release of the baked cakes.
  2. Mix dry ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Cream butter and sugar: Using a mixer fitted with paddle or whisk attachment, beat softened butter and granulated sugar on medium-high until smooth and creamy (about 3 minutes). Scrape down the bowl as needed.
  4. Add wet ingredients: Beat in egg whites until combined, then add sour cream, vanilla bean paste, and coconut flavoring. Mix until combined. Note that the batter may look curdled due to texture differences.
  5. Incorporate dry ingredients and liquids: On low speed, gradually add the dry flour mixture, coconut milk, and pineapple juice. Mix until just combined; then fold in shredded coconut and pineapple chunks by hand, ensuring no butter lumps remain. The batter should be slightly thick.
  6. Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 22-24 minutes or until a toothpick comes out clean. Cool cakes completely in pans on wire racks before frosting and assembling.
  7. Prepare the pineapple curd: Set up a double boiler with simmering water. In the top pot, whisk egg, egg yolks, sugar, cornstarch, canned pineapple juice, and salt. Continuously whisk over low heat until thickened to hollandaise sauce consistency (about 10 minutes). Remove from heat and whisk in butter pieces until melted. Transfer to a container, cover with plastic wrap touching surface, and cool completely. Curds will thicken further as they cool.
  8. Make the frosting: Beat cream cheese and butter together until creamy and smooth (about 2 minutes). With mixer running low, add confectioners’ sugar, coconut milk or pineapple juice, vanilla bean paste, and salt. Beat on low for 30 seconds, then high for 2 minutes. Add extra sugar for thicker frosting if desired.
  9. Level cake layers: If cakes are domed, cut off the tops with a serrated knife to create flat surfaces; discard or save for other uses.
  10. Assemble the cake: Place one cake layer on cake stand or plate. Spread a scant 1/2 cup frosting followed by 1/4 cup pineapple curd evenly atop. Repeat with the second layer. Place third layer on top, then crumb coat with a thin layer of frosting over entire cake. Chill 30-60 minutes.
  11. Final frosting and decoration: After chilling, spread remaining frosting evenly over cake sides and top. Decorate with pineapple chunks and/or press shredded coconut onto sides as desired.
  12. Chill before serving: Refrigerate assembled cake at least 20 minutes before slicing to help maintain shape.
  13. Storage: Cover leftover cake tightly and refrigerate up to 5 days.

Notes

  • Using parchment paper in the cake pans helps with easy release and cleaner edges.
  • If a double boiler is not available, place a heatproof bowl over a pot of simmering water to gently cook the curd.
  • The batter may look curdled after mixing wet and dry ingredients, but this is normal and does not affect the final texture.
  • The pineapple curd can be refrigerated for up to 1 week and is delicious spread on toast or biscuits.
  • A bench scraper is helpful for smoothing frosting during assembly.
  • Refrigeration helps manage the slippery texture of the cake layers with the frosting and curd.
  • Optional garnishes include fresh pineapple chunks and shredded coconut pressed onto the sides for an attractive finish.
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/pineapple-coconut-cake-recipe/