Pineapple Coconut Cream Cake

Imagine a slice of cake that transports you straight to a sun-soaked beach, where the gentle ocean waves serenade you while the warm breeze carries the sweet scent of tropical fruits. The Tropical Paradise Pineapple Coconut Cream Cake is that slice of paradise. This delightful cake combines the irresistible flavors of fresh pineapple and creamy coconut, creating a dessert that is not just a treat for the palate but also a feast for the eyes.

Escape to a tropical paradise with this delightful Pineapple Coconut Cream Cake! Combining fresh pineapple and creamy coconut, this cake is perfect for any gathering and sure to impress your guests. With fluffy layers, a luscious pineapple filling, and a light coconut frosting, each bite is a taste of sunshine. Dive into our easy step-by-step recipe that guides you through every detail to create this stunning dessert. Ideal for birthdays, summer parties, and festive occasions!

Print Recipe Pin Recipe

Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsweetened shredded coconut

½ cup unsweetened pineapple juice

1 cup coconut milk (canned, full-fat)

½ cup vegetable oil

3 large eggs

1 tablespoon baking powder

1 teaspoon vanilla extract

½ teaspoon salt

For the Pineapple Filling:

1 can (20 oz) crushed pineapple, drained

½ cup granulated sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract

Juice of 1 lime

For the Coconut Cream Frosting:

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon coconut extract

1 cup unsweetened shredded coconut (toasted for garnish)

Optional Garnish:

Fresh pineapple slices

Toasted coconut flakes

Mint leaves

Instructions

Prepare the Cake Batter:

- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

- In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.

- In another bowl, combine the coconut milk, vegetable oil, pineapple juice, eggs, and vanilla extract. Whisk until well blended.

- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Bake the Cake:

- Divide the batter evenly between the prepared cake pans.

- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

- Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Prepare the Pineapple Filling:

- In a medium saucepan over medium heat, combine the crushed pineapple, sugar, cornstarch, vanilla extract, and lime juice.

- Stir constantly until the mixture thickens (about 5-7 minutes). Once thickened, remove from heat and let it cool.

Make the Coconut Cream Frosting:

- In a mixing bowl, beat the heavy whipping cream until soft peaks form.

- Gradually add the powdered sugar and coconut extract, continuing to beat until stiff peaks form.

Assemble the Cake:

- Place one cake layer on a serving plate. Spread half of the pineapple filling evenly over the cake.

- Top with a layer of coconut cream frosting (about 1/3 of the whipped cream).

- Place the second cake layer on top. Spread the remaining pineapple filling on top, followed by another layer of coconut cream frosting.

Garnish:

- Use the remaining coconut cream frosting to cover the sides of the cake.

- Sprinkle the toasted shredded coconut on top and garnish with fresh pineapple slices and mint leaves, if desired.

Serve and Enjoy:

- Slice the cake and serve it chilled or at room temperature. Enjoy your delightful Tropical Paradise Pineapple Coconut Cream Cake!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 10-12 slices