This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream! It’s the perfect Easter dessert or anytime treat!
Servings :12 servings
Ingredients
Pineapple Coconut Cake
1/2 cup oil (110g)
1/2 cup sour cream (135g)
1 1/2 cups granulated sugar (300g)
3 eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
1/2 cup coconut milk
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all purpose flour (295g) fluffed and levelled
1 cup crushed pineapple with juice
3/4 cup sweetened, shredded coconut
Pineapple Filling
1 1/4 cup crushed pineapple with juice
1/2 cup milk
1 package vanilla instant pudding mix (102g)
Coconut Cream Cheese Frosting
1 cup cream cheese room temperature (250g/8oz)
1/2 cup unsalted butter room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 cups powdered sugar (480g)
1 pinch salt
1/2 cup oil (110g)
1/2 cup sour cream (135g)
1 1/2 cups granulated sugar (300g)
3 eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
1/2 cup coconut milk
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all purpose flour (295g) fluffed and levelled
1 cup crushed pineapple with juice
3/4 cup sweetened, shredded coconut
Pineapple Filling
1 1/4 cup crushed pineapple with juice
1/2 cup milk
1 package vanilla instant pudding mix (102g)
Coconut Cream Cheese Frosting
1 cup cream cheese room temperature (250g/8oz)
1/2 cup unsalted butter room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 cups powdered sugar (480g)
1 pinch salt
Instructions
Pineapple Coconut Cake
- Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans.
- In a large bowl, whisk together the oil, sour cream and sugar.
- Add eggs, vanilla, coconut extract and coconut milk and whisk until combined.
- Whisk in baking powder, baking soda and salt until completely combined.
- Stir in flour until just incorporated. Slowly stir in pineapple and coconut.
- Divide between prepared pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let cakes cool in the pan for 20 minutes before removing to a wire rack to cool completely. Assemble or wrap and refrigerate or freeze.
- Pineapple Filling
- Stir together crushed pineapple with juice, milk and pudding mix until smooth.
- Set aside until thickened.
Coconut Cream Cheese Frosting
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add the butter and beat on high until smooth.
- Add the vanilla, coconut extract and salt and beat until combined.
- Add the powdered sugar in 3 or 4 batches, beating well after each addition and tasting near the end to ensure the frosting reaches your desired level of sweetness. Add a touch more salt or coconut extract if desired.
Assembly
- Plate on cake layer on a cake plate and spread with half of the pineapple filling, being sure to leave a border around the edge.
- Place another cake layer on top and spread with remaining pineapple filling.
- Top with last cake layer and frost as desired, decorating with remaining frosting and toasted coconut as desired.
- You can serve immediately, but I recommend refrigerating 4-6 hours as it will be easier to slice.
Source: thereciperebel.com