Pineapple Coconut Cake With Pineapple Filling

This pineapple coconut cake with pineapple filling by I Scream for Buttercream is the best recipe I have ever baked in a while. I absolutely love the slightly sweet and nutty flavors of the coconut, and when you combine it with the pineapple filling, you make an incredible dessert! The cake was also soft and fluffy. It’s definitely worth the try.

Ingredients

For the cake

• 1 cup of unsalted butter
• 2 cups of sugar
• 3 large eggs
• 3 cups of cake flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 can (13 oz) coconut milk
• 1 teaspoon of vanilla bean paste or vanilla extract
• 1 tablespoon of vegetable oil
• 1 can (8 oz) of crushed pineapple (undrained)
• 1 1/2 cups of sweetened shredded coconut

For the filling:

• 1 can (20 oz) crushed pineapple (undrained)
• 2/3 cup of sugar
•  pinch of salt
• 3 tablespoons of cornstarch
• 2 tablespoons of butter

Others:

• marshmallow frosting, whipped cream cheese frosting, or regular cream cheese buttercream
• toasted shredded coconut for garnish

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Instructions

Step 1:

Preheat the oven to 350F, then grease and flour two 8″ round pans.

Step 2:

Mix cake flour, baking powder, baking soda, and salt in a bowl, then set aside.

Step 3:

In another bowl, add the coconut milk and mix it. Add the emulsions, oil, and pineapple and mix until well combined. Set aside.

Step 4:

Get a large mixing bowl and cream the room-temperature butter on low until it becomes smooth and creamy. Add the sugar and beat on low speed until just mixed. Next, turn it to medium to medium-high and beat until light and fluffy.

Step 5:

Add the eggs, one at a time, mixing after every addition on low. Make sure to scrape down the bowl and mix again for 5-10 seconds.

Step 6:

Add the dry and liquid mixture alternately to the butter-sugar mixture, mixing after every addition. Scrape the sides of the bowl and mix for 10 seconds on medium. Do not over-mix.

Step 7:

Add 1 1/2 cups of sweetened shredded coconut and fold it in.

Step 8:

Pour into the prepared pans and bake at 350F for 45 to 50 minutes or until the edge and top are medium brown. They will bake level and flat. Once done, set them on a rack and cool them for 15 minutes, then turn the cakes out of the pans and let them cool completely.

Step 9:

Make the pineapple filling. Add crushed pineapple, sugar, and cornstarch to a saucepan and let it come to a boil over medium heat for 3 minutes, while continuously stirring. Add the butter then remove from heat. Stir until melted, transfer to a bowl, cover it, and chill.

Step 10:

Assemble the cake. Slice the cake in half to make four layers if preferred. Place a cake layer onto a plate or cake stand. Spread a thin layer of buttercream, then some pineapple filling over it. Put the other cake layer on top.

Step 11:

Cover the whole cake with frosting. Sprinkle the sides and top with toasted shredded coconut.

Pineapple Coconut Cake With Pineapple Filling