Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Coconut Cream Cake: Indulge in Creamy Paradise!

  • Author: Sophie
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Pineapple Coconut Cream Cake is a tropical delight, featuring a moist, fluffy cake layered with rich coconut cream and sweet pineapple. Each bite offers a luscious texture that melts in your mouth, complemented by the refreshing burst of pineapple flavor.

Ingredients

Scale
  • Cake:
    • 2 cups all-purpose flour
    • 1 ½ cups granulated sugar
    • ½ cup unsalted butter, softened
    • 1 cup coconut milk
    • 4 large eggs
    • 1 tablespoon baking powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
  • Pineapple Filling:
    • 1 can (20 oz) crushed pineapple, drained
    • ½ cup granulated sugar
    • 2 tablespoons cornstarch
    • 1 tablespoon lemon juice
  • Coconut Cream Frosting:
    • 1 cup heavy whipping cream
    • 1 cup powdered sugar
    • 1 teaspoon coconut extract
    • ½ cup shredded coconut, toasted

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the flour mixture. Mix until just combined.
  6. Divide the batter evenly between two greased 9-inch round cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. For the pineapple filling, combine the drained crushed pineapple, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until thickened, about 5-7 minutes, then let cool.
  9. For the frosting, beat the heavy whipping cream until soft peaks form, then gradually add the powdered sugar and coconut extract, continuing to beat until stiff peaks form.
  10. Once the cakes are completely cool, place one layer on a serving plate, spread the pineapple filling on top, then add the second layer. Frost the top and sides of the cake with the coconut cream frosting and sprinkle with toasted coconut.

Notes

  • This cake can be made a day in advance; store it in the refrigerator to keep it fresh.
  • Leftover cake can be stored in an airtight container in the fridge for up to 4 days.
  • For a lighter version, substitute Greek yogurt for some of the butter in the cake.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of the cake)
  • Calories: 350
  • Sugar: 25 grams
  • Sodium: 150 milligrams
  • Fat: 18 grams
  • Saturated Fat: 10 grams
  • Unsaturated Fat: 6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 45 grams
  • Fiber: 1 gram
  • Protein: 4 grams
  • Cholesterol: 80 milligrams

Keywords: Pineapple Coconut Cream Cake, tropical dessert, coconut cake, pineapple cake, creamy cake, summer dessert, easy cake recipe, homemade cake, festive cake, coconut cream frosting, pineapple filling, delicious cake, cake for parties, tropical flavors, dessert recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://yummyrelish.com/pineapple-coconut-cream-cake-tropical-dessert-delight/