Easy Pineapple Coconut Cake Recipe
Pineapple Coconut Cake Recipe
Pineapple Coconut Cake Recipe: How to Make It
If you like these coconut cake, you may be interested in some of our other delicious cake recipes:
For The Pineapple Coconut Cake Recipe you'll need the following ingredients:
INGREDIENTS
- 3 cups (342g) cake flour
- 1 Tablespoon (12g) baking powder
- 1/2 teaspoon salt (2g)
- 6 egg whites (180g)
- 3/4 cup (8oz.) (227g) crushed pineapple in juice, do not drain the juice
- 2/3 cup (152g) milk
- 1 teaspoon (4g) vanilla extract
- 1/4 cup (54g) vegetable oil
- 2 cups (400g) sugar
- 1 cup (2 sticks) (226g) unsalted butter, slightly softened
**Substitution for cake flour: If you only have all-purpose flour (plain in the UK), measure out 3 cups of all-purpose flour, remove 6 Tablespoons of the all-purpose flour and replace it with 6 Tablespoons cornstarch (cornflour in the UK). Whisk to blend and proceed with the recipe.
FOR THE PINEAPPLE FILLING:
- One 20 ounce can (567g) of crushed pineapple
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (14g) cornstarch
FOR THE COCONUT CREAM CHEESE FROSTING:
- 2 sticks (1 cup) (226g) unsalted butter, slightly softened
- 2 (8oz.) packages of cream cheese (452g. is the total gram weight) use full-fat cream cheese, slightly softened. Using reduced-fat will cause it to be too soft
- 1 1/2 teaspoons (6g) coconut extract (adjust to your liking)
- 1 teaspoon (4g) vanilla extract
- 6 to 6 1/2 cups ( 747g) powdered sugar
- pinch salt
FOR OUTSIDE OF CAKE
- 1 bag (14oz (396g) of sweetened coconut
INSTRUCTIONS
For the Cake Layers
Preheat the oven to 350 degrees, grease, and flour 3 (8 inches) round pans and place a circle of waxed or parchment paper in the bottom of each pan. Cakes with fruit have a tendency to stick.
In a medium bowl, whisk the flour, baking powder, and salt for at least 30 seconds to blend.
In another bowl, add the egg whites, crushed pineapple + juice, milk, vanilla and vegetable oil.
Blend with a fork.
In the bowl of your mixer add the butter and beat at medium speed until soft and smooth. Gradually add the sugar and continue to beat until lightened in color and fluffy, 3 to 5 minutes, longer if using a hand mixer.
Alternately add the flour mixture and the wet ingredients, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet).
Beat on low to medium speed until the ingredients are mixed in. Do not mix above medium speed or over mix.
Bake at 350 degrees for 20 to 25 minutes, check at 18 minutes. When a toothpick pulls out clean or with just a few crumbs attached, the cake is done.
Cool the cakes on a cooling rack for 5 minutes then turn out. Makes 7 1/2 cups batter
This cake recipe can be used for cupcakes also and the layers are sturdy enough for fondant.
For the Pineapple Filling
Combine all ingredients in a saucepan and cook over medium heat. When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes.
Keep in mind that it will thicken even more as it cools. Cool completely in the refrigerator before using.
For the Coconut Cream Cheese Frosting
Add the butter to the mixing bowl and beat until smooth.
Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
Add the coconut and vanilla extracts
Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put it in the freezer for 5 minutes or so to return to a good piping consistency. Enjoy!!
© Melissa Diamond
