Ingredients

2 cups all-purpose flour (250g)

1 Tablespoon baking powder (12g)

1 teaspoon salt (6g)

1/2 cup unsalted butter (113g), room temperature

2 cups granulated sugar (400g)

13.5 ounces canned unsweetened coconut milk (400 ml), divided

1 1/2 teaspoons coconut extract (7.5 ml)

5 large egg whites

20 ounce can crushed pineapple (567g)

2/3 cup granulated sugar (134g)

2 Tablespoons cornstarch (16g)

1/2 cup butter (113g), room temperature

8 ounces cream cheese (226g), room temperature

4-5 cups powdered sugar (480g-600g)

1 – 2 Tablespoons leftover coconut milk or regular milk (15-30 ml)

1 cup shredded sweetened coconut (85g)

Instructions

Step 1: Preheat oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly spray the bottoms and sides with cooking spray.

Step 2: In a bowl, mix the flour, baking powder, and salt. Set aside.

Step 3: In a separate bowl, beat the butter on medium speed until light and fluffy, about 1 minute. Add sugar and mix well. Then add 1 1/4 cups coconut milk and coconut extract, mixing to combine.

Step 4: Gradually add the flour mixture to the wet ingredients and mix on medium speed for 2 minutes.

Step 5: In another bowl, beat the egg whites until stiff peaks form. Fold them gently into the batter until fully incorporated.

Step 6: Divide the batter evenly between the prepared pans. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pans for 5 minutes, then invert onto racks to cool completely.

Step 7: Once cooled, use a serrated knife to carefully cut each cake layer in half horizontally, creating four thin cake rounds.

Step 8: For the pineapple filling, combine crushed pineapple, 2/3 cup sugar, and cornstarch in a saucepan over medium heat. Cook, stirring frequently, until thick and glossy (5-8 minutes). Transfer to a container, cover with plastic wrap directly on the surface, and refrigerate until ready to use.

Step 9: To make the coconut cream cheese frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and a splash of the remaining coconut milk, mixing until fluffy (about 3 minutes). Adjust consistency with more milk or powdered sugar as needed. Stir in shredded coconut, reserving some for decoration.

Step 10: Assemble the cake by layering one cake round on a serving plate, spreading half the pineapple filling over it. Add the second cake round and spread a layer of frosting. Continue with the third cake round and the remaining pineapple filling, then top with the last cake round. Frost the sides and top with the remaining frosting and sprinkle the outside with reserved coconut.

Step 11: Refrigerate the assembled cake for at least 4 hours before serving. It tastes even better the next day!

Tips & Variations

Use fresh pineapple if you prefer a natural sweetness, but adjust the sugar accordingly.

For extra coconut flavor, toast the shredded coconut before mixing into the frosting and sprinkling on the cake.

Make sure the egg whites are beaten to stiff peaks to keep the cake light and airy.

Leftover coconut milk can be replaced with regular milk in the frosting if needed.

FAQs

Can I use coconut milk from a carton instead of canned?

Canned coconut milk is preferred for its richness and thickness which help keep the cake moist. Carton coconut milk is thinner and may affect texture, so if you use it, consider reducing other liquids slightly.

Is it necessary to torte the cake layers?

While not strictly necessary, torting the layers creates thinner layers that improve the texture and allow more filling between layers, enhancing the overall flavor and moisture of the cake.