Print

Coconut Pineapple Layer Cake with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

5 from 72 reviews

This luscious Coconut Cake features light and fluffy layers infused with coconut milk and extract, filled with a sweet and glossy pineapple filling, and frosted with a creamy coconut cream cheese frosting. Perfect for tropical-themed gatherings or special occasions, it’s a delightful blend of refreshing coconut and tangy pineapple flavors.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (250g)
  • 1 Tablespoon baking powder (12g)
  • 1 teaspoon salt (6g)

Cake Ingredients

  • 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

Pineapple Filling

  • 20 ounce can crushed pineapple (567 g)
  • 2/3 cup granulated sugar (134g)
  • 2 Tablespoons cornstarch (16 g)

Coconut Cream Cheese Frosting

  • 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

  1. Preheat Oven and Prepare Pans: Preheat oven to 350°F. Line the bottom of two 8-inch cake pans with parchment paper and lightly spray the bottom and sides with cooking spray for easy release.
  2. Mix Dry Ingredients: In a mixing bowl, combine flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Using a mixer on medium speed, beat the butter for 1 minute until light and fluffy. Add the granulated sugar and mix until well combined. Add 1 1/4 cups of coconut milk and coconut extract, mixing thoroughly.
  4. Add Dry Ingredients: Gradually add the flour mixture to the butter mixture. Beat on medium speed for 2 minutes until a smooth batter forms.
  5. Beat Egg Whites and Fold: In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter until just incorporated to maintain airiness.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake at 350°F for 25-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool 5 minutes in pans, then invert onto cooling racks to cool completely.
  7. Torte the Cakes: Once cooled, use a serrated knife to slice each cake horizontally into two thin layers. You should have four cake rounds in total.
  8. Prepare Pineapple Filling: In a medium saucepan over medium heat, combine crushed pineapple, 2/3 cup sugar, and cornstarch. Stir frequently and cook until the mixture thickens and looks glossy, about 5-8 minutes. Pour into a container, press plastic wrap directly on the surface, cool completely, then refrigerate up to one week.
  9. Make Coconut Cream Cheese Frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and a splash of remaining coconut milk; beat for about 3 minutes until fluffy. Adjust consistency with more milk or powdered sugar as needed. Stir in shredded coconut, reserving some for decoration.
  10. Assemble the Cake: Place one cake layer on a serving plate. Spread half the pineapple filling over it. Add the second cake layer and spread a layer of frosting. Place the third cake layer, spread remaining pineapple filling on top, then add the last cake layer. Frost the entire cake with the remaining coconut cream cheese frosting. Sprinkle shredded coconut on sides and top, if desired.
  11. Chill and Serve: Refrigerate the assembled cake for at least 4 hours before serving for flavors to meld. The cake tastes even better the next day.

Notes

  • Ensure egg whites are beaten to stiff peaks for a light, airy cake texture.
  • Using room temperature butter and cream cheese helps achieve a smooth frosting.
  • Press plastic wrap on the pineapple filling surface to prevent a skin from forming.
  • For best flavor, chill the cake overnight to allow layers to meld.
  • Leftover frosting can be stored in the refrigerator for up to 3 days.
  • Make sure to evenly torte the cake layers to create balanced layers for assembly.

Keywords: coconut cake, pineapple filling, cream cheese frosting, tropical cake, coconut dessert

Find it online: https://cheframiflavor.com/coconut-pineapple-layer-cake-with-cream-cheese-frosting-recipe/