Pineapple Coconut Cake Recipe – Step by Step Guide


Pineapple Coconut Cake Recipe – Step by Step Guide : This pineapple coconut cake, which is adapted from the reader-favorite white cake, is incredibly moist and pillowy soft, with additional coconut flavoring every slice. An additional layer of delicious, tropical flavor is added to the cake by homemade pineapple curd. The cake is constructed with pineapple chunks, pineapple juice, canned coconut milk, and shredded coconut—a delicious combination that promises a lot of taste.

 

 

Pineapple Coconut Cake Recipe – Step by Step Guide

 

 

Ingredients

Cake

  • 2 and 1/2 cups (285gcake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 4 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 3/4 cup (180ml) canned coconut milk, at room temperature*
  • 2 Tablespoons (30ml) pineapple juice (canned or fresh)
  • 1 cup (80g) sweetened shredded coconut
  • 1 cup (225g) pineapple chunks (canned and drained or use fresh), plus extra for garnish

 

Pineapple Curd

  • 1 large egg
  • 2 large egg yolks
  • 1/3 cup (65g) granulated sugar
  • 1 and 1/2 teaspoons cornstarch
  • 1/3 cup (80ml) canned pineapple juice (must be canned)
  • 1/8 teaspoon salt
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces

 

Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
  • 2 Tablespoons canned coconut milk or pineapple juice (your choice)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • optional for garnish: fresh or canned pineapple chunks and/or 1 cup (80g) sweetened shredded coconut

 

 

Instructions

Turn the oven on to 350°F, or 177°C. Grease three 8-inch cake pans, then line them with circles of parchment paper and brush the paper with grease. The cakes come out of the pans more easily when parchment paper is used. (If this helps, check out the video and post about using parchment paper circles for cakes.)
Prepare the cake: Combine the cake flour, baking soda, baking powder, and salt in a whisking motion. Put aside. (Note: While sifting the flour is demonstrated in the film, it is not required.)

 

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients, coconut milk, and pineapple juice. Beat on low speed until combined, then beat in the shredded coconut and pineapple chunks just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 22-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. (Make the curd as the cakes cool.) The cakes must be completely cool before frosting and assembling.

 

Make the pineapple curd: Fill the bottom pot of a double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Whisk the egg, egg yolks, granulated sugar, cornstarch, pineapple juice, and salt together the top pot of your double boiler. Continue to whisk as the curd cooks because constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes slightly thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and keep whisking. Remove pan from heat. Whisk in the butter. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) Cool completely. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed. Makes 1 cup. You will have leftover curd after using in the cake. Cover and refrigerate leftovers for up to 1 week. (Great on sourdough, biscuits, or toast!)

 

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Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk or pineapple juice, vanilla extract, and salt with the mixer running on low. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I usually add it).

Before slicing, the cake should be chilled for at least 20 minutes. This keeps the cake from crumbling while cutting, but it is still quite fluffy.
Store any leftover cake in the refrigerator for up to five days, carefully covered.

 

Features of This Pineapple Coconut Cake:

Delicious pineapple chunks and coconut flakes make this incredibly delicious and fluffy pineapple coconut cake.

homemade filling for pineapple curd

Rich and velvety cream cheese icing

Coconut that is flaky on the outside

Additionally, there are a few alternative ways to prepare this cake, such as cupcakes, a two-layer cake, or a sheet cake. Details are provided

above the recipe. This pineapple coconut cake would be delicious for Easter dessert or any spring or summer occasion, no matter how it’s baked or served.

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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