Coconut Cake with Pineapple filling.
The perfect complement to coconut is pineapple ! This cake combines the moist, sweet flavor of coconut, accented by the rich fruity flavor of coconut. One bite will teleport you to an exotic island.
Ingredients:
Cake
o 3 cups all-purpose flour
o 2 cups granulated sugar
o ½ teaspoon baking soda
o 2 teaspoons baking powder
o ½ teaspoon salt
o ¼ cup canola oil
o ¾ cup unsalted butter (at room temperature)
o ¼ cup sour cream
o 1 cup coconut milk (at room temperature)
o 5 egg whites (at room temperature)
o 1 teaspoon vanilla extract
o 1 teaspoon coconut extract
o 1 cup shredded coconut
Pineapple Filling
o 20oz can crushed pineapple
o 3 tablespoons cornstarch
o 3 tablespoons unsalted butter (at room temperature)
o ½ teaspoon vanilla extract
o ¼ teaspoon salt
Coconut Cream Cheese Frosting
o 8oz cream cheese (at room temperature)
o 4 ½ cups confectioner’s sugar
o 1 cup unsalted butter (at room temperature)
o ½ teaspoon vanilla extract
o ½ teaspoon coconut extract
o 2 tablespoons coconut milk
Instructions
1. Preheat oven to 350 degrees, oil and flour two or three 9-inch cake pans. Mix flour, baking powder, baking soda and salt together in a bowl. Set aside for later.
2. Using a mixer and paddle attachment, cream butter and sugar on medium. Add egg whites, mix until completely combined. Pour in canola oil, sour cream, coconut extract and vanilla extract, mix until well blended.
3. Add dry ingredients, to mixer on low. Rotating between adding the flour mixture and coconut milk. After all flour and coconut milk mixed in, add in the shredded coconut.
6. Scoop even amounts of cake batter into each pan. Bake for 20-25 minutes or until inserted toothpick comes out clean. When done, remove cakes and allow to cool.
7. Place pineapple filling in-between the 1st and second layer. Top with the 3rd and frost the cake from coconut cream cheese frosting.
Cream Cheese Frosting Instructions
Using a mixer with paddle attachment, cream together butter and cream cheese. Slowly add in confectioner’s sugar, coconut milk, vanilla extract, coconut extract and salt (if desired). Mix until smooth and creamy. If too thin, add more confectioner’s sugar.
Pineapple Filling
In a medium saucepan, combine crushed pineapple, cornstarch, vanilla and salt. Place pan on medium high heat. Once the mixture comes to a shimmer add in butter. Cook for 5-8 minutes until mixture becomes thick. Remove from heat and transfer into bowl. Cover with plastic and refrigerate for at least 1 hour.
Ingredients:
Cake
o 3 cups all-purpose flour
o 2 cups granulated sugar
o ½ teaspoon baking soda
o 2 teaspoons baking powder
o ½ teaspoon salt
o ¼ cup canola oil
o ¾ cup unsalted butter (at room temperature)
o ¼ cup sour cream
o 1 cup coconut milk (at room temperature)
o 5 egg whites (at room temperature)
o 1 teaspoon vanilla extract
o 1 teaspoon coconut extract
o 1 cup shredded coconut
Pineapple Filling
o 20oz can crushed pineapple
o 3 tablespoons cornstarch
o 3 tablespoons unsalted butter (at room temperature)
o ½ teaspoon vanilla extract
o ¼ teaspoon salt
Coconut Cream Cheese Frosting
o 8oz cream cheese (at room temperature)
o 4 ½ cups confectioner’s sugar
o 1 cup unsalted butter (at room temperature)
o ½ teaspoon vanilla extract
o ½ teaspoon coconut extract
o 2 tablespoons coconut milk
Instructions
1. Preheat oven to 350 degrees, oil and flour two or three 9-inch cake pans. Mix flour, baking powder, baking soda and salt together in a bowl. Set aside for later.
2. Using a mixer and paddle attachment, cream butter and sugar on medium. Add egg whites, mix until completely combined. Pour in canola oil, sour cream, coconut extract and vanilla extract, mix until well blended.
3. Add dry ingredients, to mixer on low. Rotating between adding the flour mixture and coconut milk. After all flour and coconut milk mixed in, add in the shredded coconut.
6. Scoop even amounts of cake batter into each pan. Bake for 20-25 minutes or until inserted toothpick comes out clean. When done, remove cakes and allow to cool.
7. Place pineapple filling in-between the 1st and second layer. Top with the 3rd and frost the cake from coconut cream cheese frosting.
Cream Cheese Frosting Instructions
Using a mixer with paddle attachment, cream together butter and cream cheese. Slowly add in confectioner’s sugar, coconut milk, vanilla extract, coconut extract and salt (if desired). Mix until smooth and creamy. If too thin, add more confectioner’s sugar.
Pineapple Filling
In a medium saucepan, combine crushed pineapple, cornstarch, vanilla and salt. Place pan on medium high heat. Once the mixture comes to a shimmer add in butter. Cook for 5-8 minutes until mixture becomes thick. Remove from heat and transfer into bowl. Cover with plastic and refrigerate for at least 1 hour.
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