Description

This Pineapple Coconut Cake is a tropical delight featuring moist layers of coconut-infused cake, tangy pineapple curd, and a creamy cream cheese frosting topped with toasted coconut flakes. Perfect for special occasions or a refreshing dessert, this cake combines vibrant flavors and textures for a truly irresistible treat.

Ingredients

Scale

For the Cake:

Cooking spray
3 cups all-purpose flour
1 1/2 cups granulated sugar
3 tablespoons cornstarch
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup canned full fat coconut milk
3/4 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract

For the Pineapple Curd:

4 egg yolks
3/4 cup granulated sugar
1/2 cup pineapple juice
4 tablespoons butter

For the Frosting and Topping:

1 cup coconut flakes
1 (8-ounce) block cream cheese, softened
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat and Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans with parchment paper and spray with cooking spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cornstarch, baking powder, and kosher salt until well combined.
Combine Wet Ingredients: In another bowl, whisk together the canned coconut milk, vegetable oil, eggs, and vanilla extract thoroughly.
Create the Cake Batter: Pour the wet ingredients into the dry ingredients and mix until just combined to avoid overmixing, which can make the cake dense. Divide the batter evenly between the prepared cake pans.
Bake the Cakes: Place the pans in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and let cool completely before frosting.
Prepare the Pineapple Curd: In a medium saucepan over medium heat, whisk together egg yolks, granulated sugar, and pineapple juice. Bring the mixture to a simmer, then reduce heat to low and simmer for about 5 minutes, whisking continuously until thickened. Remove from heat and whisk in butter until melted and smooth. Strain through a fine mesh strainer into a bowl and refrigerate until well chilled, at least 1 hour.
Toast the Coconut Flakes: Increase oven temperature to 350°F if lowered. Spread the coconut flakes evenly on a baking sheet and bake for 10 to 12 minutes, tossing halfway through, until lightly golden. Let them cool completely.
Make the Cream Cheese Frosting: In a large bowl, using a hand mixer, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until no lumps remain and the frosting is fluffy.
Assemble the Cake: Level the tops of the cooled cakes as needed for even layers. Place one cake layer on a serving dish. Spread some frosting evenly over the layer. Use an offset spatula or piping bag to build a short frosting wall around the edge of the cake. Pour the chilled pineapple curd into the center and spread it out evenly. Place the second cake layer on top.
Finish Frosting and Garnish: Frost the top and sides of the cake with the remaining cream cheese frosting. Press the toasted coconut flakes gently onto the top and sides of the cake using your hands.
Chill and Serve: Refrigerate the assembled cake until ready to serve to allow flavors to meld and frosting to set.

Notes

Ensure cakes are completely cooled before applying frosting to prevent melting.
The pineapple curd thickens better when whisked continuously to avoid scrambled eggs.
Use full fat coconut milk for the best moisture and flavor in the cake layers.
Toasting the coconut flakes enhances their flavor and adds a pleasant crunch to the cake.
This cake is best served chilled but can be brought to room temperature before serving for softer texture.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pineapple Coconut Cake, tropical cake, cream cheese frosting, pineapple curd, toasted coconut, layered cake