Go Back
–+ servings
Pineapple Coconut Cake

Pineapple Coconut Cake

This Pineapple Coconut Cake features layers of soft cake with pineapple curd and coconut frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 1 hour
Total Time 1 hour 54 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • cake pans
  • mixer
  • double boiler
  • whisk
  • spatula
  • cake turntable
  • bench scraper

Ingredients
  

Cake

  • 2.5 cups cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cups unsalted butter (softened to room temperature)
  • 1.5 cups granulated sugar
  • 4 large egg whites (at room temperature)
  • 0.5 cups sour cream (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 0.75 cups canned coconut milk (at room temperature)
  • 2 tablespoons pineapple juice (canned or fresh)
  • 1 cups sweetened shredded coconut
  • 1 cups pineapple chunks (canned and drained or use fresh)

Pineapple Curd

  • 1 large egg
  • 2 large egg yolks
  • 0.33 cups granulated sugar
  • 1.5 teaspoons cornstarch
  • 0.33 cups canned pineapple juice (must be canned)
  • 0.125 teaspoon salt
  • 0.25 cups unsalted butter (softened to room temperature and cut into 4 pieces)

Frosting

  • 8 ounces full-fat brick cream cheese (softened to room temperature)
  • 0.5 cups unsalted butter (softened to room temperature)
  • 3 cups confectioners’ sugar (plus an extra ¼ cup if needed)
  • 2 tablespoons coconut milk or pineapple juice (your choice)
  • 0.5 teaspoon pure vanilla extract
  • 0.125 teaspoon salt
  • 1 cups fresh or canned pineapple chunks (for garnish)
  • 1 cups sweetened shredded coconut (for garnish)

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a mixer, beat the butter and sugar together until smooth and creamy, about 3 minutes. Beat in the egg whites, then add the sour cream, vanilla extract, and coconut extract. Mix until combined.
  • Slowly add the dry ingredients, coconut milk, and pineapple juice on low speed until combined. Fold in the shredded coconut and pineapple chunks.
  • Pour batter evenly into cake pans. Bake for around 22-24 minutes or until a toothpick comes out clean.
  • Allow cakes to cool completely in the pans set on a wire rack.
  • Make the pineapple curd by whisking egg, egg yolks, sugar, cornstarch, pineapple juice, and salt together, then cook while whisking until thick.
  • Whisk in the butter and cool completely.
  • Make the frosting by beating cream cheese and butter until creamy, then add sugar, milk or juice, vanilla, and salt.
  • Assemble the cake with layers of frosting and curd, refrigerate to set, then decorate as desired.

Notes

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 130mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Keyword Cake, celebration, dessert, Pineapple Coconut Cake, tropical
Tried this recipe?Let us know how it was!