COCONUT CAKE WITH PINEAPPLE FILLING

This is, dare I say it, probably essentially the foremost AMAZING Coconut Cake to grace the earth. Layers of tender, moist coconut cake, recent pineapple filling, and whipped coconut cream cheese frosting that each one one pair collectively perfectly. The remaining product is quite of a masterpiece, and might be considered one of my favourite muffins of all time!

Ingredients For the Coconut Cake: 2 cups all-purpose flour 1 Tablespoon baking powder 1 teaspoon salt 1/2 cup unsalted butter , room temperature 2 cups granulated sugar 13.5 ounces canned unsweetened coconut milk , divided 1 1/2 teaspoons coconut extract 5 big egg whites For the Pineapple Filling: 20 ounce can overwhelmed pineapple 2/3 cup granulated sugar 2 Tablespoons cornstarch For the Coconut Cream Cheese Frosting: 1/2 cup butter , room temperature 8 ounces cream cheese , room temperature 4-5 cups powdered sugar Remaining coconut milk , or 2 tablespoons standard milk 1 cup shredded sweetened coconut Instructions For the cake: Line the backside of NULL 8 or 9-inch cake pans with wax or parchment paper. Preheat oven to 350 ranges F. In blending bowl, whisk collectively flour, baking powder and salt. Set aside. In a separate blending bowl, beat the butter on medium velocity (with hand or stand mixer) for 1 minute, till pale and fluffy. Add sugar and mix 1 minute. Add 1 1/4 cups coconut milk and coconut extract and mix. Gradually upload flour combination and mix on medium velocity for 2 minutes. In one other bowl, beat egg whites till stiff peaks form. Fold the egg whites into the batter till incorporated. Spray the backside and facets of the lined cake pans with non-stick cooking spray. Divide batter lightly among the pans. Bake at 350 ranges F 23-28 minutes, or till a toothpick inserted within the middle of the cake comes out clean. Remove the pans from the oven and  enable to cool for 5 minutes earlier than inverting them onto a cooling rack to cool completely. Once muffins have cooled, use a pointy serrated knife cut each one cake spherical in half horizontally, so you cease up with 4 cake rounds. At this level I desire to freeze the muffins for a number of hours or as an awful lot as 3 weeks. They're a lot simpler to gather and frost whilst they're frozen. But, you possibly can gather them fresh, the day of. For the Pineapple Filling: Add all foods to medium saucepan over medium heat. Stir effectively to combine. Cook, stirring frequently, till combination thickens and seems to be "glossy", about 5-8 minutes. Pour filling appropriate into a tupperware. Place a work of plastic wrap gently over the ideal and enable it to cool. Once cooled, hide it with an hermetic lid and refrigerate till you are competent to make use of it (up to 1 week). For the frosting: Beat butter and cream cheese collectively till smooth. Add powdered sugar and the relaxation of the remaining coconut milk (or standard milk). Mix till comfortable and fluffy, about 3 minutes. Add considerably further milk, to thin, or powdered sugar to stiffen, if needed, till you attain your wanted frosting consistency. Stir in coconut flakes, saving some for sprinkling at the facets and ideal of the cake, if desired. Assembly: Place your first cake layer in your cake board or serving platter. Spread half of the pineapple filling over it. Top with one other cake layer. Smooth a layer of frosting over it. Top with third cake layer. Spread remaining half of the pineapple filling over it. Top with remaining (4th) cake round. Frost the facets and ideal of the cake. Sprinkle with coconut, if desired. Refrigerate for now not less than 4 hours, earlier than serving. Tastes even higher the subsequent day! If you're keen on to bake, strive my German Chocolate Cake! Notes *See my notes above the recipe for suggestions for making this cake in advance! Nutrition Calories: 575kcal | Carbohydrates: 85g | Protein: 4g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 46mg | Sodium: 265mg | Potassium: 265mg | Fiber: 2g | Sugar: 69g | Vitamin A: 565IU | Vitamin C: 4.2mg | Calcium: 64mg | Iron: 1.5mg

A slice of Coconut Cake with pineapple filling, laying on a white plate.
I suppose I’ve officially reached meals nerd standing by means of way of how excited I were to share this cake with you all.

It’s incredible. Dare I say it–it’s at the similar degree as my Mom’s ridiculously wonderful German Chocolate Cake.

The recipe is impressed by means of way of this coconut cake from A Bountiful Kitchen. I introduced a cream cheese buttercream frosting instead, and used the leftover coconut milk from the cake to provide the frosting considerably further creaminess, with only a milk trace of coconut flavor.

HOW TO MAKE COCONUT CAKE:
This recipe begins with a fundamental home made coconut cake made with egg whites for texture and color, coconut milk and coconut extract to provide it that superb coconut flavor, that’s now not overwhelming at all.

The cake is pretty moist (I hate that word, nevertheless it ought to be used here), now not overly sweet, which I truly love as it blends so effectively with the flavors from the pineapple filling and frosting, with out anybody point being too sweet.

Can you get a higher taste combination then coconut and pineapple? This cake is totally DREAMY! Also, whilst you make each one section in advance, it’s truly a fundamental and fun recipe!

Once you’ve made the cake, you may “torte” each one layer — that’s a posh identify for slicing each one cake layer in half, horizontally to break up it into NULL layers. This permits us so as to feature layers of pineapple filling and frosting, among each one cake layer.

Assembly is truly easy. Once you’ve got your 4 thin layers of cake, area considered one of them on a cake board or your serving platter. Spread half of the pineapple filling over it.

Side by means of way of area activity photographs of a layer of coconut cake with pineapple filling unfold over the top, after which topped with one other cake layer, and coconut frosting unfold over the top.
Top with one other cake layer. Smooth a layer of coconut frosting over it.
Top with the third cake layer. Spread remaining half of the pineapple filling over it.
Top with remaining (4th) cake layer.
Frost the facets and ideal of the cake with the frosting. Sprinkle with considerably little bit of further shredded coconut, if desired.
Process photographs for filling a coconut cake with layers of pineapple filling and coconut frosting.
Refrigerate the cake for only a couple of hours earlier than serving.

When your chums or household are raving about this cake with each one single bite, I desire you truly sense like a rockstar! And, I desire you’ll take a second to inform me about it within the comments!

SOME TIPS FOR THIS CAKE:
MAKE IT IN ADVANCE!
I desire to make the cake, pineapple filling, and coconut cream cheese frosting now not less than someday in advance. That way, the cake is truly fundamental to throw together.

I make the cake in 8” or 9” rounds, bake it and let it cool completely. Then I wrap it truly effectively in plastic wrap and stick each one layer in a ziplock freezer bag. Freeze for as an awful lot as one month. I’ve discovered that frozen muffins are the simplest to frost.

The pineapple filling and coconut frosting might be made forward and positioned in a included container within the fridge. Remove the coconut frosting from the fridge about an hour or so earlier than you’re competent to frost your cake. This will enable it to come to room temperature.

DECORATING IS EASY!
I used a wilton 2D tip for the swirls on ideal of this cake. SO EASY. I also love the Wilton 1M tip. I use equally suggestions with an Ateco flex 14” reusable piping bag. Those three presents proper there are my favorites for cake and cupcake decorating.

STORE IT COVERED, IN THE FRIDGE.
This is considered one of these muffins that truly tastes higher after it’s been within the fridge for now not less than 4 hours. It permits the flavors and texture time to settle and mix together. I suppose it even tastes higher on day two.

YOU MAY ALSO LIKE ONE OF MY OTHER POPULAR CAKES:
Tres Leches Cake
German Chocolate Cake
Chocolate Cake with Chocolate Mousse Filling
Berry Cake with Lemon Cream Mousse

Coconut Cake with Pineapple Filling
The most AMAZING Coconut Cake, with layers of tender, moist coconut cake, recent pineapple filling, and whipped coconut cream cheese frosting that each one one pair collectively perfectly.

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