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Coconut Cake with Pineapple Filling Recipe

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4.1 from 63 reviews

  • Author: Amina
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Coconut Cake with Pineapple Filling is a tropical-inspired dessert featuring a moist coconut-infused cake layered with a sweet and tangy pineapple filling, topped with a light pineapple buttercream frosting and garnished with shredded coconut. Perfect for gatherings and special occasions, it balances rich buttery flavors with refreshing pineapple goodness.

Ingredients

Cake Ingredients

  • 1 3/4 cups (210g / 7.4 oz.) all-purpose flour
  • 1 cup unsweetened fine shredded / desiccated coconut
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 125 g unsalted butter, softened to room temperature
  • 3/4 cup superfine sugar / caster sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/4 cup extra virgin olive oil or vegetable oil
  • 8 oz. (226g) canned crushed pineapple, drained (reserve the juice)
  • 2 Tbsp reserved pineapple juice

Pineapple Filling Ingredients

  • 8 oz. (226g) canned crushed pineapple in juice (do not drain)
  • 2 Tbsp granulated sugar
  • 1 Tbsp cornstarch

Buttercream Frosting Ingredients

  • 200 g unsalted butter, softened to room temperature
  • 2 3/4 cups powdered sugar
  • 3 Tbsp pineapple juice (reserved from the cake’s canned pineapple)

Decoration

  • 3/4 cup unsweetened shredded coconut

Instructions

  1. Prepare the Pineapple: Drain one can of crushed pineapple using a fine-mesh sieve. Press gently to remove as much juice as possible, reserving the juice for later use. Aim for about 3/4 to 1 cup of drained pineapple for the cake.
  2. Preheat Oven & Prepare Pan: Preheat your oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter and line the base with parchment paper. Grease the sides and dust lightly with flour to ensure easy removal of the cake.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, shredded coconut, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with superfine sugar and vanilla extract until the mixture is pale and creamy, about 2 minutes. Scrape down the sides as needed.
  5. Add Eggs: Add eggs one at a time, mixing for 15 seconds after each addition, ensuring each egg is fully incorporated before adding the next.
  6. Add Liquids: Pour in the whole milk and extra virgin olive oil, beating briefly for 20 seconds until combined.
  7. Combine Dry Ingredients: Add the flour mixture to the wet ingredients and mix just until incorporated. Avoid over-beating; if any unincorporated flour remains, gently fold it in using a rubber spatula.
  8. Fold in Pineapple: Carefully fold in the drained crushed pineapple and 2 tablespoons of the reserved pineapple juice to the batter.
  9. Prepare for Baking: Pour the batter into the prepared pan and smooth the top evenly with a spatula.
  10. Bake: Place the pan in the oven and bake for 35-38 minutes, or until a skewer inserted in the center comes out clean or with only a few moist crumbs. The top should spring back gently when pressed.
  11. Cool Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  12. Make Pineapple Filling: In a medium saucepan, combine the second can of crushed pineapple (with juice), granulated sugar, and cornstarch. Cook over medium heat until boiling, then continue boiling for 2 minutes while stirring constantly. Remove from heat and refrigerate to chill and thicken.
  13. Prepare Buttercream Frosting: Beat the softened butter for 2 minutes until pale and fluffy. Gradually add powdered sugar in batches, beating well after each addition. Add 3 tablespoons of reserved pineapple juice and beat on medium-high for 2 minutes until light and fluffy.
  14. Assemble Cake: Slice the cooled cake horizontally into two even layers using a serrated knife.
  15. Apply Buttercream Base Layer: Place the bottom cake layer on a serving plate and spread about 1/4 cup of buttercream frosting evenly over it.
  16. Add Pineapple Filling: Spread the chilled pineapple filling evenly over the buttercream layer, leaving a slight margin at the edges to prevent oozing.
  17. Top Layer: Place the top cake layer gently over the filling, aligning it carefully.
  18. Frost the Cake: Cover the entire cake with the remaining buttercream frosting, smoothing out the top and sides thoroughly.
  19. Decorate: Sprinkle unsweetened shredded coconut over the frosting, pressing it lightly into the sides and top to adhere well.
  20. Chill Before Serving: Refrigerate the assembled cake for at least 20 minutes to set the filling and frosting, making slicing cleaner and easier.
  21. Serve and Enjoy: Slice the cake into servings and serve chilled or at room temperature.

Notes

  • Ensure all refrigerated ingredients like eggs, milk, and butter are at room temperature to achieve better mixing and texture.
  • Do not overmix the batter after adding flour to keep the cake tender.
  • Use a serrated knife to slice the cake horizontally to avoid crumbling.
  • Reserve pineapple juice carefully as it is used both in the cake batter and frosting for enhanced flavor.
  • Allow the cake to chill before slicing for cleaner cuts and improved taste.
  • Prep Time: 35 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/coconut-cake-with-pineapple-filling-recipe/