Description
A moist and tropical Pineapple Coconut Cake featuring layers of tender cake infused with coconut milk and pineapple, topped with creamy cream cheese frosting and tangy pineapple curd. Perfect for celebrations or a refreshing dessert, this cake combines fluffy texture with fruity sweetness and a rich coconut flavor.
Ingredients
Dry Ingredients
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Cake Batter
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 4 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 3/4 cup (180ml) canned coconut milk, at room temperature
- 2 Tablespoons (30ml) pineapple juice (canned or fresh)
- 1 cup (80g) sweetened shredded coconut
- 1 cup (225g) pineapple chunks (canned and drained or fresh)
Pineapple Curd
- 1 large egg
- 2 large egg yolks
- 1/3 cup (65g) granulated sugar
- 1 and 1/2 teaspoons cornstarch
- 1/3 cup (80ml) canned pineapple juice (must be canned)
- 1/8 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
- 2 Tablespoons canned coconut milk or pineapple juice (your choice)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Optional Garnish
- Fresh or canned pineapple chunks
- 1 cup (80g) sweetened shredded coconut
Instructions
- Preheat oven: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans, then line each with parchment paper rounds. Grease the parchment paper as well to ensure the cakes release smoothly after baking.
- Mix dry ingredients: Whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside. No sifting is required, but you can if you prefer a lighter texture.
- Cream butter and sugar: Using a mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until smooth and creamy. Scrape down the bowl sides as necessary to ensure even mixing.
- Add wet ingredients to batter: Beat in the egg whites until just combined. Then add sour cream, vanilla extract, and coconut extract. The batter will look curdled due to the solid butter and liquid combining—this is normal. Scrape the bowl again if needed.
- Incorporate dry ingredients and liquids: On low speed, slowly add the dry flour mixture, coconut milk, and pineapple juice. Mix just until combined. Then fold in the shredded coconut and pineapple chunks carefully, ensuring no lumps at the bottom by whisking by hand if needed. The batter will be slightly thick.
- Bake the cakes: Divide the batter evenly among the prepared pans. Bake for about 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans on wire racks.
- Prepare pineapple curd: Set up a double boiler with simmering water. In the top pot, whisk together the egg, egg yolks, granulated sugar, cornstarch, canned pineapple juice, and salt. Continuously whisk over simmering water until the mixture thickens to a hollandaise sauce-like consistency, about 10 minutes. Remove from heat and whisk in the softened butter until melted. Pour into a container, cover with plastic wrap touching the surface, and chill until cool. The curd will thicken further as it cools.
- Make frosting: Beat the cream cheese and softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the confectioners’ sugar, coconut milk or pineapple juice, vanilla extract, and salt on low speed. Once combined, increase to high speed and beat for 2 minutes. Add extra confectioners’ sugar if you prefer a thicker consistency.
- Level cakes and assemble: If cake layers have domed tops, use a serrated knife to level them. Place one cake layer on your serving plate. Spread about 1/2 cup frosting evenly over the top, then spoon 1/4 cup pineapple curd over the frosting. Repeat layering for the second cake layer, topping with frosting and curd. Place the final layer on top.
- Apply crumb coat and chill: Spread a very thin layer of frosting over the entire cake to seal crumbs. Use a bench scraper for smooth sides if available. Refrigerate for 30-60 minutes to set the crumb coat.
- Final frosting and decoration: Remove the cake from the fridge and spread the remaining frosting evenly over the cake. Decorate with pineapple chunks on top and/or gently press shredded coconut onto the sides, if desired.
- Chill before serving: Refrigerate the assembled cake for at least 20 minutes to help it hold its shape when slicing.
- Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- You can create a double boiler by placing a heatproof bowl over a pot of simmering water if you don’t have a dedicated double boiler.
- The pineapple curd leftovers can be stored covered in the fridge for up to one week and are delicious on toast, biscuits, or sourdough bread.
- Using parchment paper rounds in the pans ensures cakes release easily without sticking.
- The frosting can be adjusted in thickness by adding more or less confectioners’ sugar.
- Be gentle when assembling as the cake is slippery due to frosting and curd layers.
- Refrigerating the crumb-coated cake helps with smoother final frosting application and better cake stability.
- Prep Time: 40 minutes
- Cook Time: 24 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
