Celebrate the tropics with our Coconut Cake with Pineapple Filling. It’s a taste of paradise, featuring coconut layers, pineapple, and coconut cream cheese frosting. This dessert is perfect for any celebration.
Originally winning at the Utah State Fair, our recipe now brings an extra coconut punch. The cake is moist, with pineapple and coconut flavors combining magically. It’s like a slice of a tropical beach vacation in every bite.
The best thing about this cake is preparing it in advance. Making it early lets the flavors mix and get even better. This makes the cake ideal for parties or special events.
Love coconut, pineapple, or anything tropical? Our Coconut Cake with Pineapple Filling will thrill you. It’s a must-try, bringing island flavors right to your table. So take a bite and enjoy the tropical goodness!
This dessert blends coconut and pineapple in a cake, with pineapple filling, and coconut frosting. It’s a sweet treat you’ll love – and taste like a tropical escape.
First, get all your ingredients ready:
2 ½ cups of all-purpose flour
2 ½ teaspoons of baking powder
½ teaspoon of salt
1 cup of unsalted butter, softened
2 cups of granulated sugar
1 teaspoon of coconut extract
1 cup of canned coconut milk
4 large egg whites
1 can of crushed pineapple (20 ounces)
½ cup of granulated sugar (for pineapple filling)
2 tablespoons of cornstarch
8 ounces of cream cheese, softened
½ cup of unsalted butter, softened (for frosting)
4 cups of powdered sugar
½ teaspoon of coconut extract (for frosting)
Shredded coconut flakes for decoration
Let’s get baking this amazing coconut cake:
Prepare the cake batter:
Start by mixing flour, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until fluffy. Add coconut extract and coconut milk, mix. Slowly add the dry mix to the wet, beat well.
Next, whisk egg whites until firm. Carefully fold them into the batter.
Bake the cake:
Pour the batter into two prepared pans evenly. Bake for 25-30 minutes, until a toothpick comes out clean.
Prepare the pineapple filling:
Cook pineapple, sugar, and cornstarch until thick. Let it cool.
Assemble the cake:
Cut the cakes to make four layers each. Lay one layer down, top with filling. Repeat.
“The combination of the coconut cake layers and the tangy pineapple filling creates a burst of tropical flavors with every bite.”
Make the coconut cream cheese frosting:
Mix cream cheese and butter. Add sugar slowly, then coconut extract.
Frost and decorate the cake:
Spread frosting all over. Then, add coconut flakes for a tropical look.
Chill the cake before serving to blend the flavors. Now, enjoy your creation!
The Perfect Make-Ahead Tropical Dessert
This Make-Ahead Coconut Cake with Pineapple Filling is perfect for any gathering. You can get a taste of the tropics in every bite. And the best part is you can make it well before you need it, cutting down on stress.
Do you want to bring the beach vibe to your next party? Or maybe just treat yourself? This coconut cake is always a hit. You can whip up the cake, filling, and frosting ahead of time. Then, it’s ready when you are.
After building the cake, you can chill it for a bit. This makes the taste even better and gives you some time back. You can do the pineapple filling and coconut frosting a week early, or even freeze them for weeks.
If you freeze the layers, wrap them tight and bag them. Waiting for the cake to defrost won’t ruin your day. Just give the frosting some time to get warm. Then, enjoy a slice and imagine you’re on a tropical island.
FAQ
Can I make this Coconut Cake with Pineapple Filling ahead of time?
Yes, you can prepare the cake, filling, and frosting ahead. It’s wise to wait to assemble the cake. But, once it’s assembled, it can sit in the fridge for 1-2 days. This makes the flavors even better.
How long can I store the pineapple filling and coconut cream cheese frosting?
You can make the filling and frosting up to a week early. Freezing them is also an option, and they can last for several weeks. If you freeze the cake layers, be sure to wrap them well. And remember to let the frosting warm up to room temp before using it.
Can I use a different type of frosting for this Coconut Cake?
Yes, another frosting could work too. But, the mix of pineapple, coconut, and the coconut cream cheese frosting is special. It really makes the cake’s taste shine.
Can I substitute ingredients in the Coconut Cake recipe?
Absolutely, you can swap some ingredients to match your needs. For instance, if you can’t have dairy, use a milk that’s dairy-free. Just remember, changing the ingredients might change how the cake tastes or feels.
How should I store the Coconut Cake after it has been assembled?
Keep the assembled cake in the fridge, especially if you made it ahead. This keeps it fresh and the flavors at their best. Always cover the cake to avoid it drying out or picking up other smells in the fridge.
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