Try our exciting Pineapple Coconut Cake for a taste of the tropics. It’s a moist cake that blends coconut with pineapple. Each slice is like a journey to the beach with every bite.
It’s made with coconut milk, pineapple juice, and buttermilk. This mix makes the cake layers rich and full of flavor. You’ll find chunks of sweet pineapple in the cake, adding to its tropical charm.
This exotic cake is perfect for any occasion. You can top it with cream cheese or coconut frosting. No matter how you serve it, it will be a memorable treat.
Join us on a food adventure with our Pineapple Coconut Cake. Next, we’ll guide you through making this tropical gem. Stay with us!
Making a tasty pineapple coconut cake is easier than it sounds. This guide will show you each step to make this tropical treat. It will make your taste buds sing and your mind drift to a sunny paradise.
First up, preheat the oven to 350°F (175°C). Then, coat two 9-inch round cake pans. Line the pan bottoms with parchment paper.
2. Creating the Cake Batter
Mix 2 and 1/2 cups of cake flour, 1 and 1/2 teaspoons baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon salt in a big bowl. In another bowl, beat 1 cup of unsalted butter and 2 cups of sugar until fluffy.
Next, add and beat in 4 egg whites, one by one. Add 1 cup of sour cream, 1 teaspoon of coconut extract, and 1 teaspoon of vanilla extract. Pour in 1/2 cup of pineapple juice and 1/2 cup of coconut milk. Mix this all together.
Blend the dry ingredients into the wet ones gently until just mixed. Fold in 1 cup of pineapple chunks and 1/2 cup of shredded coconut.
3. Baking the Cake
Evenly divide the batter into the pans. Bake for 25-30 minutes or until a toothpick comes out clean.
4. Making the Pineapple Curd
While the cakes bake, make the pineapple curd. Mix 2 eggs, 2 egg yolks, 1/4 cup of cornstarch, 1 cup of sugar, and a bit of salt in a pan. Add 1 cup of crushed pineapple.
Heat on medium, stir until it’s thick like pudding. Take off heat and mix in 1/4 cup of unsalted butter. Cool the pineapple curd in a bowl.
5. Preparing the Cream Cheese Frosting
For the frosting, whip up 8 ounces of cream cheese and 1/2 cup of butter until creamy. Slowly add 4 cups of confectioners’ sugar. Mix in 2 tablespoons of pineapple juice or coconut milk, 1 teaspoon of vanilla extract, and a bit of salt. Blend until smooth.
6. Assembling the Cake
After your cakes have cooled, take them out neatly. Put one layer on your serving plate. Spread cream cheese frosting on it. Add a layer of pineapple curd. Then, put the second cake layer on top.
Spread frosting and pineapple curd. Finish by frosting the whole cake. Use a spatula to make it smooth. Add pineapple chunks and coconut on top for a tropical look.
Now, sit back and enjoy this slice of your paradise – the homemade pineapple coconut cake!
Conclusion
Try our Pineapple Coconut Cake for the perfect tropical treat. It combines coconut and pineapple in a slice of pure bliss.
Every bite offers moist, rich goodness. You’ll feel like you’re on vacation, soaking up the sun. Thanks to coconut milk and pineapple juice, it’s more than a cake; it’s an experience.
Perfect for any event, our cake fits from birthdays to summer parties. It’s an ideal treat for all occasions.
Don’t miss out on this tropical delight. Share the joy with those you love. Get ready for a flavorful journey to paradise, right at your table.
FAQ
Can I use canned pineapple in this recipe?
Yes, you can use canned pineapple. Remember, drain the chunks well before mixing them.
Can I use coconut cream instead of coconut milk?
Yes, you can swap coconut cream for milk. It might make the cake creamier though.
Can I make this cake in advance?
Yes, you can bake the layers early. Keep them in airtight containers at room temperature for 2 days. The cake, once assembled, stays good in the fridge for 3 to 4 days.
Can I use a different frosting instead of cream cheese frosting?
For sure! Any frosting you like works, such as buttercream or whipped cream. Cream cheese frosting brings out the cake’s pineapple and coconut flavors, but feel free to switch it up.
Can I freeze the pineapple coconut cake?
Freezing the cake layers is fine. Wrap them well and they’ll keep for 3 months. Thaw overnight in the fridge before frosting.
Can I use other tropical fruits in this recipe?
Absolutely, try fruits like mango or passion fruit. Adjust amounts and watch for texture and taste changes.
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