Coconut Cake
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 13.5 ounces canned unsweetened coconut milk
- 1 1/2 teaspoons coconut extract
- 5 large egg whites
- 20 ounce can crushed pineapple
- 2/3 cup granulated sugar
- 2 Tablespoons cornstarch
- 1/2 cup butter
- 8 ounces cream cheese
- 4-5 cups powdered sugar
- 1 – 2 Tablespoons leftover coconut milk
- 1 cup shredded sweetened coconut
Directions
- 1
Preheat oven to 350 degrees F. Line the bottom of two 8 inch cake pans with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.
- 2
In mixing bowl, whisk together flour, baking powder and salt. Set aside.
- 3
In a separate mixing bowl, beat the butter on medium speed with an electric hand mixer or stand mixer for 1 minute, until light and fluffy. Add sugar and mix 1 minute.
- 4
Add 1 ¼ cups coconut milk and coconut extract and mix.
- 5
Gradually add flour mixture and mix on medium speed for 2 minutes.
- 6
In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter until incorporated.
- 7
Divide cake batter evenly between prepared cake pans. Bake at 350 degrees F for 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean, or with few moist crumbs.
- 8
Remove the pans from the oven and allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely.
- 9
Once cakes have cooled, use a sharp serrated knife to torte/cut each cake round in half horizontally, so that you end up with four thin cake rounds.
- 10
Add all ingredients to medium saucepan over medium heat. Stir well to combine. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes.
- 11
Pour filling into a container and place a piece of plastic wrap directly on the surface of the filling. Once cooled, cover container and refrigerate until ready to use, up to one week.
- 12
Beat butter and cream cheese together until smooth. Add powdered sugar and a splash of the remaining coconut milk and mix until smooth and fluffy, about 3 minutes.
- 13
Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency.
- 14
Stir in coconut flakes, saving some for sprinkling on the sides and top of the cake, if desired.
- 15
Place one cake layer on serving plate. Spread half of the pineapple filling over it. Top with another cake layer, and smooth a layer of cream cheese frosting over it.
- 16
Top with third cake layer. Spread remaining half of the pineapple filling over it. Top with last (4th) cake layer. Frost the sides and top of the cake with coconut cream cheese frosting. Sprinkle outsides of cake with shredded coconut, if desired.
- 17
Refrigerate for at least 4 hours, before serving. (Tastes even better the next day!)
Coconut Cake
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About this Recipe
Craving a delightful dessert that transports you to a tropical paradise with every bite? This coconut cake recipe promises a homemade experience that’s rich, moist, and bursting with vibrant flavor, perfect for any special occasion or a sweet everyday treat. You'll love its tender crumb and the refreshing hint of pineapple.
What makes this coconut cake truly special is the thoughtful combination of ingredients. Using both canned unsweetened coconut milk and coconut extract ensures a deeply authentic coconut flavor throughout the cake itself, creating a wonderfully moist texture. The inclusion of crushed pineapple in the filling or frosting adds a bright, tangy counterpoint that perfectly balances the sweetness, while a generous cream cheese and butter frosting provides an irresistibly rich and creamy finish.
Expect a beautifully balanced dessert that delights the senses. The cake will be exceptionally moist and flavorful, permeated with a rich coconut essence. The accompanying filling, likely featuring the crushed pineapple, will offer a delightful tang and soft texture, contrasting beautifully with the dense yet airy cake. Finally, a lush, creamy frosting, made with cream cheese and butter, provides a luxurious cap, adorned with shredded sweetened coconut for an extra layer of texture and sweetness. This cake delivers a truly satisfying, tropical-inspired indulgence.
While the recipe provides a fantastic foundation, don't hesitate to make it your own. For a different texture, you could toast some of the shredded coconut before sprinkling it on top. If you prefer less tang, consider reducing the amount of pineapple slightly, or if you love a bolder fruit presence, ensure the pineapple is well distributed. You can also adjust the sweetness of the frosting by incrementally adding more or less powdered sugar to taste.
This cake is an ideal centerpiece for family gatherings, holiday celebrations, or simply as a comforting dessert after a meal. Serve it alongside a fresh cup of coffee or a light fruit salad for an unforgettable sweet ending.