Description
This Pineapple Coconut Cake is a moist, tropical delight featuring fluffy cake layers infused with coconut and vanilla extracts. Filled with a homemade pineapple compote and topped with a creamy coconut-flavored cream cheese frosting, it's a perfect dessert for any occasion. The combination of tangy pineapple and sweet coconut creates a refreshing and indulgent treat.
Ingredients
Cake
- 1 cup unsalted butter (room temperature)
- 1/3 cup vegetable oil
- 2 1/2 cups granulated sugar
- 6 large eggs (room temperature)
- 2 egg yolks
- 3 cups sifted cake flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup sour cream (room temperature)
- 1 tbsp vanilla extract
- 1 tsp coconut extract
Filling
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- 1/2 cup granulated sugar
- 2 cups crushed pineapple with juice
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter (room temperature)
- 4 oz cream cheese (room temperature)
- 2 cups confectioner's sugar
- 1 tsp heavy whipping cream
- 1 tsp vanilla extract
- 1/8 tsp coconut extract
- 1 cup sweetened coconut flakes
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F and generously spray three 9-inch round cake pans with non-stick baking spray to ensure easy release after baking.
- Make Cake Batter: In a mixer bowl, beat unsalted butter and vegetable oil on high speed for 2 minutes. Gradually add granulated sugar and continue beating for 4-5 minutes until the mixture turns very pale yellow and fluffy. Add eggs and egg yolks one at a time, mixing well after each and scraping down sides as needed to incorporate fully.
- Add Dry Ingredients: Reduce mixer speed to low and slowly add sifted cake flour in two increments, followed by baking powder and salt. Mix gently to avoid overbeating, which can affect the cake’s texture.
- Incorporate Wet Ingredients: Add sour cream, vanilla extract, and coconut extract to the batter. Scrape down the bowl and mix just until combined, producing a pale yellow, silky, and thick batter.
- Bake the Cakes: Evenly distribute the batter into the prepared pans. Bake for 27-32 minutes, or until a toothpick inserted into the center comes out just barely clean. Avoid overbaking to maintain moistness.
- Cool the Cake Layers: Remove cakes from oven and let them rest in the pans for 10 minutes. Afterward, invert them onto cooling racks and cool completely. The layers should have a golden color and a spongy texture with tiny bubbles on the surface.
- Prepare Pineapple Filling: In a medium pot over medium heat, combine unsalted butter, cornstarch, granulated sugar, crushed pineapple with juice, lemon juice, and vanilla extract. Stir constantly as the butter melts and cook for 8-10 minutes until thickened. Remove from heat and allow to cool to room temperature.
- Make Coconut Cream Cheese Frosting: Beat unsalted butter and cream cheese in a mixer on high speed until thick and fluffy. Slowly add confectioner's sugar while mixing at a lower speed, then increase mixing speed again. Add heavy cream, vanilla extract, and coconut extract, beating until the frosting is smooth, light, and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread pineapple filling evenly on top. Repeat with remaining layers. Cover the entire cake with the coconut cream cheese frosting. Gently press sweetened coconut flakes onto the top and sides of the cake for decoration.
- Serve: Slice and serve this tropical delight chilled or at room temperature. Enjoy the moist, flavorful combination of pineapple and coconut!
Notes
- Ensure all dairy ingredients and eggs are at room temperature for better batter consistency.
- Do not overbake the cake layers; they should be moist and springy to the touch.
- The filling must be cooked until thickened to avoid a runny texture in the cake.
- For extra flavor, lightly toast the coconut flakes before applying them to the cake.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 52 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
