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Coconut Cake with Pineapple Filling

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Coconut Cake with Pineapple Filling



Ingredients :

  • 1 cup white sugar
  • ½ cup unsalted butter
  • softened
  • 2 large eggs
  • 2 teaspoons clear vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ cup coconut milk
  • ¾ cup crushed pineapple with juice
  • 2 tablespoons cornstarch
  • 3 ¾ cups confectioners’ sugar
  • ¾ cup shortening
  • 1 teaspoon clear vanilla extract
  • ⅓ cup coconut milk
  • or as needed
  • 1 ½ cups flaked coconut
  • or to taste
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.
  • Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
  • Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
  • Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.
  • Cream confectioners’ sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
  • Cut the cooled cake in half to form two 4 1/2×9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.
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