Pineapple coconut cake

This pineapple coconut cake boasts an irresistibly moist and pillowy texture, with an abundance of coconut in every mouthful. Infused with homemade pineapple curd, it delivers an extra layer of sweet tropical essence within the cake. Crafted with canned coconut milk, shredded coconut, pineapple juice, and juicy pineapple chunks, this delightful blend guarantees bold and enticing flavors.

Why you will love Pineapple Coconut Cake

• Enjoy a supremely moist and wonderfully fluffy pineapple coconut cake infused with delicate shreds of coconut and juicy pineapple chunks.
• Indulge in a delightful homemade pineapple curd filling.
• Delight your taste buds with the smooth and luscious cream cheese frosting.
• Revel in the flaky coconut adorning the exterior, adding an extra layer of texture and flavor.
• Additionally, discover various ways to customize this cake, whether as a sheet cake, two-layer cake, cupcakes, and more. Explore the details above the recipe.
• No matter how you choose to bake or serve it, this pineapple coconut cake is sure to elevate any Easter dessert table or spring and summer celebration!

Here’s what you can anticipate from Pineapple coconut cake

• Texture: The standout feature of this cake is its impeccable texture. It strikes a perfect balance of softness, springiness, and moisture. The addition of coconut to the cake contributes to its irresistibly moist texture. To achieve this texture perfection, it’s crucial to adhere closely to the recipe, using genuine cake flour, exclusively egg whites (no yolks in the batter), and sour cream. It’s worth noting that I slightly reduced the quantities of egg whites, milk, and sugar in this cake recipe compared to the base white cake, owing to the inherent moisture and sweetness of pineapple.

• Flavor: Prepare for a taste sensation reminiscent of a tropical getaway. Each slice is infused with the vibrant flavors of juicy pineapple and coconut. The cream cheese frosting adds a subtle tanginess to each bite, complementing the sweetness of the pineapple curd filling. If you’re not fond of coconut, you might find delight in our pineapple upside-down cake instead.

• Ease: If you’ve tackled layer cakes in the past, this shouldn’t pose a significant challenge. Even if you’re new to layer cakes, there’s no need to fret. The stacking and frosting process is relatively straightforward, provided you allow the cake layers to cool completely. Take your time with each step; the result will be well worth the effort.

• Time: Allocate a minimum of 5 hours to complete this cake recipe, which includes preparing the pineapple curd and cake, allowing both to cool thoroughly and frosting the cake.

Expert Tips

1. Opt for authentic cake flour, use only egg whites, and incorporate full-fat sour cream. While I provide instructions for a cake flour substitute using all-purpose flour and cornstarch, I strongly recommend using genuine cake flour for optimal taste and texture in this recipe, rather than the substitute. Four egg whites ensure a fluffy crumb, reserving two yolks for the pineapple curd. Additionally, full-fat sour cream ensures a tender, moist crumb.
2. Choose the right coconut milk. The predominant liquid in this cake batter is canned coconut milk, which is primarily used in cooking rather than as a beverage. It’s typically unsweetened, creamier, and thicker than regular milk, and is commonly found near Thai food products. Avoid refrigerated carton coconut milk, as it differs significantly in consistency and flavor from canned coconut milk.
3. Enhance the coconut flavor with coconut extract. Similar to my experiments with coconut cake recipes, I discovered that this cake lacked coconut flavor without a touch of coconut extract. While the cake is still delightful without it, if coconut extract is available, it’s highly recommended to use it for an extra burst of coconut essence.
4. Process the coconut into finer pieces. Opt for sweetened shredded coconut, as it retains more moisture compared to unsweetened varieties, resulting in a superior texture in the cake. To address the sweetness, I reduced the added sugar in the cake batter. Sweetened coconut is sometimes sold in long, thin shreds, which may not be ideal for cake. Therefore, it’s advisable to pulse the coconut in a food processor or give it a rough chop to achieve smaller pieces.
5. Ensure all ingredients are at room temperature. To facilitate easy and uniform mixing of the cake batter, all refrigerated items must be brought to room temperature. Cold ingredients will not blend properly, resulting in a less smooth and light cake crumb.

Pineapple Curd and Cream Cheese Frosting

Fill this pineapple coconut cake with homemade pineapple curd and cream cheese frosting, reminiscent of how we fill lemon coconut cake with lemon curd. The cream cheese frosting is also applied to the exterior of the cake.

• Pineapple Curd: Inspired by my lemon curd recipe, I adapted the pineapple curd by reducing the sugar content, and considering the natural sweetness of pineapple juice. To compensate for the reduced sugar and to aid in thickening, I added a small amount of cornstarch. The resulting curd boasts exceptional pineapple flavor, reminiscent of apple butter, pumpkin butter, or jam. It’s important to note that fresh pineapple juice should not be used for the curd, as the enzyme bromelain present in fresh pineapple inhibits proper thickening. Instead, opt for canned pineapple juice, typically labeled as 100% pineapple juice. Canned juice eliminates the enzyme concern, ensuring the curd thickens correctly.

• Cream Cheese Frosting: The cream cheese frosting recipe provides just enough for thin layers between the cake tiers and around the cake’s exterior. I adjusted the recipe slightly to achieve an extra smooth and spreadable consistency by incorporating a small amount of liquid. You have the option to use either pineapple juice or canned coconut milk as the liquid component.

Apply extremely thin crumb coat

Because of its high moisture content and the presence of shredded coconut, the cake may tend to be slightly crumbly. To address this, I suggest applying an extremely thin crumb coat, essentially a layer of frosting applied thinly around the outside of the cake to trap any loose crumbs. As the cake is quite slick due to the curd, it’s important to take your time when assembling and frosting it. The frosting recipe provided below yields enough frosting for this delicate crumb coat, as well as an additional thin layer of frosting on top.

Estimated cost

The estimated cost of making the Pineapple Coconut Cake would depend on various factors such as the availability and cost of ingredients in your location, as well as whether you already have some of the ingredients on hand. However, here’s a rough breakdown of the main ingredients required for the cake:

1. Cake Flour: Approximately $2-3 for a 2.5-pound bag.
2. Baking Powder: Around $1-2 for a small container.
3. Baking Soda: Roughly $1 for a small container.
4. Unsalted Butter: Prices vary, but around $3-5 for a standard stick.
5. Granulated Sugar: Approximately $2-3 for a 4-pound bag.
6. Large Eggs: Depending on the size and quantity, around $2-4 for a dozen.
7. Sour Cream: About $1-3 for a small container.
8. Pure Vanilla Extract: Prices vary, but around $3-5 for a small bottle.
9. Coconut Extract: Around $3-5 for a small bottle.
10. Canned Coconut Milk: Roughly $1-3 per can.
11. Pineapple Juice: Approximately $2-3 for a small can or bottle.
12. Sweetened Shredded Coconut: About $2-4 for a bag.
13. Canned Pineapple Chunks: Roughly $1-3 per can.

For the pineapple curd and cream cheese frosting, additional ingredients such as eggs, sugar, cornstarch, cream cheese, confectioners’ sugar, and optional garnishes like pineapple chunks and sweetened shredded coconut would also contribute to the overall cost.

Taking these estimates into consideration, the total cost to make the Pineapple Coconut Cake could range from $20 to $40, depending on the quality of ingredients and your location. Keep in mind that these are rough estimates and actual costs may vary.

Print Recipe

5 from 1 vote

Pineapple coconut cake

Author: admin Cooking Method: Baking Cuisine: American Courses: Cakes, Dessert

Difficulty: Intermediate Prep Time 90 min Cook Time 23 min Total Time 1 hr 53 mins

Cooking Temp: 350  °F Servings: 1 Estimated Cost: 35  1

Best Season: Summer

Description

Featuring pineapple chunks, shredded coconut, coconut milk, homemade pineapple curd, and cream cheese frosting, this pineapple coconut cake offers a burst of tropical goodness in every bite. Its moist texture and irresistible flavor make it a crowd-pleaser. Before starting, be sure to review the recipe notes. For efficiency, you can prepare the pineapple curd ahead of time, ensuring it cools completely before incorporating it into the cake assembly.

Ingredients

Servings

Cake

• 285 grams cake flour (spooned and leveled)
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon salt
• 170 grams unsalted butter (softened to room temperature)
• 300 grams granulated sugar
• 4 large egg whites (at room temperature)
• 120 grams sour cream (at room temperature)
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 180 milliliters canned coconut milk (at room temperature)
• 30 milliliters pineapple juice (canned or fresh)
• 80 grams sweetened shredded coconut
• 225 grams pineapple chunks (canned and drained or use fresh)

Pineapple Curd

• 1 large egg
• 2 large egg yolks
• 65 grams granulated sugar
• 1.5 teaspoon cornstarch (Light)
• 80 milliliters canned pineapple juice (canned)
• 0.13 teaspoons salt
• 56 grams unsalted butter (softened to room temperature and cut into 4 pieces)

Frosting

• 226 grams full-fat brick cream cheese (softened to room temperature)
• 115 grams unsalted butter (softened to room temperature)
• 360 grams confectioners’ sugar (+ an extra 30g if needed)
• 2 tablespoons canned coconut milk (or pineapple juice)
• 0.5 teaspoons pure vanilla extract
• 0.13 teaspoons salt

Cake Instructions

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1. Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans and line them with parchment paper rounds to ensure easy release.

2. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

3. Using a handheld or stand mixer with a paddle or whisk attachment, beat butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.

4. Add the egg whites, sour cream, vanilla extract, and coconut extract. Beat until combined; the mixture may appear curdled.
   With the mixer on low speed, gradually add the dry ingredients, coconut milk, and pineapple juice. Mix until combined, then fold in the shredded coconut and pineapple chunks by hand.

5. Divide the batter evenly among the prepared cake pans and bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack.

Pineapple Curd

1. Fill the bottom of a double boiler with 1-2 inches of water and place it over high heat. Once boiling, reduce to low heat.

2. In the top pot of the double boiler, whisk together egg, egg yolks, granulated sugar, cornstarch, pineapple juice, and salt.

3. Cook the mixture, whisking constantly, until it thickens to a hollandaise sauce-like consistency, about 10 minutes. If needed, increase the heat slightly.

4. Remove from heat and whisk in the butter until melted. Transfer the curd to a jar or bowl, cover with plastic wrap touching the surface, and let cool completely.

Cream Cheese Frosting

1. In a large bowl, beat cream cheese and butter together until creamy and smooth.

2. Add confectioners’ sugar, coconut milk or pineapple juice, vanilla extract, and salt. Mix on low speed for 30 seconds, then increase to high speed for 2 minutes. Add extra confectioners' sugar if a thicker consistency is desired.

Assembly and Decoration

1. Level the cake layers if needed, then place one layer on a serving plate. Spread a thin layer of frosting followed by a layer of pineapple curd.

2. Repeat with the second layer, then place the third layer on top. Apply a thin crumb coat of frosting all over the cake and refrigerate for 30-60 minutes.

3. Remove from the refrigerator and frost the cake with the remaining frosting. Decorate with pineapple chunks and coconut.

4. Refrigerate the cake for at least 20 minutes before slicing. Store leftovers tightly covered in the refrigerator for up to 5 days.

Nutrition Facts

Serving Size 12

Servings 1

Note

Make Ahead & Freezing Instructions

• Prepare the pineapple curd in advance and refrigerate it tightly covered for up to 1 week after cooling completely.
• Bake the cake layers, allow them to cool completely, and tightly cover them at room temperature overnight.
• Similarly, prepare the frosting in advance, cover it, and refrigerate it overnight. Before decorating, let the frosting sit at room temperature for 15 minutes to slightly soften. Give it a mix on medium speed for about 1 minute with a mixer before frosting the cake.
• Both frosted cake and unfrosted cake layers can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating or serving.

Special Tools

• Electric Mixer (Handheld or Stand)
• Glass Mixing Bowls
• Whisk
• 8-Inch Round Cake Pans
• Double Boiler
•  Cake Turntable
• Icing Spatula
• Bench Scraper
• Cake Carrier (for storage)

Cake Flour

• For optimal results, I highly recommend using cake flour. You can find it in the baking aisle, and it yields lighter and softer cakes compared to all-purpose flour.

Egg Whites

Using only egg whites is essential for achieving the cake's fluffy texture. Save 2 egg yolks for the pineapple curd.

Canned Coconut Milk

Use 3/4 cup (180ml) of canned coconut milk in the cake batter instead of the original 1 cup (240ml). Ensure it is unsweetened and not the beverage type. Shake the can before opening to mix the separated coconut milk properly.

Sweetened Shredded Coconut

Opt for sweetened shredded coconut for a moister texture in the cake. Consider pulsing or chopping the coconut for shorter pieces.

Pineapple Chunks

Use canned pineapple chunks labeled as such, saving the drained liquid for the cake if desired. Avoid using crushed pineapple as it is too thin.

Double Boiler Alternative for Curd

If you don't have a double boiler, use a small heatproof glass bowl over a saucepan to cook the curd.

Pineapple Juice

While fresh or canned pineapple juice can be used in the cake batter and frosting, canned juice is required for thickening the pineapple curd.

Cream Cheese

Use brick cream cheese, not spreadable cream cheese. Alternatively, consider using vanilla buttercream instead of cream cheese frosting, adjusting the liquid components accordingly.

Amount of Cake Batter

This recipe yields nearly 8 cups of batter, offering versatility for different cake pan sizes. Refer to the provided Cake Pan Sizes & Conversions for options.

Keywords: Pineapple coconut cake, cake