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.