Vanilla Coconut Cake Recipe with Pineapple Filling and Coconut Frosting
When it comes to baking, there’s nothing quite as satisfying as creating a showstopper dessert for someone you love. For my dad’s birthday, I decided to make a vanilla coconut cake with cream cheese coconut frosting and caramelized pineapple filling. Let me tell you—it was a tropical dream on a plate!
This cake brings together the soft, fluffy texture of a vanilla cake infused with coconut milk, a rich and tangy cream cheese coconut frosting, and a sweet pineapple filling that adds a burst of tropical flavor to every bite. It’s indulgent, beautiful, and packed with flavor—a perfect treat for any special occasion.
Ingredients You’ll Need
Cake:
- Your favorite vanilla cake recipe
- Coconut milk (replace milk or buttermilk with the same amount)
Frosting:
- Your favorite cream cheese frosting base
- 3 drops coconut extract
- 2 cups sweetened coconut flakes (processed in a food processor for finer texture)
Filling:
- 1 fresh pineapple, cubed
- 2 teaspoons cinnamon
- 1 cup brown sugar
Instructions
1. Bake the Vanilla Cake
Start with your go-to vanilla cake recipe, but swap out the milk or buttermilk for coconut milk to infuse the cake with a tropical flavor. Once the cake layers have cooled, use a spoon to lightly soak each layer with a small amount of coconut milk. This ensures the cake stays moist and flavorful.
2. Make the Pineapple Filling
In a medium saucepan over medium heat, cook the fresh pineapple cubes, cinnamon, and brown sugar until the mixture thickens and caramelizes. Let the filling cool, then blend it in a food processor to create a smooth, spreadable consistency.
3. Prepare the Frosting
Using your favorite cream cheese frosting recipe, add 3 drops of coconut extract and mix well. Stir in the sweetened coconut flakes that have been chopped in a food processor for a smoother texture.
Assemble the Cake
- Place the first cake layer on a serving plate. Pipe a ring of frosting around the outer edge to create a barrier.
- Fill the center with the caramelized pineapple filling, then spread a thin layer of frosting on top.
- Repeat with the second layer.
- Place the third layer on top and frost the entire cake with the cream cheese coconut frosting.
Decorating Tips
- Use the remaining pineapple filling to drizzle on top of the cake.
- Cover the sides and top with shredded coconut for a festive look.
- For an extra touch, press shredded coconut around the base of the cake.
Storage Instructions
This cake is best stored in the refrigerator due to the cream cheese frosting and pineapple filling. Make sure to cover it to keep it fresh for up to 3 days.
Conclusion: A Cake to Celebrate
This vanilla coconut cake recipe is more than just dessert—it’s a celebration in every bite. The tropical combination of coconut and caramelized pineapple makes it a unique and delicious choice for birthdays, holidays, or any special occasion. Whether you’re treating someone you love or indulging yourself, this cake is sure to impress.
So go ahead, give this recipe a try, and transport yourself to a tropical paradise with every slice!
