Old-Fashioned Coconut Pineapple Cake
Ingredients
- Coconut Cake:
- 2 cups all-purpose flour 250g
- 1 tablespoon baking powder 12g
- 1 teaspoon salt 6g
- ½ cup unsalted butter room temperature (113g)
- 2 cups granulated sugar 400g
- 13.5 ounces canned unsweetened coconut milk divided (400 ml)
- 1½ teaspoons coconut extract 7.5 ml
- 5 large egg whites
- Pineapple Filling:
- 20- ounce can crushed pineapple 567 g
- ⅔ cup granulated sugar 134g
- 2 tablespoons cornstarch 16 g
- Coconut Cream Cheese Frosting:
- ½ cup butter room temperature (113g)
- 8 ounces cream cheese room temperature (226g)
- 4 –5 cups powdered sugar 480–600g
- 1 –2 tablespoons leftover coconut milk or regular milk 15–30 ml
- 1 cup shredded sweetened coconut 85g
Instructions
- Bake coconut cake layers and cool completely.
- Prepare pineapple filling and chill until thickened.
- Make frosting by whipping butter, cream cheese, powdered sugar, and coconut.
- Torte cakes, layering pineapple filling and frosting alternately.
- Frost entire cake, sprinkle with coconut, and chill at least 4 hours before serving.
Notes
Cake can be made 1–2 days in advance. Best served chilled, with coffee or sweet tea.
