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Old-Fashioned Coconut Pineapple Cake

Old-Fashioned Coconut Pineapple Cake

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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.