Description
A moist and fluffy Pineapple Coconut Cake bursting with tropical flavors, layered with pineapple curd and creamy coconut frosting—perfect for any celebration or summer gathering.
Ingredients
Scale
- 2 and 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 and 1/2 cups granulated sugar
- 4 large egg whites
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 3/4 cup canned coconut milk
- 2 Tablespoons pineapple juice
- 1 cup sweetened shredded coconut
- 1 cup pineapple chunks
- 1 large egg
- 2 large egg yolks
- 1/3 cup granulated sugar (for curd)
- 1 and 1/2 teaspoons cornstarch
- 1/3 cup canned pineapple juice (for curd)
- 1/8 teaspoon salt (for curd)
- 1/4 cup unsalted butter (for curd)
- 8 ounces full-fat brick cream cheese
- 1/2 cup unsalted butter (for frosting)
- 3 cups confectioners’ sugar
- 2 Tablespoons canned coconut milk or pineapple juice (for frosting)
- 1/2 teaspoon pure vanilla extract (for frosting)
- 1/8 teaspoon salt (for frosting)
- Optional: Fresh or canned pineapple chunks for decoration
- Optional: 1 cup sweetened shredded coconut for decoration
Instructions
- Preheat oven to 350°F (177°C) and grease three 8-inch round cake pans. Line with parchment paper and grease the paper.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat softened butter and granulated sugar until smooth and creamy (3-5 minutes).
- Add egg whites one at a time, mixing well after each. Then add sour cream, vanilla, and coconut extract, mixing until combined.
- With mixer on low speed, alternately add the dry ingredients, coconut milk, and pineapple juice. Mix until just combined.
- Gently fold in shredded coconut and pineapple chunks.
- Divide the batter evenly into the prepared pans and smooth the tops. Bake for 22–24 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the curd, whisk egg, egg yolks, sugar, cornstarch, pineapple juice, and salt. Cook over a double boiler on low heat, whisking constantly until thickened (about 10 minutes).
- Remove from heat and whisk in butter. Cover with plastic wrap touching the curd surface and cool completely.
- To make frosting, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then coconut milk or juice, vanilla, and salt. Beat until fluffy (2 minutes).
- To assemble, layer cake with frosting and pineapple curd between each layer. Apply a crumb coat and chill for 30–60 minutes.
- Frost the cake fully and decorate with pineapple chunks and shredded coconut as desired. Chill for at least 20 minutes before serving.
Notes
- Do not overmix the batter to avoid a dense texture.
- Ensure all dairy and eggs are at room temperature for better mixing.
- Rotate pans halfway through baking for even cooking.
- Use a serrated knife to level cake layers if needed.
- Wrap leftover slices tightly and refrigerate to maintain moisture.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: pineapple coconut cake, tropical cake recipe, summer dessert, coconut cream frosting, pineapple curd layer cake