Coconut Pineapple Cake

This Pineapple Coconut Cake recipe is a real showstopper. Made with a moist coconut cake, pineapple curd filling, and luscious coconut buttercream frosting, this cake is sure to be the talk of your summer parties.

I never really liked coconut cake as a kid. Or coconut, for that matter. But, as an adult, I’ve come to adore all things coconut. It’s funny how our tastes change over the years.

Today’s coconut cake features a pineapple curd filling that’s like a taste of the tropics. The best part is that the coconut flavor doesn’t taste artificial. I hate biting into a coconut baked good and feeling like I’m tasting a tanning booth. You know what I’m talking about.

While there’s a touch of coconut extract in both the cake and the frosting, it’s not so much that it overpowers the cake. Most of the coconut flavor comes from the coconut cream.

Why You’ll Love This Recipe

• The cake is light and spongy! It’s soft and isn’t overloaded with shredded coconut.
• Coconut cream is used for a silky texture and luscious flavor in both the cake and the frosting.
• This recipe makes a 3-layer, 8-inch cake. I have not tested the bake time for 2 9-inch layers. You’ll have to be the judge of that if you wish to make it that way.
• The frosting is my very popular coconut buttercream, with coconut cream and coconut extract for flavor.

Kitchen Equipment You’ll Need

• Electric mixer
• 3 (9-inch) round cake pans
• Wax paper
• Wire racks

Ingredients

1 (15 1/4-ounce) can crushed pineapple in juice, undrained
1 1/2 cups butter or margarine, softened
3 cups sugar
5 large eggs
1/2 cup lemon-lime soft drink*
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
Pineapple Filling Cream Cheese Frosting:
2 packages (8 ounces each) cream cheese, softened
1 (6-ounce) package frozen flaked coconut, thawed
Garnish: fresh mint sprig

Instructions

1. Preheat your oven to 350°F (175°C). Grease the bottom and sides of 3 (9-inch) round cake pans; line the bottoms with wax paper, then grease and flour the paper.
2. Drain the pineapple, reserving 3/4 cup of the juice. Set aside 1/4 cup reserved juice for the Cream Cheese Frosting and reserve the crushed pineapple for the Pineapple Filling.
3. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs one at a time, beating until blended after each addition.
4. Combine 1/2 cup of the reserved pineapple juice with the lemon-lime soft drink. Add the flour to the butter mixture alternately with the juice mixture, beginning and ending with the flour. Beat at low speed until blended after each addition. Stir in the extracts.
5. Pour the batter into the prepared cake pans. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans immediately and cool on wire racks.
6. Spread 3/4 cup Pineapple Filling between the cake layers and the remaining filling on top of the cake. Spread the Cream Cheese Frosting on the sides of the cake; pipe a border around the top if desired. Sprinkle with coconut and garnish as desired.
7. *For the lemon-lime soft drink, we used 7-Up. Its specific level of carbonation makes the layers rise beautifully.

Tips for Success

• Ensure all ingredients are at room temperature for a smooth batter.
• Don’t skip the step of sifting the cake flour; it helps in achieving a light texture.
• Cool cake layers completely before frosting to avoid melting the frosting.

Additional Tips and Variations

Consider adding a handful of toasted coconut flakes on top for extra crunch and flavor. For a tropical twist, add a splash of rum to the pineapple filling.

Nutritional Highlights (Per Serving)

Calories: 450 | Fat: 25g | Carbohydrates: 55g | Protein: 5g

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Assemble the cake on the day you plan to serve it.

Can I use fresh pineapple instead of canned?
While canned pineapple is recommended for its consistency, you can use fresh pineapple if you drain it well and adjust the sugar to taste.

Conclusion

This Coconut Pineapple Cake is a delightful treat that brings the flavors of the tropics right to your table. I invite you to try this recipe and share your experience in the comments. Happy baking!