COCONUT CAKE WITH PINEAPPLE FILLING

Please See Other Recipes

I think I’ve officially reached food nerd status by how excited I have been to share this cake with you all.

It’s incredible. Dare I say it–it’s on the same level as my Mom’s ridiculously amazing German Chocolate Cake.

It’s that good.

The recipe is inspired by this coconut cake from A Bountiful Kitchen. I added a cream cheese buttercream frosting instead, and used the leftover coconut milk from the cake to give the frosting a little extra creaminess, with just a milk hint of coconut flavor.

Ingredients

• For the Coconut Cake:
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter , room temperature
• 2 cups granulated sugar
• 13.5 ounces canned unsweetened coconut milk , divided
• 1 1/2 teaspoons coconut extract
• 5 large egg whites
• For the Pineapple Filling:
• 20 ounce can crushed pineapple
• 2/3 cup granulated sugar
• 2 Tablespoons cornstarch
• For the Coconut Cream Cheese Frosting:
• 1/2 cup butter , room temperature
• 8 ounces cream cheese , room temperature
• 4-5 cups powdered sugar
• Remaining coconut milk , or 2 tablespoons regular milk
• 1 cup shredded sweetened coconut

Instructions
For the cake:

1. Line the bottom of two 8 or 9-inch cake pans with wax or parchment paper.
2. Preheat oven to 350 degrees F.
3. In mixing bowl, whisk together flour, baking powder and salt. Set aside.
4. In a separate mixing bowl, beat the butter on medium speed (with hand or stand mixer) for 1 minute, until light and fluffy.
5. Add sugar and mix 1 minute.
6. ........................................

for full recipes please see : tastesbetterfromscratch.com

Tweet