Pineapple Coconut Cake
Ingredients
The cake
-
2½
cups
cake flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
salt
-
¾
cup
unsalted butter
-
1½
cups
granulated sugar
-
4
large
egg whites
-
½
cup
sour cream
-
2
teaspoons
pure vanilla extract
-
1
teaspoon
coconut extract
-
¾
cup
canned coconut milk
-
2
tablespoons
pineapple juice
-
1
cup
sweetened shredded coconut
-
1
cup
pineapple chunks
Pineapple curd
-
1
large
egg
-
2
large
egg yolks
-
⅓
cup
granulated sugar
-
1½
teaspoons
cornstarch
-
⅓
cup
canned pineapple juice
-
⅛
teaspoon
salt
-
¼
cup
unsalted butter
Frosting
-
8
ounces
full-fat brick cream cheese
-
½
cup
unsalted butter
-
3
cups
confectioners’ sugar
-
2
tablespoons
canned coconut milk or pineapple juice
-
½
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
-
optional
for garnish
fresh or canned pineapple chunks and/or sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (177°C) and prepare three 8-inch cake pans.
- Whisk together the dry ingredients for the cake and set aside.
- Beat the butter and sugar until creamy, then add the egg whites and other wet ingredients.
- Gradually mix in the dry ingredients, coconut milk, and pineapple juice, then fold in coconut and pineapple chunks.
- Pour the batter into prepared pans and bake for 22-24 minutes until done.
- Cool the cakes completely in the pans.
- Prepare the pineapple curd using a double boiler until thickened, then cool.
- Make the cream cheese frosting by beating the ingredients until smooth.
- Assemble the cake by layering with frosting and pineapple curd, then frost the exterior.
- Chill the assembled cake before serving.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
4g
Sodium
300mg
Cholesterol
40mg
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