This coconut pineapple cake is a tropical delight, perfect for any occasion where you want to impress.
Featuring two layers of moist coconut cake, a rich pineapple custard filling, and a light whipped topping garnished with toasted coconut, this dessert is both refreshing and decadent.
Cut into elegant pieces, it makes a stunning presentation for a party, holiday gathering, or any special event.
- Prep Time: 55 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 40 minutes
- Yield: 15 pieces 1x
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 1 cup crushed pineapple (drained)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup pineapple juice
- 2 egg yolks
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup toasted shredded coconut
- Honey for drizzling (optional)
Instructions
- Prepare the coconut cakes (30 minutes prep + 30 minutes baking):
- Preheat your oven to 350°F (175°C). Grease and flour two 9×13-inch baking pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Alternately add the flour mixture and coconut milk to the creamed mixture, starting and ending with flour. Fold in shredded coconut.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Make the pineapple custard (15 minutes):
- In a saucepan, mix sugar and cornstarch. Stir in pineapple juice and egg yolks until smooth. Add crushed pineapple.
- Cook over medium heat, stirring constantly until the mixture thickens and boils. Continue to cook and stir for 1 minute.
- Remove from heat and stir in butter until melted. Cover and chill in the refrigerator.
- Prepare the whipped topping (10 minutes):
- In a chilled bowl, beat heavy cream until it begins to thicken. Add powdered sugar and vanilla, and continue beating until stiff peaks form. Refrigerate until needed.
- Assemble the cake (10 minutes):
- Place one layer of cake on a serving platter or board. Spread the pineapple custard evenly over the top.
- Carefully place the second cake layer on top of the custard.
- Frost the top of the cake with the whipped cream, spreading evenly.
- Garnish and serve (5 minutes):
- Sprinkle the toasted coconut over the whipped cream before serving and drizzle with honey if using.
- Cut the cake into rectangular pieces for serving.
Notes
This coconut pineapple cake is a refreshing blend of tropical flavors, perfect for any dessert table.
The combination of soft coconut cake, tangy pineapple custard, and light whipped cream offers a delightful texture and flavor experience.
Ensure each component is cool before assembling to prevent the layers from sliding or the whipped cream from melting.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
