Coconut Pineapple Custard Cake (1 Hr, 40 Mins)

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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.

Ingredients

Units Scale
For the coconut cake:
  • 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
For the pineapple custard filling:
  • 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
For the whipped topping:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
For garnish:
  • 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

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