Pineapple Coconut Cake

Pineapple Coconut Cake: A Tropical Delight

There’s something undeniably charming about tropical flavors that make them perfect for any season. Today, I’m excited to share with you a recipe that combines the zest of pineapples with the creamy richness of coconut, culminating in a delightful Pineapple Coconut Cake. This cake is not only a feast for the taste buds but also a visual treat that’s sure to impress at any gathering. Let’s dive into the recipe!

Ingredients

For the Pineapple Coconut Cake:

• 1/2 cup oil (110g)
• 1/2 cup sour cream (135g)
• 1 1/2 cups granulated sugar (300g)
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1/2 cup coconut milk
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour (295g), fluffed and leveled
• 1 cup crushed pineapple with juice
• 3/4 cup sweetened, shredded coconut

For the Pineapple Filling:

• 1 1/4 cup crushed pineapple with juice
• 1/2 cup milk
• 1 package vanilla instant pudding mix (102g)

For the Coconut Cream Cheese Frosting:

• 1 cup cream cheese, room temperature (250g/8oz)
• 1/2 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 4 cups powdered sugar (480g)
• 1 pinch salt

Directions

Pineapple Coconut Cake:

1. Preheat your oven to 350°F (175°C) and grease and flour three 8″ round cake pans.
2. In a large bowl, whisk together the oil, sour cream, and sugar until well blended.
3. Mix in the eggs, vanilla, and coconut extracts, followed by the coconut milk.
4. Combine baking powder, baking soda, and salt, whisking thoroughly.
5. Gently stir in the flour until just incorporated, then fold in the crushed pineapple and shredded coconut.
6. Divide the batter evenly among the prepared pans and bake for 18-20 minutes, or until a toothpick comes out clean or with moist crumbs.
7. Allow the cakes to cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.

Pineapple Filling:

1. In a medium bowl, combine the crushed pineapple, milk, and pudding mix. Stir until smooth.
2. Let the mixture sit to thicken.

Coconut Cream Cheese Frosting:

1. In a large bowl, use an electric mixer to beat the cream cheese until smooth.
2. Add butter and continue to beat until high and smooth.
3. Mix in the vanilla and coconut extracts and a pinch of salt.
4. Gradually add powdered sugar, beating well after each addition until you achieve the desired sweetness and texture.

Assembly:

1. Place one cake layer on a plate and spread half of the pineapple filling on top, leaving a border around the edges.
2. Add the second cake layer and spread with the remaining filling.
3. Top with the final cake layer and frost with the coconut cream cheese frosting.
4. Optionally, decorate with toasted coconut flakes for an extra touch.

Tips for Perfect Results

• Chill the Cake: For easier slicing, refrigerate the assembled cake for 4-6 hours.
• Decorative Touches: Garnish with toasted coconut or pineapple slices for a festive look.

Nutritional Info

• Calories: 450 kcal per serving
• Servings: 12

This Pineapple Coconut Cake is perfect for any occasion, offering a refreshing burst of tropical flavors that can transport you to a sunny beachside with every bite. Enjoy the process and the delicious outcome!

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