Coconut Cake with Pineapple Filling- USA #49

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Coconut Cake with Pineapple Filling-USA #49

Coconut cake, with layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frostin that all pair together perfectly--think pina colada.

Cake:

2 c. flour
1 T. baking powder
1 tsp. salt
1/2 c. (2 sticks) unsalted butter, room temperature
2 c, sugar
13.5 oz. canned unsweetened coconut milk, divided for frosting
1-1/2 tsp. coconut extract
5 large eggs
Filling:
20 oz. can crushed pineapple
2/3 c. sugar
2 T. cornstarch
Frosting:
1/2 c. (2 sticks) butter, room temperature
8 oz. cream cheese, room temperature
4-5 c. confectioners' sugar
Remaining coconut milk
1 c. shredded sweetened coconut

Cake:

  1. Line the bottom of 2 - 9" cake pans with parchment paper. Spray sides and bottoms with cooking spray.
  2. Preheat oven 350F.
  3. In mixing bowl, whisk together flour, baking powder and salt. Set aside.
  4. In a separate bowl, beat the butter on medium speed for 1 minute, until light and fluffy.
  5. Add sugar and mix 1 minute more.
  6. Add 1-1/4 c. coconut milk and coconut extract, mix.
  7. Gradually add flour mixture and mix on medium speed for 2 minutes.
  8. In another bowl, beat egg whites until stiff peaks form.
  9. Fold the egg whites into the batter until incorporated.
  10. Divide batter evenly into pans.
  11. Bake 23-28 minutes, or until toothpick inserted comes out clean.
  12. Remove pans from oven and cool for 5 minutes before inverting onto cake rack. Cool completely. Trust me on this one.
  13. Once cakes have cooled completely, cut each in half horizontally, creating 4 layers. Put in freezer for at least 2 hours. They will be much easier to assemble.

Filling:

  1. Add all ingredients in a medium saucepan on medium heat. Stir well to combine.
  2. Cook, stirring frequently, until mixture thickens and looks glossy, 5-8 mins.
  3. Place plastic wrap over top and allow to cool. It can be refrigerated.

Frosting:

  1. Beat butter and cream cheese together.
  2. Add powdered sugar and the rest of the coconut milk. Mix until smooth and fluffy, about 3 mins.
  3. Add a little more powdered sugar or milk to get the desired consistency for spreading.
  4. Stir in coconut flakes, saving some to sprinkle on top of cake for decoration.

Assembly:

  1. Place your first cake layer on your cake plate.  Spread half of the pineapple filling over it.
  2. Top with another cake layer. Smooth a layer of frosting over it.
  3. Top with third cake layer.  Spread remaining half of the pineapple filling over it.
  4. Top with 4th cake round.
  5. Frost the sides and top of the cake.  Sprinkle with coconut.
  6. Refrigerate for at least 4 hours.
1st cake

Results: I made this cake twice because the first time the cake layers pretty much slid of the plate. What a mess! Also, the instructions said use either  8" pans or 9". I thought that 8" would be easier to cut in half horizontally.  Wrong! The batter spilled out of the pans while baking. That was a mess.  I wasn't patient enough in cooling the cakes before adding the filling and the frosting. That was another huge mess. I was taking the cake to a party as well. I had 1 hour to either redo the whole thing or take the mess and bring lots of spoons to scoop it. I did it over. It was a rush. Thank goodness for a freezer. My dear, sweet husband, whom I've been married to for almost 48 years, jumped into the car and went to the store to buy more ingredients. While he was gone I made the cake. When he returned he made the filling. I put the cake in the freezer to cool and began to make the frosting. We discovered that I didn't have anymore unsweetened coconut. That dear, sweet husband, whom I've been married to for almost 48 years, (did I mention that before), drove back to the store and bought more coconut. In the meantime, I put the filling in the freezer to cool and called the host and said we were running 30 mins. late. We cleaned the kitchen, me and my dear, sweet husband, whom I've been married to for almost 48 years. We left with the cake for the party. Unfortunately, the cake was put on the backseat of the car and slid to that angle. At this point I didn't give a flying f--k. Yes, I kept the first cake at home. When we sliced it there was no difference in taste, although the appearance was a little shady. However, the neighbors loved it. For the 2nd cake, I didn't 1/2 the layers horizontally, not enough time. Only having to layers, I made 1/2 the recipe of filling and frosting and it was just enough.  The pineapple mixture definitely needs to be refrigerated. It helps to congeal the mixture. Done!!!

2nd cake

Bottom Line: Even though this was crazy making all these cakes, yes I would make it again and freeze or chill everything. Everyone enjoyed both cakes. And yes, it taste like a non-alcoholic pina colada. 

Please share this blog with all pina colada lovers and everyone else. Thanks.

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