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coastal coconut cake with pineapple filling

amyfreeze avatar
Recipe by
Amy Freeze
@amyfreeze
Avon Park, FL

This recipe was written for my son for the county fair. Again, he was a top 10 and sold for big bucks! This cake is richly coconut with a cool pineapple filling. The coconut buttercream is marshmallow-light and super yummy.

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yield 12 serving(s)
prep time 30 Min
cook time 55 Min
method Bake

Ingredients For coastal coconut cake with pineapple filling

  • 2 stick
    butter-softened
  • 2 c
    sugar
  • 1 1/2 tsp
    coconut extract
  • 4
    eggs
  • 3 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    salt
  • 1 c
    coconut milk
  • 1/2 c
    cream of coconut
  • 3/4 c
    sweetened flake coconut
  • 40 oz
    crushed pineapple
  • 1 c
    sugar
  • 6 Tbsp
    cornstarch or tapioca starch
  • 1 tsp
    salt
  • 6 Tbsp
    butter
  • 2 stick
    butter-softened
  • 2 c
    shortening
  • 1 1/2 tsp
    coconut extract
  • 1/2 tsp
    salt
  • 1 Tbsp
    meringue powder
  • 2 lb
    powdered sugar
  • 4-6 Tbsp
    coconut milk
  • 2 c
    toasted coconut

How To Make coastal coconut cake with pineapple filling

  • 1
    In a mixing bowl, cream together butter, sugar, and coconut extract. Add eggs, one at a time, beating well after each addition.
  • 2
    In a bowl, sift together flour, salt, baking powder, and baking soda. In a large glass, combine coconut milk and cream of coconut.
  • 3
    Add dry ingredients to butter alternately with liquid ingredients. Stir in coconut flakes.
  • 4
    Pour into 2-9” greased & floured cake pans. Bake at 350 degrees for 30 minutes or until done.
  • 5
    In a saucepan over medium heat, combine pineapple, 1 c sugar, cornstarch, salt, and 6 TBSP butter. Cook over medium heat until thick and bubbly, stirring frequently to prevent burning. Allow to cool completely before filling cake.
  • 6
    In a mixing bowl, cream butter, shortening, salt, and coconut extract. When smooth, add meringue powder and ½ of powdered sugar. Mix on low until smooth. Add remaining powdered sugar in ½ c. increments mixing well after each addition. Add coconut milk until desired consistency is reached. When all ingredients have been incorporated, turn mixer to high and whip for 5 minutes or until fluffy.
  • 7
    Garnish with 2 c. toasted coconut flakes around sides.
  • 8
    Using a serrated knife or cake leveler, remove tops of cakes to make them flat. Split each cake later in half, producing a total of 4 cake layers. Divide pineapple filling into thirds. Spread a third between each layer. Spread coconut buttercream around edges and sides. Pack toasted coconut flakes around sides. Pipe buttercream rosettes on top and sprinkle with coconut flakes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Coastal Coconut Cake with Pineapple Filling:

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