Coastal Coconut Cake with Pineapple Filling

Amy Freeze

By
@amyfreeze

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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Serves:

12

Prep:

30 Min

Cook:

55 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Hashtags: #coconut, #pineapple, #cake