Coastal Coconut Cake with Pineapple Filling

1
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make Coastal Coconut Cake with Pineapple Filling

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.

Printable Recipe Card

About Coastal Coconut Cake with Pineapple Filling

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern



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