coastal coconut cake with pineapple filling
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.
prep time
30 Min
cook time
55 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 sticks butter-softened
- 2 cups sugar
- 1 1/2 teaspoons coconut extract
- 4 - eggs
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup coconut milk
- 1/2 cup cream of coconut
- 3/4 cup sweetened flake coconut
- 40 ounces crushed pineapple
- 1 cup sugar
- 6 tablespoons cornstarch or tapioca starch
- 1 teaspoon salt
- 6 tablespoons butter
- 2 sticks butter-softened
- 2 cups shortening
- 1 1/2 teaspoons coconut extract
- 1/2 teaspoon salt
- 1 tablespoon meringue powder
- 2 pounds powdered sugar
- 4-6 tablespoons coconut milk
- 2 cups toasted coconut
How To Make coastal coconut cake with pineapple filling
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Step 1In a mixing bowl, cream together butter, sugar, and coconut extract. Add eggs, one at a time, beating well after each addition.
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Step 2In a bowl, sift together flour, salt, baking powder, and baking soda. In a large glass, combine coconut milk and cream of coconut.
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Step 3Add dry ingredients to butter alternately with liquid ingredients. Stir in coconut flakes.
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Step 4Pour into 2-9” greased & floured cake pans. Bake at 350 degrees for 30 minutes or until done.
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Step 5In 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.
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Step 6In 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.
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Step 7Garnish with 2 c. toasted coconut flakes around sides.
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Step 8Using 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.
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