Description
This Pineapple Coconut Cake is a tropical delight combining the sweetness of fresh pineapple with rich coconut flavors. The cake layers are moist and flavorful, featuring a cooked pineapple filling and a luscious whipped cream frosting with cream cheese and shredded coconut. Perfect for summer gatherings or any occasion that calls for a taste of the tropics.
Ingredients
Scale
Cake Batter
- 1 cup butter, melted (2 sticks)
- 3 cups finely diced fresh pineapple
- 1 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 eggs
- 1 3/4 cups sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons Amoretti pure coconut creme extract
Frosting
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 8 ounces cream cheese
- 1/4 cup powdered sugar
- 1 1/2 cups sweetened shredded coconut (divided)
- 1/2 teaspoon Amoretti pure coconut creme extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Cook the Pineapple: Pour 1/4 cup of the melted butter into a frying pan. Add the finely diced fresh pineapple and cook over medium heat for about 10 minutes, stirring occasionally until the pineapple is softened and fragrant. Remove from heat and set aside.
- Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt to ensure a light and even texture in the cake.
- Make Cake Batter: In the bowl of an electric mixer, beat the eggs until they become smooth and lighter in color. Add the remaining melted butter, sugar, vanilla extract, and coconut creme extract. Beat until well combined and smooth. Gently fold in the sifted dry ingredients, followed by the cooked pineapple along with any juices and butter from the pan, making sure to combine everything evenly without overmixing.
- Bake the Cake: Divide the cake batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5-10 minutes, then run a knife around the edges and invert them onto wire racks to cool completely.
- Prepare Frosting: While the cakes are cooling, beat the heavy whipping cream with 1 cup powdered sugar and 1/2 teaspoon coconut creme extract until stiff peaks form. In a separate bowl, beat the cream cheese with 1/4 cup powdered sugar until smooth. Gently fold the whipped cream into the cream cheese mixture until combined. Fold in half of the shredded sweetened coconut to integrate texture and flavor into the frosting.
- Assemble Cake: Once the cakes are completely cooled, spread a layer of the frosting over the first cake layer, then place the second layer on top. Frost the entire cake with the remaining frosting. Sprinkle the remaining shredded coconut on top of the cake as a finishing touch.
Notes
- Use freshly diced pineapple for the best texture and flavor; canned pineapple may introduce excess moisture.
- Make sure cakes are completely cooled before frosting to prevent the frosting from melting.
- If Amoretti pure coconut creme extract is unavailable, substitute with a good quality coconut extract or omit.
- For an added tropical flair, garnish with toasted coconut flakes instead of sweetened shredded coconut.
- Store the cake refrigerated due to the cream cheese-based frosting; consume within 3 days for optimal freshness.
