Pineapple-coconut Cake Recipe
Make Pineapple-coconut Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Ingredients
Frosting Ingredients
Method
Cake Preparation
- 1
Preheat the oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
Cream butter and sugar
In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- 4
Add eggs and wet ingredients
Add the eggs one at a time, beating well after each addition. Mix in the coconut milk and vanilla extract until smooth.
- 5
Combine mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Fold in pineapple and coconut
Gently fold in the drained crushed pineapple and shredded coconut until evenly distributed.
- 7
Bake the cake
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for about 25-30 minutes or until a toothpick comes out clean.
- 8
Cool the cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting Preparation
- 9
Prepare the frosting
In a medium bowl, combine the softened cream cheese and softened unsalted butter. Beat together until smooth and creamy.
- 10
Add sugar and flavoring
Gradually add the powdered sugar, mixing well after each addition. Then add the coconut milk and vanilla extract, mixing until well combined and fluffy.
- 11
Frost the cake
Once the cake layers are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Add the second layer on top and frost the top and sides of the cake.
- 12
Garnish
Sprinkle the shredded coconut on top of the frosted cake for garnish.
