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Pineapple Coconut Cake

Name: Pineapple Coconut Cake
Prep time: 90 min
Cook time: 23 min
Total time: 113 min
Yield: 12
Ingredients: Cake:; 2 and 1/2 cups (285g) cake flour(spooned & leveled); 2 teaspoonsbaking powder; 1/2 teaspoonbaking soda; 1 teaspoonsalt; 3/4 cup (12 Tbsp; 170g)unsalted butter, softened to room temperature; 1 and 1/2 cups (300g) granulated sugar; 4largeegg whites, at room temperature; 1/2 cup(120g)sour cream, at room temperature; 2 teaspoonspure vanilla extract; 1 teaspooncoconut extract; 3/4 cup (180ml) canned coconut milk, at room temperature*; 2 Tablespoons (30ml) pineapple juice (canned or fresh); 1 cup(80g)sweetened shredded coconut; 1 cup (225g) pineapple chunks (canned and drained or use fresh), plus extra for garnish; Pineapple Curd:; 1 large egg; 2 large egg yolks; 1/3 cup (65g) granulated sugar; 1 and 1/2 teaspoons cornstarch; 1/3 cup (80ml) canned pineapple juice (must be canned); 1/8 teaspoon salt; 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces; Frosting:; 8 ounces(226g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (8 Tbsp; 113g)unsalted butter, softened to room temperature; 3 cups(360g)confectioners’ sugar, plus an extra 1/4 cup (30g) if needed; 2 Tablespoons canned coconut milk or pineapple juice (your choice); 1/2 teaspoon pure vanilla extract; 1/8 teaspoon salt

Prep 1h 30m

Cook 23m

Total 1h 53m

This moist and fluffy Pineapple Coconut Cake is bursting with tropical flavors. The cake is filled with juicy pineapple chunks and covered in a lusciously smooth coconut cream cheese frosting. Topped with more pineapple and shredded coconut, this dessert is a tropical paradise in every bite.

Pineapple Coconut Cake

sallysbakingaddiction.com

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 12)

2 and 1/2 cups (285g) cake flour(spooned & leveled)

2 teaspoonsbaking powder

1/2 teaspoonbaking soda

3/4 cup (12 Tbsp; 170g)unsalted butter, softened to room temperature

1 and 1/2 cups (300g) granulated sugar

4largeegg whites, at room temperature

1/2 cup(120g)sour cream, at room temperature

2 teaspoonspure vanilla extract

1 teaspooncoconut extract

3/4 cup (180ml) canned coconut milk, at room temperature*

2 Tablespoons (30ml) pineapple juice (canned or fresh)

1 cup(80g)sweetened shredded coconut

1 cup (225g) pineapple chunks (canned and drained or use fresh), plus extra for garnish

1/3 cup (65g) granulated sugar

1 and 1/2 teaspoons cornstarch

1/3 cup (80ml) canned pineapple juice (must be canned)

1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces

8 ounces(226g) full-fat brick cream cheese, softened to room temperature

1/2 cup (8 Tbsp; 113g)unsalted butter, softened to room temperature

3 cups(360g)confectioners’ sugar, plus an extra 1/4 cup (30g) if needed

2 Tablespoons canned coconut milk or pineapple juice (your choice)

1/2 teaspoon pure vanilla extract

optional for garnish: fresh or canned pineapple chunks and/or 1 cup (80g) sweetened shredded coconut

Nutrition Facts

Calories

900kcal

45%
Fat

39g

1%
Saturated Fat

25g

1%
Carbohydrates

127g

6%
Fiber

2g

0%
Sugar

95g

4%
Protein

7g

0%
Cholesterol

117mg

5%
Sodium

400mg

20%

Percent Daily Values are based on a 2,000 calorie diet.

Pineapple Coconut Cake

Ingredients

Cake

Pineapple Curd

Frosting

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts