Introduction:
Coconut Cake with Pineapple Filling is a luscious and moist dessert that brings the flavors of the tropics to your table. This cake combines the rich, creamy texture of coconut with the sweet, tangy burst of pineapple, creating a delightful treat that’s perfect for any occasion. Whether for a summer party, a special celebration, or just to satisfy a tropical craving, this cake is sure to impress and delight everyone who tries it.
**Nutritional Benefits:**
– While this cake is an indulgent treat, it does offer some nutritional benefits from the coconut and pineapple. Coconut provides healthy fats and fiber, while pineapple adds vitamin C and other essential nutrients.
**Tips and Variations:**
– **Tropical Twist:** Add a layer of mango or passion fruit curd for an extra tropical twist.
– **Nuts:** Sprinkle chopped macadamia nuts or toasted almonds between the layers for added texture and flavor.
– **Mini Cakes:** Make mini individual cakes or cupcakes for a fun and portable dessert option.
**Conclusion:**
Coconut Cake with Pineapple Filling is a show-stopping dessert that brings a taste of the tropics to any occasion. Its combination of moist coconut cake, tangy pineapple filling, and creamy frosting makes it a crowd-pleaser that’s perfect for celebrations, gatherings, or simply indulging in a delicious treat. Enjoy making and sharing this delightful cake with family and friends!
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) coconut milk
- 2 large eggs
- 1/3 cup (80ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (50g) unsweetened shredded coconut
- 2 cups (480g) crushed pineapple, drained
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120ml) water
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Preheat your oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
In a separate bowl, whisk together coconut milk, eggs, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the pineapple filling. In a medium saucepan, combine crushed pineapple, sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Reduce the heat to low and add butter and vanilla extract. Stir until the butter is melted and the filling is smooth.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread half of the pineapple filling evenly over the top. Place the second cake layer on top and spread the remaining pineapple filling over the top and sides of the cake.
Optional: Toast some unsweetened shredded coconut and sprinkle it over the top of the cake for garnish.