Coconut Cake

4.92 from 593 votes

This simple Coconut Cake recipe has a fresh and delicious pineapple filling inside layers of coconut cake and frosted with a creamy coconut cream cheese frosting. It's one of my absolute favorite cakes!

Prep Time4 30

Cook Time40

Total Time5 10

Course: Dessert

Cuisine: American

Servings:

Calories: 570kcal

Author: Lauren Allen

Cost: 11

Equipment

Ingredients

Coconut Cake:

2 cups all-purpose flour (250g)
1 Tablespoon baking powder (12g)
1 teaspoon salt (6g)
1/2 cup unsalted butter (113g), room temperature
2 cups granulated sugar (400g)
13.5 ounces canned unsweetened coconut milk , divided (400 ml)
1 1/2 teaspoons coconut extract (7.5 ml)
5 large egg whites

Pineapple Filling:

20 ounce can crushed pineapple (567 g)
2/3 cup granulated sugar (134g)
2 Tablespoons cornstarch (16 g)

For the Coconut Cream Cheese Frosting:

1/2 cup butter (113g), room temperature
8 ounces cream cheese , room temperature (226g)
4-5 cups powdered sugar (480g-600g)
1 - 2 Tablespoons leftover coconut milk , regular milk (15-30 ml)
1 cup shredded sweetened coconut (85g)

Instructions

Preheat oven to 350 degrees F. Line the bottom of two 8 inch cake pans with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.
Mix dry ingredients In a mixing bowl; flour, baking powder and salt. Set aside.
2 cups all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt
In a separate mixing bowl beat the butter on medium speed with an electric hand mixer or stand mixer for 1 minute, until light and fluffy. Add sugar and mix until well creamed together. Add 1 1/4 cups canned coconut milk and coconut extract and mix.
1/2 cup unsalted butter, 2 cups granulated sugar, 13.5 ounces canned unsweetened coconut milk, 1 1/2 teaspoons coconut extract
Gradually add flour mixture and mix on medium speed for 2 minutes.
Beat egg whites in a separate bowl until stiff peaks form. Fold the egg whites into the batter until incorporated.
5 large egg whites
Bake: Divide cake batter evenly between prepared cake pans. Bake at 350 degrees F for 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean, or with few moist crumbs. Remove the pans from the oven and allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely.
Torte Cakes: Once cakes have cooled, use a sharp serrated knife to torte/cut each cake round in half horizontally, so that you end up with four thin cake rounds.
Pineapple Filling: Add all ingredients to medium saucepan over medium heat. Stir well to combine. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes. Pour filling into a container and place a piece of plastic wrap directly on the surface of the filling. Once cooled, cover container and refrigerate until ready to use, up to one week.
20 ounce can crushed pineapple, 2/3 cup granulated sugar, 2 Tablespoons cornstarch
Coconut Cream Cheese Frosting: Beat butter and cream cheese together until smooth. Add powdered sugar and a splash of remaining coconut milk and mix until smooth and fluffy, about 3 minutes. Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency. Stir in coconut flakes, saving some for sprinkling on the sides and top of the cake, if desired.
1/2 cup butter, 8 ounces cream cheese, 4-5 cups powdered sugar, 1 - 2 Tablespoons leftover coconut milk, 1 cup shredded sweetened coconut
Assemble: Place one cake layer on serving plate. Spread half of the pineapple filling over it. Top with another cake layer, and smooth a layer of cream cheese frosting over it. Top with third cake layer. Spread remaining half of the pineapple filling over it. Top with last (4th) cake layer. Frost the sides and top of the cake with coconut cream cheese frosting. Sprinkle outsides of cake with shredded coconut, if desired.
Refrigerate for at least 4 hours, before serving. (Tastes even better the next day!)

Video

Notes

Make Ahead Instructions: Follow the instructions to make and frost the cake and refrigerate for 1-2 days. The pineapple filling and coconut frosting can be made up to a week in advance, stored separately in the fridge. Allow frosting to come to room temperature before using.

Freezing Instructions: Slice cake rounds in half horizontally as indicated in recipe, then wrap each layer in plastic wrap, place in a freezer bag and freeze for up to 3 months. The pineapple filling and coconut frosting can also be frozen in separate freezer safe containers.

Gluten-free Adaptations: Use King Arthur 1:1 replacement for the flour and make cake in 2 layers instead of 4 since the layers will be a little extra soft and more difficult to slice.

Nutrition

Recipe Link

Recipe Video