Name: Pineapple Coconut Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Cooking spray -; 3 c. all-purpose flour -; 1 1/2 c. granulated sugar -; 3 tbsp. cornstarch -; 1 tbsp. baking powder -; 1 tsp. kosher salt -; 1 c. canned full fat coconut milk -; 3/4 c. vegetable oil -; 4 large eggs -; 1 tsp. pure vanilla extract -; 4 egg yolks -; 3/4 c. granulated sugar -; 1/2 c. pineapple juice -; 4 tbsp. butter -; 1 c. coconut flakes -; 1 (8-oz.) block cream cheese, softened -; 1/2 c. (1 stick) butter, softened -; 3 c. powdered sugar -; 1 tsp. pure vanilla extract -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Coconut Cake

1. Cooking spray -

2. 3 c. all-purpose flour -

3. 1 1/2 c. granulated sugar -

4. 3 tbsp. cornstarch -

5. 1 tbsp. baking powder -

6. 1 tsp. kosher salt -

7. 1 c. canned full fat coconut milk -

8. 3/4 c. vegetable oil -

9. 4 large eggs -

10. 1 tsp. pure vanilla extract -

11. 4 egg yolks -

12. 3/4 c. granulated sugar -

13. 1/2 c. pineapple juice -

14. 4 tbsp. butter -

15. 1 c. coconut flakes -

16. 1 (8-oz.) block cream cheese, softened -

17. 1/2 c. (1 stick) butter, softened -

18. 3 c. powdered sugar -

19. 1 tsp. pure vanilla extract -

How to cook deliciously - Pineapple Coconut Cake

1. Stage

Preheat oven to 350°. Grease two 8” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt.

2. Stage

In another large bowl, whisk together coconut milk, oil, eggs, and vanilla. Add to dry ingredients and mix until just combined. Divide batter evenly between cake pans.

3. Stage

Bake until a toothpick inserted in middle comes out clean, 25 to 30 minutes. Let cool completely.

4. Stage

Meanwhile, make curd: In a medium saucepan over medium heat, whisk together eggs, sugar, and pineapple juice. Bring to a simmer, reduce heat to low and let simmer until thickened, about 5 minutes. Turn off heat and whisk in butter. Strain curd through a fine mesh strainer into a bowl. Refrigerate until well chilled, at least 1 hour.

5. Stage

Make frosting: Preheat oven to 350°. Place coconut on a baking sheet in an even layer. Bake until lightly golden, 10 to 12 minutes, tossing halfway through. Let cool completely.

6. Stage

In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until no lumps remain.

7. Stage

Level tops of cakes as needed. Place one layer on a cake stand or serving dish. Add some frosting and spread out into an even layer. Use an offset spatula to then build and a short wall of frosting around the edge or transfer some frosting to a piping bag with a large round tip and pipe along the edge. Pour curd in center and spread into an even layer. Place second layer of cake on top and frost top and sides with remaining frosting.

8. Stage

Use your hands to press coconut flakes onto top and sides of cake. Keep refrigerated until ready to serve.