Moist Pineapple Coconut Cake

Ingredients

Pineapple coconut cake dessert

2 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
5 tablespoons unflavored vegetable oil
1 2/3 cup white granulated sugar
3 large eggs, room temperature
1 1/2 teaspoons vanilla essence or extract
1 teaspoon coconut essence or extract
3/4 cup canned coconut milk
1 cup canned crushed pineapple in juice, drained if overly wet
1 cup shredded coconut, dried and unsweetened

For the Filling:
1/4 cup sugar
1/4 cup cornstarch
3/4 cup full-fat milk
1 1/4 tablespoons fresh lemon juice
1/4 cup unsalted butter, cold and cut into cubes
1 drop yellow gel food color (optional, for a sunny look)

For the Frosting:
1 cup unsalted butter, room temperature
3 cups powdered sugar
1 1/2 cup cream cheese (cold, firm type)
1 1/2 teaspoons vanilla essence or extract
1 teaspoon  coconut essence or extract
1 1/2 cup shredded coconut, for decorating

Step-by-Step

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round  cake pans with parchment paper.
2. Whisk together the flour, cornstarch, baking powder, and salt in a bowl.
3. In a large mixing bowl, cream together the butter, vegetable oil, and sugar until pale and fluffy.
4. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla and coconut essences.
5. Alternate adding the dry ingredients and the coconut milk to the wet ingredients, beginning and ending with the dry mixture. Mix gently just until smooth.
6. Fold in the crushed  pineapple and shredded coconut, being careful not to over-mix.
7. Divide batter evenly between the prepared pans. Smooth the tops, then bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For the filling, whisk sugar and cornstarch together in a small saucepan. Slowly whisk in the milk and lemon juice. Cook over medium heat, stirring constantly, until thickened (about 2–3 minutes).
9. Remove from heat and whisk in butter until melted and smooth. If using, add a drop of yellow food color. Set aside to cool completely before using.
10. For the frosting, beat butter until creamy, then add powdered sugar and beat until light. Add cream cheese, vanilla, and coconut essence. Mix until smooth, light, and thick.
11. To assemble, place one cake layer on a plate. Spread all of the cooled filling over the layer. Top with the second cake layer.
12. Frost the top and sides with the cream cheese coconut frosting. Press shredded coconut all over the cake for a snowy look.
13. Slice, serve, and enjoy! (recipesfiber)