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
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Whisk together the flour, cornstarch, baking powder, and salt in a bowl.
- In a large mixing bowl, cream together the butter, vegetable oil, and sugar until pale and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla and coconut essences.
- 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.
- Fold in the crushed pineapple and shredded coconut, being careful not to over-mix.
- 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.
- 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).
- 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.
- 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.
- To assemble, place one cake layer on a plate. Spread all of the cooled filling over the layer. Top with the second cake layer.
- Frost the top and sides with the cream cheese coconut frosting. Press shredded coconut all over the cake for a snowy look.
- Slice, serve, and enjoy! (recipesfiber)
