Detailed Pineapple Coconut Cream Cake Recipe

Imagine a cake that tastes like a tropical getaway—soft, moist layers infused with juicy pineapple, filled with a sweet and tangy pineapple filling, and topped with a dreamy coconut cream frosting. This Pineapple Coconut Cream Cake is a showstopper that’s perfect for summer parties, birthdays, or anytime you’re craving a little sunshine in your life. The Pineapple coconut cream cake easy to make, bursting with flavour, and guaranteed to impress your family and friends. Let’s dive in and create this tropical masterpiece together!

Ingredients for Pineapple coconut cream cake

For the Cake:

• 2½ cups (315g) all-purpose flour
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (180ml) unsalted butter, softened (let it sit out for 15-20 minutes)
• 1½ cups (300g) granulated sugar
• 3 large eggs (room temperature works best)
• 1 tsp vanilla extract (the good stuff makes a difference!)
• 1 cup (240ml) buttermilk (no buttermilk? Mix 1 cup milk + 1 tbsp vinegar or lemon juice and let it sit for 5 minutes)
• ½ cup (120ml) crushed pineapple, drained (save the juice—you’ll need it later!)

For the Pineapple Filling:

• 1 cup (240ml) crushed pineapple, drained (again, save that juice!)
• ¼ cup (50g) granulated sugar
• 1 tbsp corn starch
• 2 tbsp reserved pineapple juice (told you we’d need it!)

For the Coconut Cream Frosting:

• 1½ cups (360ml) heavy cream, cold (keep it in the fridge until the last second)
• ½ cup (60g) powdered sugar
• 1 tsp vanilla extract
• 1 cup (80g) sweetened shredded coconut (plus extra for decorating)

Instructions for Pineapple coconut cream cake

1. Bake the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal. (Pro tip: Trace the bottom of the pan on parchment paper and cut it out—it’s a game-changer!)
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside—it’s your dry team.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar until it’s light and fluffy. This should take about 2-3 minutes. (Don’t rush this step—it’s the secret to a tender cake!)
4. Add the eggs and vanilla: Crack in the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract. Your batter should look smooth and dreamy.
5. Combine wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—don’t overmix! Gently fold in the drained crushed pineapple.
6. Bake: Divide the batter evenly between the prepared pans. Pop them in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (Your kitchen will smell amazing!)
7. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. (Patience is key here—don’t frost a warm cake!)

2. Make the Pineapple Filling:

1. Cook the filling: In a small saucepan, combine the crushed pineapple, sugar, cornstarch, and reserved pineapple juice. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). It should look glossy and jam-like.
2. Cool it down: Remove from heat and let it cool completely. (You can speed this up by spreading it on a plate and popping it in the fridge.)

3. Whip Up the Coconut Cream Frosting:

1. Chill your tools: For the best results, chill your mixing bowl and beaters in the fridge for 10 minutes before whipping the cream.
2. Whip the cream: In the chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. (Don’t walk away—cream can go from perfect to over-whipped in seconds!)
3. Add the coconut: Gently fold in the shredded coconut. This frosting is light, fluffy, and full of tropical flavor.

4. Assemble the Cake:

1. Layer it up: Place one cake layer on a serving plate. Spread the cooled pineapple filling evenly over the top. (Try not to eat it all with a spoon—it’s that good!)
2. Stack it: Place the second cake layer on top. Now it’s time to frost! Spread the coconut cream frosting over the top and sides of the cake. (Don’t worry if it’s not perfect—rustic is charming!)
3. Decorate: Sprinkle toasted coconut flakes over the top and sides for a gorgeous finish. Add fresh pineapple slices or chunks and maraschino cherries for a pop of color. (This is where you can get creative!)

5. Serve and Enjoy:

• Slice and serve this tropical masterpiece! Store any leftovers in the fridge (if there are any!). The Pineapple coconut cream cake is perfect for summer parties, birthdays, or just because you deserve a treat.

This Pineapple Coconut Cream Cake is a tropical dream come true—moist pineapple-infused cake layers, a sweet and tangy pineapple filling, and a fluffy coconut cream frosting that’s impossible to resist. Whether you’re celebrating a special occasion or just treating yourself, this cake (Pineapple coconut cream cake) is sure to bring a little sunshine to your day. Plus, it’s easier to make than it looks, so don’t be intimidated! Give it a try, and let me know how it turns out. Happy baking! 😊

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