Southern Coconut Pineapple Cake Recipe
Every bit of this cake is a pleasure! Absolutely enticing!
Please scroll down below to see the full printable recipe for this delicious dessert recipe!
Southern Coconut Pineapple Cake Recipe
Cake Batter
- 2 Sticks ( 1 Cup) Unsalted Butter plus 1 to 2 Tablespoons for the cake pans, (room temperature)
- 3 Cups Granulated Sugar
- 5 Egg Whites, (room temperature)
- 1½ Teaspoons Pure Coconut Extract
- 1½ Teaspoons Pure Vanilla Extract
- ¾ Cup Pineapple Juice, (room temperature (1, 20 Ounce Can Crushed Pineapple Drained with Juice Reserved))
- ¾ Cup Buttermilk, (room temperature)
- ¾ Cup Sour Cream, (room temperature)
- 5 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 3 Cups Cake Flour (plus 2 to 3 Tablespoons for the cake pans)
Cream Cheese Buttercream Frosting
- 8 Ounces Cream Cheese, (room temperature)
- 1 Stick (1/2 Cup) Unsalted Butter, (room temperature)
- 3½ Cups Powdered Sugar
- 2 to 3 Tablespoons Regular Milk
- 1 Teaspoon Pure Coconut Extract
- 2 Cups Sweetened Coconut, (toasted)
Whipped Pineapple Coconut Filling
- ¾ Cup Cream Cheese Buttercream Frosting (above)
- 1 Cup Cold Heavy Cream, (whipped)
- Crushed Pineapple (Drained)
- ¾ Cup Toasted Sweetened Coconut (above)
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For best results and ease of preparation, follow the steps to prepare the ingredients first:
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Make sure all of the ingredients that are labeled as “room temperature” are ready prior to baking.
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Butter and flour 3 cake pans. Set aside.
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Drain a 20 ounce can of Crushed Pineapple, reserve ¾ cup of juice for the cake batter. Set aside.
Cream Cheese Buttercream Frosting
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In a large bowl, blend the cream cheese and butter until creamy. Blend in the milk and coconut extract. Mix in the powdered sugar 1 cup at a time until smooth. Set aside.
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Toast 2 cups of Sweetened Coconut in a dry skillet over medium heat just until the coconut turns very light brown in color, about 4 to 6 minutes. Once done, place the coconut on a plate or large piece of parchment paper to cool.
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In a medium size bowl, whip the cold heavy cream until slightly stiff peaks form. Do not add sugar.
Whipped Coconut Pineapple Filling
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Add and fold in ¾ Cup of Frosting to the whipped cream. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Set aside.
Coconut Cake Layers
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Preheat oven to 350 degrees F
Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Set aside.
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Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small pitcher or bowl.
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In a large bowl, using a hand mixer or stand mixer, mix the butter and sugar together until well blended and fluffy, about 3 or 4 minutes.
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Add the egg whites 2 at a time until fully incorporated. Next, blend in the vanilla and coconut extracts and sour cream. Stop and scrape down the sides of the bowl throughout the mixing process.
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Add the dry and wet ingredients alternately, starting and ending with the dry ingredients.
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Divide the batter evenly into 3 prepared cake pans.
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Bake at 350 degrees for 25 to 30 minutes or until a toothpick is inserted and comes out clean. (Note: Check the cake layers at the 25 minute mark. Sometimes they’re done in about 28 minutes.) Once done, allow the cake layers to stay in the pans for about 3 to 5 minutes then invert them onto cooling racks. Cool the layers completely.
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Place the first layer, right side up on a cake round or cake plate, and top with half of the Whipped Coconut Pineapple Filling. Spread it evenly leaving about 1 inch clear from the edge.
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Place the second layer upside down. Add and evenly spread the other half of the Whipped Filling. Top with the final layer of cake.
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Using an offset spatula, spread a thin “crumb coat” layer of frosting over the entire cake. Go over the entire cake once more using all of the remaining frosting.
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Finally, coat the sides and top of the cake with the remaining toasted coconut.
- Cut and enjoy!!
Recipe from: granddiamondseasoning.com