Coconut Pineapple Cake

Coconut Pineapple Cake

With the holidays quickly approaching, this cake is one to keep in mind for a desert the family will never forget. It has such a wonderful combination of flavors that will keep them asking for more.


1/2 cup sugar
3 tablespoon cornstarch
1/4 teaspoon salt
1, 20-punce can of crushed pineapple in juice
2 tablespoon butter, unsalted

With a whisk, combine the sugar, cornstarch and salt in a saucepan. Drizzle a little bit of the pineapple juice into the dry mixture and mix well. Continue doing so until you have a smooth texture. Incorporate the remaining pineapple and juice. Bring to a boil over medium heat and cook for 3-5 minutes, stirring occasionally, until thickened and translucent. Add butter using a whisk then allow to cool completely. Refrigerate allowing the mixture to cool and firm.

Coconut Pineapple Cake


2 3/4 cups cake flour, sifted
1 tablespoon + 1/4 teaspoon baking powder
1/2 teaspoon salt
5 large egg whites, room temperature
1 1/4 cups 100% unsweetened coconut milk
13 tablespoons butter, unsalted, room temperature, cut into cubes
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
Italian meringue buttercream
3 cups sweetened coconut shreds

-Preheat oven to 350 degrees. Coat the inside of 2 8 inch round cake pans and then line the bottom with parchment paper and spray the parchment paper.

-Combine the flour, baking powder and salt in a medium bowl and mix with a whisk to aerate and set aside.

-Whisk together the egg whites and milk in another medium bowl and set aside.

-Using an electric mixer, beat the butter for 2-3 minutes in an large bowl until creamy. Gradually add the sugar and continue to beat until light and fluffy, stopping to scrape the sides of the bowl as needed. This should take 2-3 minutes. Beat in vanilla.

-Alternately add in the flour mixture and the milk/egg white mixture, being sure to begin and end with the flour. Beat just until smooth and pour into prepared pans.

-Bake for 30-35 minutes. Allow cakes to remain in pans for 10 minutes, then remove to cooling racks until completely cool.


Place one of the cakes on a cake board. To allow for some extra “pineapple goodness”, I cut some divots into the top of the cake. Generously, top the cake with the pineapple filling, them place the other cake on top. Press softly on the top cake to help evenly distribute the filling.


Using a spatula, scrape off any filling that may have run out. Coat the top and sides of the cake with a thick amount of the Italian meringue buttercream and finally, cover with coconut shreds.

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