Fluffy Pineapple Coconut Cake That'll Brighten Your Day

This Pineapple Coconut Cake is a delightful dessert that adds a touch of tropical sunshine to any occasion.

Prep Time 20

Cook Time 35

Total Time 55

Course Dessert

Cuisine tropical

Servings 12 slices

Calories 375 kcal

1 can Cooking Spray Prevents sticking; consider using parchment paper for easier removal.
3 cups All-Purpose Flour Provides structure; avoid substitutions unless necessary for gluten-free options.
1.5 cups Granulated Sugar Sweetens the cake; brown sugar can be used for a richer flavor.
3 Tbsp Cornstarch Lightens the cake texture; no substitutes needed for the intended fluffiness.
1 Tbsp Baking Powder Acts as a leavening agent; always check for freshness to ensure rise.
1 tsp Kosher Salt Balances sweetness; sea salt works as a suitable alternative.
1 cup Canned full-fat Coconut Milk Infuses flavor and moisture; can swap with coconut cream for a richer taste.
0.75 cups Vegetable Oil Keeps the cake moist; melted coconut oil adds flavorful depth.
4 Large Eggs Provide structure and moisture; egg whites yield a lighter cake but may alter results.
1 tsp Pure Vanilla Extract Enhances flavor; no substitutes recommended for authenticity.

4 Egg Yolks Enrich the curd and are crucial for texture; don’t skip for optimal results.
0.75 cup Granulated Sugar Sweetens the curd; adjust to taste, especially if using sweetened pineapple juice.
0.5 cup Pineapple Juice Adds tangy flavor; lemon or lime juice can be used for a different kick.
4 Tbsp Butter Gives richness; substitute with coconut oil for a dairy-free option.

8 oz Cream Cheese Forms the base of the frosting; low-fat versions can be used for a lighter alternative.
0.5 cup Butter Adds creaminess; stick with traditional butter for best flavor.
3 cups Powdered Sugar Sweetens the frosting; adjust based on your sweetness preference.

1 cup Coconut Flakes Adds texture and flavor; choose unsweetened for balanced sweetness.

Preheat your oven to 350°F (175°C). Spray your cake pans with cooking spray and line them with parchment paper to prevent sticking.
In a large bowl, whisk together the all-purpose flour, granulated sugar, cornstarch, baking powder, and kosher salt until well blended.
In a separate bowl, whisk together the canned coconut milk, vegetable oil, large eggs, and pure vanilla extract until perfectly combined.
Gradually fold the wet mixture into the dry ingredients, stirring gently until the batter is smooth and lump-free.
Pour the batter evenly into your prepared pans and bake for approximately 30-35 minutes.
While the cake is baking, whisk together the egg yolks, granulated sugar, pineapple juice, and butter in a saucepan over low heat.
In a mixing bowl, beat the softened cream cheese and butter until creamy, then gradually add in the powdered sugar and vanilla.
Once the cake layers are completely cooled, spread a generous amount of pineapple curd between the layers and frost the top and sides with the cream cheese frosting.

For a refreshing touch, consider garnishing with fresh pineapple slices or mint leaves.

Keyword cake, curd, dessert, fluffy, Pineapple Coconut Cake, tropical