Coconut Cake with Pineapple Filling
This moist Coconut Layer Cake with Pineapple Filling is rich, tropical, and topped with buttercream, perfect for birthdays, brunches, or summer baking!
Servings 12 serves
Calories 584kcal
Ingredients
Coconut Cake
- 1 3/4 cups (210g / 7.4 oz.) all-purpose flour, scoop & leveled
- 1 cup unsweetened fine shredded / desiccated coconut
- 2 tsp baking powder
- 1/4 tsp salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup superfine sugar / caster sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) whole milk, at room temperature
- 1/4 cup extra virgin olive oil, or vegetable oil
- 8 oz. (226g) canned crushed pineapple, drained, reserve the juice
- 2 Tbsp of the reserved pineapple juice
Pineapple Filling
- 8 oz. (226g) canned crushed pineapple in juice, do not drain
- 2 Tbsp granulated sugar
- 1 Tbsp cornstarch
Buttercream Frosting
- 200 g unsalted butter softened to room temperature
- 2 3/4 cups powdered sugar
- 3 Tbsp pineapple juice, reserved from the cake’s canned pineapple
- 3/4 cup unsweetened shredded coconut, to decorate
Instructions
Prepare the Pineapple:
- Drain Pineapple: Before starting the cake, thoroughly drain one can of crushed pineapple using a fine-mesh sieve. Press gently to remove as much juice as possible. Reserve the juice for use in the cake and frosting. You should have about 3/4 - 1 cup of the drained crushed pineapple. If you have more, I recommend not adding more than 1 cup to the cake.
Coconut Cake
- Preheat Oven & Grease Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter and line with parchment paper. Tip: For a non-stick pan, line the base with a circle of parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, coconut, baking powder, and salt. Set aside.
- Cream: In a separate large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter, sugar and vanilla extract to the bowl. Beat for 2 minutes until pale and creamy, scraping down the sides as needed.
- Add Eggs: Add eggs one at a time, beating for 15 seconds after each addition, and scrape down the sides.
- Add Liquids: Pour in milk and oil, beating for 20 seconds until well combined.
- Combine with Dry Ingredients: Add the flour mixture and beat until incorporated. Ensure not to over-beat, about 10-15 seconds. If excess flour is visible, gently fold it in with a rubber spatula.
- Fold in Pineapple: Gently fold in the well-drained crushed pineapple and 2 tablespoons of the reserved pineapple juice.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake: Bake for 35-38 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs, not wet batter. The top should spring back when pressed lightly with your finger.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Pineapple Filling
- Combine Ingredients: In a medium saucepan, combine the second can of crushed pineapple along with it’s juice, granulated sugar, and cornstarch.
- Cook Filling: Place over a medium heat and bring to a boil, once boiling, continue to boil on medium-high for 2 minutes, stirring constantly. Remove from heat.
- Cool Filling: Pour the filling into a clean bowl and place it in the refrigerator to chill and thicken and while your cake cools.
Buttercream Frosting
- Beat Butter: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attached, beat the softened butter for 2 minutes until pale and creamy.
- Add Sugar Gradually: Gradually add powdered sugar, one cup at a time, beating well (about 15 seconds) after each addition.
- Add Pineapple Juice: Add 3 tablespoons of the reserved pineapple juice from the cake and beat for 2 minutes on medium-high until the frosting is light and fluffy.
Assemble
- Slice the Cake in Half: Once cooled, use a long serrated knife to slice the cake horizontally into two even layers.
- Apply Buttercream Base Layer: Place the bottom layer of the cake on your serving plate. With an offset spatula or spoon, gently spread about 1/4 cup of the buttercream frosting over this base layer.
- Add Pineapple Filling: Evenly spread all of the cooled, thickened pineapple filling over the buttercream layer you just applied. Be sure to leave a small margin around the edges to prevent the filling from oozing out when the top layer is placed.
- Add the Top Layer: Carefully place the second layer of cake on top of the filling, aligning it well and gently pressing down to secure it.
- Frost the Cake: Use the offset spatula to apply and smooth the remaining buttercream frosting over the top and all sides of the cake. Ensure the entire cake is evenly covered with frosting.
- Decorate with Coconut: Sprinkle shredded coconut over the frosted cake, pressing it lightly into the sides to adhere well.
- Chill Before Serving: Refrigerate the frosted cake for at least 20 minutes before slicing. This helps set the filling and frosting, making it easier to cut clean slices.
- Serve: After chilling, the cake is ready to be sliced and served. Enjoy!
Notes
- Store cake in an airtight container at room temperature, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.
- To freeze, wrap the entire cake or individual slices first tightly in plastic wrap and then in aluminum foil. This cake can be frozen for up to 3 months.
- To thaw, transfer the cake from the freezer to your refrigerator while it's still wrapped. Allow it to thaw slowly for several hours or up to 24 hours before serving.
- Pineapple Filling: Prepare a day ahead, cool, cover, and refrigerate. Allow to soften at room temperature for 20-30 minutes before using.
- Buttercream Frosting: Make a day ahead, cover, and refrigerate. Soften at room temperature, then re-whip to restore fluffiness before use.
- Cake: Bake the cake a day in advance, cool, and store covered at room temperature. Slice horizontally into two layers the next day before filling and frosting.
Nutrition
Calories: 584kcal | Carbohydrates: 68g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 85mg | Potassium: 232mg | Fiber: 2g | Sugar: 51g | Vitamin A: 754IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg