Here’s a delightful recipe for Coconut Cake with Pineapple Filling:
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 cup shredded coconut (sweetened or unsweetened, according to preference)
- 1 cup granulated sugar
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the pineapple filling:
- 2 cups crushed pineapple (canned or fresh)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted (for garnish)
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, shredded coconut, sugar, baking powder, and salt.
- In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined and no large lumps remain.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Pineapple Filling:
- In a saucepan, combine the crushed pineapple (with its juice), granulated sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
- Remove from heat and let the pineapple filling cool completely.
- Prepare the Frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the coconut milk and vanilla extract, and beat until smooth and creamy.
- Assemble the Cake:
- Place one of the cooled cake layers on a serving plate.
- Spread a layer of the cooled pineapple filling evenly over the top of the cake layer.
- Place the second cake layer on top of the filling.
- Frost the top and sides of the cake with the prepared frosting.
- Garnish the top of the cake with toasted shredded coconut.
- Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld together.
- Slice and serve the Coconut Cake with Pineapple Filling, and enjoy!
This cake is perfect for special occasions or as a sweet treat any day of the week. The combination of coconut and pineapple flavors will transport you to a tropical paradise!