COCONUT CAKE WITH PINEAPPLE FILLING

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:

1. 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.

1. 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.

1. 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.

1. 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.

1. 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!