Pineapple Coconut Cake 

This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream!

Ingredients

Pineapple Coconut Cake

• ▢1/2 cup oil (110g)
• ▢1/2 cup sour cream (135g)
• ▢1 1/2 cups granulated sugar (300g)
• ▢3 eggs
• ▢2 teaspoons vanilla extract
• ▢1 teaspoon coconut extract
• ▢1/2 cup coconut milk
• ▢2 teaspoons baking powder
• ▢1 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢2 1/4 cups all purpose flour (295g) fluffed and levelled
• ▢1 cup crushed pineapple with juice
• ▢3/4 cup sweetened, shredded coconut

Pineapple Filling

• ▢1 1/4 cup crushed pineapple with juice
• ▢1/2 cup milk
• ▢1 package vanilla instant pudding mix (102g)

Coconut Cream Cheese Frosting

• ▢1 cup cream cheese room temperature (250g/8oz)
• ▢1/2 cup unsalted butter room temperature
• ▢1 teaspoon vanilla extract
• ▢1 teaspoon coconut extract
• ▢4 cups powdered sugar (480g)
• ▢1 pinch salt

US Customary – Metric

Instructions

Pineapple Coconut Cake

• Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans.
• In a large bowl, whisk together the oil, sour cream and sugar.
• Add eggs, vanilla, coconut extract and coconut milk and whisk until combined. 
• Whisk in baking powder, baking soda and salt until completely combined.
• Stir in flour until just incorporated. Slowly stir in pineapple and coconut.
• Divide between prepared pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
• Let cakes cool in the pan for 20 minutes before removing to a wire rack to cool completely. Assemble or wrap and refrigerate or freeze.

Pineapple Filling

• Stir together crushed pineapple with juice, milk and pudding mix until smooth.
• Set aside until thickened.

Coconut Cream Cheese Frosting

• In a large bowl, beat cream cheese with an electric mixer until smooth. Add the butter and beat on high until smooth.
• Add the vanilla, coconut extract and salt and beat until combined.
• Add the powdered sugar in 3 or 4 batches, beating well after each addition and tasting near the end to ensure the frosting reaches your desired level of sweetness. Add a touch more salt or coconut extract if desired.

Assembly

• Plate on cake layer on a cake plate and spread with half of the pineapple filling, being sure to leave a border around the edge.
• Place another cake layer on top and spread with remaining pineapple filling.
• Top with last cake layer and frost as desired, decorating with remaining frosting and toasted coconut as desired.
• You can serve immediately, but I recommend refrigerating 4-6 hours as it will be easier to slice.