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Coconut Cake with Pineapple Filling
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1 cup of shredded coconut
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of coconut milk
- 1 teaspoon of vanilla extract
- 4 large eggs
- 1 can (20 ounces) of crushed pineapple, drained
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 cup of water
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 cups of flour, 1 cup of sugar, shredded coconut, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter with an electric mixer until smooth. Add in the coconut milk and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth.
- In another bowl, beat the eggs and fold them into the batter until fully incorporated.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a saucepan, combine the drained crushed pineapple, 1/2 cup of sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
- Once the cakes and pineapple filling are completely cooled, spread the pineapple filling over the top of one cake layer. Carefully place the second cake layer on top.
- Dust the top of the cake with powdered sugar or additional shredded coconut, if desired.
- Slice and serve the coconut cake with pineapple filling. Enjoy!
The history of Coconut Cake with a pineapple filling is a delightful fusion of tropical flavors. This delectable dessert is believed to have originated in the southern United States, where coconut and pineapple are abundant. Renowned chefs like Paula Deen and Emeril Lagasse have popularized this indulgent treat, infusing it with their signature Southern charm. The luscious layers of moist coconut cake sandwiched with tangy pineapple filling create a symphony of flavors that has captivated dessert lovers worldwide. Today, the best versions of this cake can be savored in Southern bakeries and upscale restaurants, where skilled pastry chefs masterfully balance the sweetness of coconut with the tartness of pineapple. To achieve the perfect Coconut Cake with pineapple filling, it's crucial to use fresh, high-quality ingredients and to ensure that the pineapple filling is just the right balance of sweet and tangy. For a unique twist, some bakers incorporate rum into the pineapple filling, adding a delightful depth of flavor to this beloved dessert. Whether enjoyed at a quaint Southern bakery or lovingly baked at home, Coconut Cake with pineapple filling is a true celebration of tropical indulgence.
60 min
12
380 calories
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