Pineapple Cake Coconut Frosting (Print)
Tropical flavors of pineapple and coconut come together in a melt-in-your-mouth layered dessert.
# Ingredients:
→ Pineapple Cake
01 -
14 ounces pineapple tidbits, drained
02 -
4 eggs
03 -
2 cups sugar
04 -
1/4 cup canned coconut milk
05 -
1/2 cup butter, melted
06 -
1 teaspoon vanilla extract
07 -
2 1/2 cups all-purpose flour
08 -
2 1/2 teaspoons baking powder
09 -
1/2 teaspoon kosher salt
→ Gluten-Free Alternative
10 -
1 1/2 cups brown rice flour
11 -
2/3 cup potato starch
12 -
1/3 cup tapioca starch
13 -
1 teaspoon xanthan gum
→ Coconut Frosting
14 -
16 ounces cream cheese, room temperature
15 -
3 cups powdered sugar
16 -
1/2 cup canned coconut milk
17 -
1 teaspoon vanilla extract
18 -
1 tablespoon dark rum (optional, or 1/2 teaspoon coconut extract)
19 -
1 cup sweetened coconut, toasted if desired
# Steps:
01 -
Preheat the oven to 350°F. Grease and flour two 8-inch or 9-inch round pans. Place the pineapple chunks in a blender or food processor and puree until smooth without chunks. In a large mixing bowl, beat the eggs and sugar until smooth. Stir in the coconut milk, melted butter, and vanilla. Add the flour, baking powder, and salt. Mix until combined. Add 1 cup of the pureed pineapple and stir again.
02 -
Divide the batter evenly between the prepared pans. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
03 -
Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth. Add half the powdered sugar and mix until combined. Add the remaining powdered sugar, along with the coconut milk and vanilla. Mix again. Taste the frosting and adjust sweetness if needed. Optionally, add a splash of rum or coconut extract.
04 -
Place one cake layer on a serving plate. Spread 1/3 of the frosting evenly on top. Place the second cake layer inverted on top for a flat surface. Spread the remaining frosting over the top and sides. Sprinkle with toasted coconut, if desired. Refrigerate until ready to serve.