This recipe is for a stunning “Tropical Pineapple Coconut Layer Cake,” a multi-layered masterpiece that boasts moist, tender cake infused with the tropical essence of pineapple and coconut, generously frosted with a rich and creamy cream cheese frosting. The cake is beautifully presented with exposed layers, revealing the delicate crumb and the subtle textures of coconut flakes adhering to the frosting between each layer. The top of the cake is adorned with elegant swirls of frosting and crowned with fresh, vibrant pineapple chunks and a sprig of mint, enhancing its visual appeal and hinting at its fresh, fruity flavor. This cake is an ideal showstopper for celebrations, special occasions, or simply to bring a taste of the tropics to your table.
Ingredients:
For the Pineapple Coconut Cake Layers:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) full-fat coconut milk (canned, unsweetened, well-shaken)
- ½ cup (about 75g) finely shredded unsweetened coconut (toasted, optional, for more flavor)
- 1 can (8 ounces) crushed pineapple, well-drained (reserve 2 tablespoons juice for frosting if needed)
For the Cream Cheese Frosting:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 4-5 cups (480-600g) powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or reserved pineapple juice (from drained pineapple)
For Garnish:
- Fresh pineapple chunks or wedges
- Shredded coconut (toasted or untoasted)
- Fresh mint sprigs (optional)
Equipment:
- Three 8-inch round cake pans or two 9-inch round cake pans
- Large mixing bowls (2)
- Medium mixing bowl
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Wire cooling racks
- Offset spatula or butter knife (for frosting)
- Piping bag with a star tip (optional, for decorative frosting)
- Fine-mesh sieve (for draining pineapple and sifting powdered sugar)
Instructions:
Part 1: Prepare the Cake Layers
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans (three 8-inch or two 9-inch). Line the bottoms with parchment paper rounds for easier removal.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Prepare Pineapple & Coconut: Ensure your crushed pineapple is very well drained. You can press it in a fine-mesh sieve or blot it with paper towels to remove as much liquid as possible. If toasting coconut, spread the shredded coconut on a baking sheet and toast in the preheated oven for 5-7 minutes, stirring occasionally, until lightly golden. Let cool completely.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar for 3-5 minutes until light, fluffy, and pale.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
- Alternate Dry and Wet: Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix only until just combined; do not overmix.
- Fold in Pineapple and Coconut: Gently fold in the well-drained crushed pineapple and the shredded coconut (toasted or untoasted) with a rubber spatula until evenly distributed.
- Divide Batter: Divide the batter evenly among the prepared cake pans.
- Bake: Bake for 25-30 minutes for 8-inch pans, or 30-35 minutes for 9-inch pans, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool Cake Layers: Remove the cake pans from the oven and let them cool on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire racks, remove the pans and parchment paper, and let the cake layers cool completely before frosting.
Part 2: Prepare the Cream Cheese Frosting
- Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer on medium speed, beat the softened unsalted butter and softened cream cheese together for 2-3 minutes until very smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium-high speed until light and fluffy. Beat in the vanilla extract.
- Adjust Consistency: If the frosting is too thick, add milk or reserved pineapple juice, ½ tablespoon at a time, until it reaches a smooth, spreadable, and pipeable consistency. If too thin, add more sifted powdered sugar, 1 tablespoon at a time.
Part 3: Assemble the Cake
- Level Cakes (Optional): If your cake layers have domed tops, use a serrated knife to carefully level them, creating flat surfaces for stacking.
- First Layer: Place one cake layer on your serving plate or cake stand.
- Frost and Fill: Spread a generous layer of cream cheese frosting evenly over the top of the first cake layer. If desired, sprinkle some shredded coconut over the frosting for added texture and flavor.
- Repeat Layers: Carefully place the second cake layer on top, press gently, and repeat the frosting and coconut process. If you have a third layer, add it and repeat.
- Crumb Coat: Apply a very thin layer of frosting all over the top and sides of the entire cake. This is called a “crumb coat” and traps any loose crumbs. Refrigerate the cake for 15-20 minutes to set the crumb coat.
- Final Frosting: Once the crumb coat is set, apply the remaining cream cheese frosting to the top and sides of the cake. Use an offset spatula to smooth the frosting evenly. For the “naked” cake look as seen in the image, apply a thin layer of frosting and use the spatula to gently scrape away some, revealing the cake layers beneath. Gently press additional shredded coconut onto the exposed frosting between layers and around the base.
- Decorate: If desired, transfer some frosting to a piping bag with a star tip and pipe decorative swirls around the top edge of the cake. Arrange fresh pineapple chunks or wedges on top of the cake, and add a sprig of fresh mint for garnish.
Part 4: Chill and Serve
- Chill: For best results and to allow the flavors to meld, chill the cake in the refrigerator for at least 1-2 hours before serving.
- Serve: Slice and serve this delightful Tropical Pineapple Coconut Layer Cake. It’s best served at room temperature, so remove it from the refrigerator about 30 minutes before serving.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting.