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Coconut Cake

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 pieces
Calories 4200
A moist and flavorful coconut cake layered with pineapple filling and creamy coconut cream cheese frosting, perfect for special occasions.

Ingredients

Dry ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Cake ingredients

  • 0.5 cup unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 13.5 ounces canned unsweetened coconut milk (divided)
  • 1.5 teaspoons coconut extract

Egg whites

  • 5 large egg whites

Pineapple filling

  • 20 ounces crushed pineapple
  • 0.67 cup granulated sugar
  • 2 tablespoons cornstarch

Frosting

  • 0.5 cup butter (room temperature)
  • 8 ounces cream cheese (room temperature)
  • 4-5 cups powdered sugar
  • 1-2 tablespoons leftover coconut milk (or regular milk)
  • 1 cup shredded sweetened coconut

Instructions 

  • Preheat oven to 350°F. Prepare two 8-inch pans with parchment and spray.
  • Mix dry ingredients. Beat butter and sugar until fluffy, add coconut milk and extract. Gradually add dry mixture.
  • Whip egg whites to stiff peaks and fold into batter. Divide into pans and bake for 25-35 minutes. Cool completely.
  • Prepare pineapple filling by cooking ingredients until thickened. Chill. Slice cakes horizontally to make four layers.
  • Assemble cake: layer cake, spread pineapple, add frosting, repeat layers, then frost outside. Decorate with shredded coconut.

Notes

Chill the assembled cake for at least 4 hours before serving for best flavor and texture.
Calories: 4200kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: coconut