Description
A from-scratch coconut cake with a fruity pineapple filling.
Ingredients
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons clear vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- ½ cup coconut milk
- ¾ cup crushed pineapple with juice
- 2 tablespoons cornstarch
- 3 ¾ cups confectioners’ sugar
- ¾ cup shortening
- 1 teaspoon clear vanilla extract
- ⅓ cup coconut milk, or as needed
- 1 ½ cups flaked coconut, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- Cream butter and sugar together in a large bowl. Beat in eggs
- one at a time; stir in vanilla extract.
- Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
- Bake in the preheated oven until the top springs back when lightly touched
- 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool
- about 30 minutes.
- Meanwhile
- combine crushed pineapple
- juice
- and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat
- stirring constantly
- until filling has thickened and just barely starts to boil. Remove and set aside to cool.
- Cream confectioners’ sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk
- beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
- Cut the cooled cake in half to form two 4 1/2×9-inch pieces. Spread pineapple filling on top of one half. Place the other half
- top-side down
- on top of the filling. Frost the sides and top with icing
- then sprinkle coconut all over icing
- pressing gently so it sticks.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 10