This pineapple coconut cake is a show-stopper and makes an excellent dessert for summer and spring celebrations. It's moist, sweet, and has a delicate crumb!
Preheat the oven to 350°F. Spray three 7” round cake pans with non-stick baking spray and line the bottoms with parchment paper.
In a large mixing bowl, beat butter and sugar until light and creamy. Add one egg at a time, beating well after each addition.
Add vanilla extract, coconut extract, and cream of coconut and beat well.
In a separate bowl, mix together the flour, baking powder, and salt.
Add half of the flour mixture to the butter mixture and begin to beat. Add half of the milk, then the remaining flour mixture, then the rest of the milk. Beat just until fully combined.
Divide the batter between the three prepared cake pans.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few crumbs.
Cool cakes on a cooling rack for 10-15 minutes, then turn out from the pans and cool the rest of the way.To make assembly of the cake easier, wrap cooled cakes in plastic wrap and place in the freezer until firm.
Pineapple Curd Instructions
To make the curd, whisk together eggs, egg yolks, crushed pineapple, sugar, and lemon juice in a cold saucepan.
Heat over medium-low, whisking continuously, for 7-10 minutes. When the curd becomes foamy throughout and then pales and thickens, it is done. Do not turn the heat above medium at any time, as this will overcook the eggs.
Remove the curd from the heat and whisk in the butter until melted and fully combined.
Transfer curd to a bowl and press a sheet of plastic wrap over it. Cool to room temperature and then chill in the refrigerator until thickened and cold.
Cream Cheese Frosting Instructions
In the bowl of a standing mixer, beat together cream cheese and butter until light and creamy.
Add powdered sugar and vanilla and beat to combine.
Add in heavy cream 1 tablespoon at a time while beating on medium-high speed until desired consistency is reached.
Keep frosting chilled (and covered with plastic wrap) until ready to use.
Assembly
Level the tops of the cakes as needed. On the first layer, pipe a ring of cream cheese frosting around the top edge to contain the pineapple curd.
Fill the ring with about 1⁄2 cup of pineapple curd.
Gently press the second layer on top of the filling and add another ring of frosting and fill with pineapple curd.
Top with the final layer of cake. Frost with cream cheese frosting. Decorate with toasted coconut.
Notes
You will have leftover pineapple curd.
To toast coconut, spread it in a single layer on a baking sheet and bake for 3-5 minutes in a 350°F oven until golden brown. Remove from hot baking sheet immediately. Flaked or shredded coconut, sweetened or unsweetened, can be used.
The cream of coconut in the cake batter adds a huge punch of coconut flavor and moisture. It also add sweetness. If you omit this ingredient, it will throw off the balance of flavors and texture, which have been adjusted for this cake.
Cream of coconut can be found in most grocery stores - it is usually canned, but I’ve also found it in a squeeze bottle. It is NOT the same as coconut milk or coconut cream. Coco Lopez is the most well-known brand of cream of coconut.
Store the pineapple coconut cake, covered, in the refrigerator for up to 5 days. I suggest using a cake carrier for storing. The cake can also be stored without a covering, but once it has been cut into, it should be covered with at least plastic wrap.