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Coconut Cake
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Coconut Cream Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

A delicious Coconut cream cake with coconut cream frosting and pineapple filling

Course: cake, coconut, Dessert
Cuisine: desserts
Keyword: cakes, coconutcake, coconutcream, desserts, brownies, chocolate, pineapple, pineapplecake
Servings: 6 people
Ingredients
Ingredients for the Coconut Cake:
  • 1 cup cake flour
  • 1/2 tbsp baking powder
  • 1/4 cup (Or 56g) unsalted butter room temperature
  • 1 cup Castor Sugar
  • 1/2+1/8 cup canned unsweetened coconut milk
  • 3 large egg whites
  • 1/4 tsp cream of tar tar
Ingredients For the Pineapple Filling:
  • 300 g crushed pineapple
  • 1/3 cup granulated sugar
  • 1 Tbsp cornstarch
Ingredients for the Coconut Cream Frosting:
  • 2 cans Coconut Cream 270ml each
  • 1/2 cup icing sugar
Instructions
Instructions for the cake:
  1. Line the bottom of three 6" inch round cake pans with parchment paper.
  2. Preheat oven to 350 degrees F or 175 degrees Celcius.

  3. In mixing bowl, Sift together flour and baking powder 

  4. In a separate mixing bowl, beat the butter on medium speed with a hand mixer for 1 minute, until light and fluffy.
  5. Add sugar and mix 1 minute.
  6. Add coconut milk and mix until combined.
  7. Then add flour
  8. In another bowl, beat egg whites with cream of tartar until stiff peaks form.

  9. Fold the egg whites gently into the batter in 3 additions until incorporated.

  10. Divide batter evenly between the pans.
  11. Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  12. Remove the pans from the oven and allow to cool completely before unmolding
Instructions for the Pineapple Filling:
  1. Add all ingredients to medium saucepan over medium heat. Stir well to combine.
  2. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes.
  3. Cool completely before using
Instructions for the coconut frosting:
  1. Place can of coconut cream in the refrigerator for at least 24 hours
  2. Remove the solid part of the cream and discard the watery portion that sinks to the bottom

  3. Whip cream with icing sugar until cream like ( Should come together pretty quickly)

Assembling the cake:
  1. Place your first cake layer on your cake board.
  2. Spread one layer of coconut cream frosting on it and then half of the pineapple filling over it.
  3. Top with another cake layer. Smooth a layer of frosting over it and then pineapple filling.

  4. Top with last cake layer.

  5. Frost the sides and top of the cake.
  6. Chill completely before consuming. Cake taste better the next day.