Creative Cooking with Southern Flair!
Tropicake
Escape to the tropics with this homemade Pineapple Coconut Cake! Layered with fresh, sweet pineapple filling and a velvety cream cheese frosting, this moist, scratch-made dessert is topped with toasted coconut. It’s the ultimate sunshine-filled treat for any celebration.
Prep Time: 30–45 min
Bake Time: 25–35 min
Cooling Time: 45–60 min
Frosting & Assembly: 20–30 min
Total Time: 2 1/2 hours
Servings: 12-16
Ingredients
Cake
1 1/4 cup shredded, unsweetened coconut flakes
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
8 ounces (2 sticks) unsalted butter, room temp
1/4 cup vegetable oil
2 cups sugar
5 large eggs, room temp
2 1/2 teaspoons vanilla extract
1 1/2 cups whole buttermilk
1/2 cup whole milk
1 3/4 cups fresh pineapple, chopped
1/2 cup pineapple juice
1/2 cup sugar
1/4 teaspoon salt
1 tablespoon pineapple juice or water
2 teaspoons cornstarch
1 lemon
1 tablespoon unsalted butter
2-9 inch, non-stick cake pans
Parchment paper
10" Cakeboard round
Frosting
12 ounces cream
6 ounces (1.5 sticks) unsalted butter, soft
1/4 teaspoon salt
2 teaspoons pure, vanilla extract
4 cups confectioners sugar, sifted
Coconut flakes, lightly toasted in the oven. (toasting optional)
Candied/dried pineapple chunks (optional)
Line the bottom of pans with parchment paper, butter the sides, divide the batter between the two pans and smooth out the tops. Bake in center of oven preheated 350F until tester comes out clean. About 35 minutes. Remove from oven and let cool.
Pineapple Filling
Add the chopped pineapple, pineapple juice, sugar and salt to a sauce pan and bring to a boil over high temperature. Reduce heat to medium and cook uncovered until liquid is reduced by about half. 5-7 minutes.
Whisk the tablespoon of pineapple juice and the cornstarch in a small bowl, add to the sauce pan and cook 1 minute. Remove from the heat, zest in 1/2 of the lemon and swirl in the butter. Pour into a bowl to cool. If filling seems too thick, add 1 teaspoon of water at a time to thin out.
Frosting
Using a stand mixer with paddle attachment or hand mixer, beat the cream cheese, butter and salt on medium speed until fluffy. Scrape the sides, add the vanilla and gradually mix in the confectioners sugar on low speed. Scrape the sides and mix until smooth.
Assembly
Once cakes are completely cooled, flip one cake onto the cakeboard round. The bottom of cake should be on top. Spread some of the frosting on top and smooth out. Spoon the pineapple filling on top and spread out evenly, leaving about a 1/2 inch boarder. Place the bottom side of second cake on top, crumb coat the cake with the frosting and place in the refrigerator for 10-15 minutes. Once chilled, frost the cake with the remaining frosting and finish with the toasted coconut. Slice the candied pineapple into thin pieces and arrange on the top of the cake. Keep cake chilled in the refrigerator. When serving, slice off amount being served and bring to room temperature.
Directions
Cake
Note: If shredded coconut isn't available, add coconut flakes to a food processor and pulse until finely chopped.
Whisk the dry ingredients together in a bowl to combine. Using a stand mixer with paddle attachment or hand mixer, mix the butter, oil and sugar together. Mix in the eggs one at a time on low speed. Add the vanilla and alternate adding dry ingredients and milk starting with the dry ingredients and ending with the milk. Mix on medium speed until smooth. About 30 seconds.
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