"Rich coconut cake with a fresh pineapple filling, finished with a cream cheese buttercream frosting & toasted coconut"
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
2-9 inch, non-stick cake pans
10" Cakeboard round
Note: Fresh, ripened pineapple is key to achieving a delicious flavor for this recipe. If you're not able to obtain a sweet, ripened pineapple, canned pineapple may be a better choice.
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 tablespoon unsalted butter
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
Un-sweetened coconut flakes lightly toasted in oven or sweetened coconut flakes
Candied/dried pineapple chunks (optional)
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.
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.
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.
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.
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.