Coconut Pineapple Cake Recipe - Holiday Dessert - I Heart Recipes

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil can enhance the tropical flavor and is a dairy-free option.

sugar

🥗Healthier: honey

Honey is a natural sweetener with a different flavor profile.

Preheat the oven to 350°F (175°C).

Combine the cake flour, salt, and baking powder. Mix or sift together until well combined.

Add the egg whites, 1 1/2 cup butter, and granulated sugar into a large mixing bowl.

Mix until well combined, then add in the vanilla and coconut extract.

Add in 1/4 cup coconut flakes.

Gradually start adding in the dry ingredients (flour, salt, baking powder), alternating with the buttermilk.

Mix the batter until everything is well incorporated, then divide and pour into two prepared 9-inch pans.

Bake for 25-30 minutes or until a toothpick comes out clean.

Remove the cakes from the oven, remove from the pan, and cool on a cooling rack.

Combine the pineapple juice and cornstarch, and mix until well incorporated.

In a medium-sized pan, add the sugar, pineapple juice mixture, and crushed pineapple.

Mix until well combined, then bring to a boil over medium high heat.

Let boil for about 5-7 minutes, and stir continuously.

Remove from heat, and let cool.

Combine the butter, cream cheese, confectioners sugar, milk, coconut extract, and vanilla extract.

Mix until it's nice and creamy.

Take the first layer of cake and flip it over on your cake platter so the top is the bottom. Spread a thin layer of pineapple filling over the cake.

Top the bottom layer with a second layer of cake.

Crumb coat the sides of the cake with cream cheese frosting. You can either frost the whole cake or leave the frosting just on the sides of the cake.

Decorate the sides of the cake with shredded coconut flakes. Decorate the top of the cake with a final layer of pineapple filling.

Cooking Techniques

Spice Level:

Allergens