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Viral Coconut Layer Cake with Pineapple Filling
Postre

Viral Coconut Layer Cake with Pineapple Filling

2 h 30 minPara 16Nutri-Score E€€
de @better.from.scratch3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

16 personas
  • all-purpose flourDespensa240 g
  • baking powderDespensa12 g
  • saltEspecias6 g
  • unsalted butter (room temperature)Lácteos113 g
  • granulated sugarDespensa400 g
  • canned unsweetened coconut milk (reserve some for the frosting)Despensa300 ml
  • coconut extractDespensa7 ml
  • egg whites (large, separated)Lácteos5 piezas
  • crushed pineapple (canned, with juice)Despensa567 g
  • granulated sugar (for the filling)Despensa133 g
  • cornstarchDespensa16 g
  • unsalted butter (room temperature, for the frosting)Lácteos113 g
  • cream cheese (room temperature)Lácteos227 g
  • powdered sugarDespensa600 g
  • coconut milk (leftover from the cake, or regular milk)Despensa30 ml
  • shredded sweetened coconut (plus extra for decorating)Despensa80 g

por ración

Nutrición

305kcal

Carbohidratos
49 g
Proteínas
3 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Molde para bizcocho ×2
  • Bol ×2
  • Varillas
  • Batidora de varillas
  • Cazo
  • Espátula
  • Rejilla de enfriamiento
  • cake stand

paso a paso

Preparación

  1. Prepare the oven and pans

    • Preheat the oven to 180 °C (350 °F).
    • Line two 8-inch pans with parchment and grease them.
    Paso 1

  2. Mix the dry ingredients

    • Whisk the flour, baking powder and salt together in a bowl.
    Paso 2

  3. Cream the butter and sugar

    • Beat the butter until fluffy.
    • Add the sugar and cream until light and pale.
    Paso 3

  4. Add the coconut milk and extract

    • Pour in the coconut milk and coconut extract and mix until combined.
    Paso 4

  5. Incorporate the dry ingredients

    • Gradually add the dry ingredients and mix until smooth.
    Paso 5

  6. Whip and fold the egg whites

    • Beat the egg whites separately until stiff peaks form.
    • Gently fold them into the batter until no streaks remain.
    Paso 6

  7. Bake the cake layers

    • Divide the batter evenly between the prepared pans.
    • Bake until golden and a toothpick comes out clean.
    Paso 7

  8. Cool and split the layers

    • Cool the cakes completely on a rack.
    • Slice each layer in half horizontally to get four thin rounds.
    Paso 8

  9. Cook the pineapple filling

    • In a saucepan over medium heat, cook the crushed pineapple, sugar and cornstarch until thick and glossy.
    • Cool completely before layering.
    Paso 9

  10. Make the coconut cream cheese frosting

    • Beat the butter and cream cheese until smooth.
    • Add the powdered sugar gradually, then the coconut milk, and beat until fluffy.
    • Stir in the shredded coconut, keeping some for the topping.
    Paso 10

  11. Assemble the cake

    • Stack a cake layer, spread pineapple filling, then frosting; repeat until four layers tall.
    • Cover the whole cake in frosting and press shredded coconut onto the sides and top.
    Paso 11

  12. Chill before serving

    • Refrigerate the cake before slicing; it is even better the next day.
    Paso 12
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