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Viral Coconut Layer Cake with Pineapple Filling
Dessert

Viral Coconut Layer Cake with Pineapple Filling

2 h 30 minServes 16Nutri-Score E€€
from @better.from.scratch3 imports0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • all-purpose flourPantry240 g
  • baking powderPantry12 g
  • saltSpices6 g
  • unsalted butter (room temperature)Dairy113 g
  • granulated sugarPantry400 g
  • canned unsweetened coconut milk (reserve some for the frosting)Pantry300 ml
  • coconut extractPantry7 ml
  • egg whites (large, separated)Dairy5 pieces
  • crushed pineapple (canned, with juice)Pantry567 g
  • granulated sugar (for the filling)Pantry133 g
  • cornstarchPantry16 g
  • unsalted butter (room temperature, for the frosting)Dairy113 g
  • cream cheese (room temperature)Dairy227 g
  • powdered sugarPantry600 g
  • coconut milk (leftover from the cake, or regular milk)Pantry30 ml
  • shredded sweetened coconut (plus extra for decorating)Pantry80 g

per serving

Nutrition

305kcal

Carbs
49 g
Proteins
3 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Cake pan ×2
  • Mixing bowl ×2
  • Whisk
  • Hand mixer
  • Saucepan
  • Spatula
  • Cooling rack
  • cake stand

step by step

Method

  1. Prepare the oven and pans

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

  2. Mix the dry ingredients

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

  3. Cream the butter and sugar

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

  4. Add the coconut milk and extract

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

  5. Incorporate the dry ingredients

    • Gradually add the dry ingredients and mix until smooth.
    Step 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.
    Step 6

  7. Bake the cake layers

    • Divide the batter evenly between the prepared pans.
    • Bake until golden and a toothpick comes out clean.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 11

  12. Chill before serving

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