If you fancy a cake that has components of freshness yet oral satisfaction as a sweet-like product, then pineapple coconut cake is the perfect solution for you. This fabulous sweet treat has the taste of pineapple wrapped in its natural juiciness and tartness, while the scent of coconuts is captured in this dessert. In other words, a soft and moist cake with just the right amount of sweetness and softness; each chunk is like a bar of lights. This is suitable for summer parties, birthdays, or simply having an interesting refreshing dessert; this cake will be the center of attention.
Why You'll Love This Pineapple Coconut Cake:
This cake is a combination of pineapple and coconut, the two flavours take you right to the shores, and this cake did exactly that for my kitchen. The beads-sized pineapples give the cakes a naturally sweet flavour and prepare them in such a manner that every bite feels so soft as to melt in one’s mouth.
The crushed coconut, whether mixed into the batter or sprinkled on top, adds a delicious crunch, giving this cake a beautiful texture. The velvety and soft cream cheese icing balances out the sweetness while enhancing these tropical flavours.
This pineapple coconut cake tastes so good on the palate and can dazzle the eyes. The soft layers, the creamy icing and the lovely coconut that adorns the top make it the topic of everyone at any event. Whether it is a simple mumble, a birthday celebration, or even a wedding, this cake will make your guests demand a second helping.
Why is Pineapple Coconut Cake Incredibly Special??
Why is this cake a winner? Maybe because it’s a soft and light cake? YESS! The small, whole pineapple tidbits retain the moisture and the flavour of the cake, while the crushed coconut gives it a good texture and fairy tale-sweet taste. These two ingredients, pineapples being slightly acidic and coconut being sweet, give this cake a very delightful taste. Perfect for all occasions, including birthdays or weddings, this cake is suitable for any occasion, anytime. Its delicious taste and appearance make it a suitable dessert for any party or occasion.
Ingredients:
Let’s start baking something special like pineapple coconut cake. Here's how to create this attractive cake for yourself:
Cake:
2 and 1/2 cups (285g) cake flour (spooned and level).
2 teaspoons baking powder.
½ teaspoon baking soda.
1 teaspoon salt.
¾ cup (12 Tbsp: 170g) unsalted butter, softened to room temp.
1 and ½ cups (300g) granulated sugar.
4 large egg whites, at room temp.
½ cup (120g) sour cream, at room temp.
2 teaspoons pure vanilla extract.
1 teaspoon coconut extract.
¾ cup (180ml) canned coconut milk, at room temp.
2 Tablespoons (30ml) pineapple juice (canned or fresh).
1 cup (80g) sweetened coconut coconut.
1 cup (225g) pineapple chunks (canned and drained or used fresh), plus extra for garnish.
Instructions:
Reduce heat to 175 °C, and warm up your oven. Preheat the oven to 350 degrees Then grease and flour two 9-inch round cake pans.
In another bowl, mix up the flour, baking powder, baking soda and salt.
In another large bowl, using an electric mixer or a wooden spoon, beat until fluffy the butter that has been left at room temperature and the sugar. Stir in an egg white at a time; after that, incorporate the vanilla and coconut extracts.
Gradually add the dry ingredients to the wet ingredients, starting with the flour, merging until just combined; now add some sour cream, and blend until only slightly combined.
Stir the chopped pineapples and the coconut that you have crushed last into the mixture gently. The last component involves pouring pineapple juice into the mix, possibly adding some more till it gets to the consistency of batter. If needed, you can add pineapple juice to get the batter of your desired consistency.
This batter should be poured into the two cake pans and baked for about 25-30 minutes or until a toothpick inserted in the centre will come out dry.
Put them in the pans for 10 minutes before transferring the cakes from the pans using a wire to cool.
In the meantime, cream the cheese and butter, sift the sugar and stir it into the cheese mixture with a few drops of vanilla flavouring.
Once the cake is completely cool, frost the middle of one cake layer then put the second layer on top, and then frost the entire cake.
If desired, you can garnish with extra coconut and the remaining Kiwi boat slices or cherries.
Leave the cake for some time until the flavours get settled, then place the cake on slices and serve.
A Crumb Coat is Best:
Since it is very moist and filled with crushed coconut, the cake can be a bit brittle. I recommend applying a very thin crumb coat, which is a layer of frosting around the outside of the cake to hold the crumbs.
Indulge yourself with indulgence! Try out a delicious Pineapple Coconut Cake today. The perfect combination of sweet pineapple and soft coconut. Taste heaven in every bite!
Want More Cake Ideas?
If you also want to eat Pineapple Coconut Cake and find its recipe, by visiting at Frosting by Feroze, where we share even more mouth-watering desserts to satisfy your cravings, like Cinnamon-Swirl Snickerdoodle Cupcakes
Tips On How To Make the Best Pineapple Coconut Cake
Go Fresh: Frozen pineapple is fine but fresh pineapples are even better, they give this drink such a nice kick.
Level Up: For the extra touch of sophistication, try toasting shredded coconut to sprinkle on top before serving.
Store Smart: Store the cake in an airtight container and place it in the refrigerator for 3 days at the most (though it will probably be eaten before that!!)
The Sweet Escape:
This pineapple coconut cake is not just a cake that you eat after dinner; it’s paradise on a plate! Whether it is to take it to a friend's house, to have it during a weekend, or just because life needs a cake, this cake goes bang.
So, what are you waiting for? Let’s start the baking and let the enthusiasm of the tropics lead you to a culinary adventure.
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