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Coconut Cake with Crushed Pineapple
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
130 minutes
Pineapple-filled coconut cake topped with buttercream, coconut, and pineapple for a tropical summer treat.
Ingredients:
  • 1.5 teaspoons salt
  • 3 large eggs, lightly beaten
  • 1 cup unsalted butter, melted
  • 0.5 cup sour cream
  • 0.5 teaspoon coconut extract
  • 1 (20 ounce) can crushed pineapple in juice, undrained
  • 1 cup packed sweetened flaked coconut
  • 1 cup unsalted butter, at room temperature
  • 1 (16 ounce) package powdered sugar
  • 2 tablespoons heavy cream, or more as needed
  • 0.5 teaspoon kosher salt
  • 1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
  • 0.25 cup pineapple tidbits, drained
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously butter three 9-inch round cake pans and lightly dust with flour.
  • For the cake batter, combine flour, sugar, salt, and baking soda in a large bowl. Gently mix in eggs and melted butter until just combined. Stir in sour cream, vanilla and coconut extracts, along with undrained pineapple and coconut. Divide the batter evenly into the three prepared pans.
  • Bake in the center of the preheated oven for 30 to 35 minutes until a wooden pick inserted in the middle of a layer comes out clean. Let cool in the pans on wire racks for about 10 minutes. Then, carefully turn the layers out onto the racks and cool completely for about 1 hour.
  • To make the buttercream frosting, start by beating fluffy butter in an electric mixer until lighter in color. Add 1 cup powdered sugar and 1 tablespoon of cream, then beat on medium speed for about 1 minute until fully incorporated. Next, add vanilla, salt, another cup of powdered sugar, and 1 more tablespoon of cream, then beat for about 2 minutes. Finish by beating in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream until you reach the desired consistency.
  • For the filling: Transfer 1 cup of frosting to a medium mixing bowl. Mix in crushed pineapple and adjust consistency with a few drops of reserved pineapple juice if needed.
  • To assemble: Start by placing one cake layer on a cake plate or stand. Spread half of the filling on top. Add the second layer and spread the rest of the filling on it. Place the third layer on top, and cover the entire cake with the remaining buttercream frosting. Finish by decorating the top with flaked coconut and desired pineapple tidbits.

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