Coconut Cream Cake with Pineapple Jam Filling
If you’re looking for a dessert that’s utterly delightful and sure to impress your guests, look no further than this Coconut Cream Cake with Pineapple Jam Filling! This cake combines the rich, creamy flavor of coconut with the tangy sweetness of pineapple, creating a tropical treat that’s perfect for any occasion. Whether it’s a birthday celebration or a simple family gathering, this cake will be the star of the show! 🍰🌴
Why make this recipe?
This Coconut Cream Cake is not only delicious but also brings a taste of the tropics right to your home. The layered combination of soft coconut-flavored cake and luscious pineapple jam filling is a perfect contrast, making each bite beautifully balanced. Plus, it’s easy to make and requires simple ingredients that you may already have in your pantry. So why not whip up this cake and bring a little sunshine to your table?
How to prepare Coconut Cream Cake
Ingredients:
- 280g (2 1⁄4 cups) all-purpose flour
- 2 1⁄2 tsp baking powder
- 1⁄2 tsp salt
- 115g (1⁄2 cup) unsalted butter, room temp 🧈
- 60ml (1⁄4 cup) neutral oil (like sunflower or canola) 🌻
- 250g (1 1⁄4 cups) granulated sugar
- 4 large egg whites 🥚
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional) 🥥
- 240ml (1 cup) canned coconut milk (full fat)
- 60g (3⁄4 cup) shredded sweetened coconut (optional for texture) 🥥
- 1 can (400g) crushed pineapple (with juice) 🍍
- 2–3 tbsp sugar (to taste)
- 1 tbsp lemon juice 🍋
- 1 tbsp cornstarch + 1 tbsp water
- 300g (1 1⁄3 cups) cream cheese, cold 🧀
- 150g (2⁄3 cup) unsalted butter, room temp 🧈
- 120g (1 cup) powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 60ml (1⁄4 cup) coconut cream (or heavy cream) 🥥
- Optional: more shredded coconut for the outside of the cake 🥥
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 🏠
- In a bowl, mix together the all-purpose flour, baking powder, and salt. Set aside. 🍚
- In a large mixing bowl, beat the unsalted butter and neutral oil together until creamy. Gradually add the granulated sugar and mix until fluffy. 🥄
- Add the egg whites, vanilla extract, and coconut extract (if using) to the mixture and beat well.
- Slowly incorporate the dry ingredients, alternating with the coconut milk, until the batter is smooth. If using, fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. 🎂
- While the cakes cool, prepare the pineapple jam filling. In a saucepan, combine the crushed pineapple (with juice), sugar, lemon juice, and cornstarch mixed with water. Cook over medium heat until thickened, then let cool. 🍍
- For the cream cheese frosting, beat the cold cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar, vanilla extract, and coconut extract, stirring until combined. Finally, mix in the coconut cream until well incorporated.
- Once the cakes have cooled, place one layer on a serving plate. Spread a layer of pineapple jam on top, then top it with the second cake layer.
- Frost the top and sides of the cake with the cream cheese frosting. If desired, sprinkle additional shredded coconut on the outside for decoration. 🌴
How to serve Coconut Cream Cake
Slice the cake into wedges and serve on individual plates. Pair it with a cup of tea or coffee for a delightful afternoon treat! ☕
How to store Coconut Cream Cake
Store any leftovers covered at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze the unfrosted cake layers for up to 3 months. Just be sure to wrap them well in plastic wrap! ❄️
Tips for preparing Coconut Cream Cake
- Make sure all your ingredients are at room temperature for the best mixing results.
- You can adjust the sweetness of your pineapple jam filling according to your taste.
- For a more intense coconut flavor, you can add more coconut extract.
Variations
- Add toasted coconut flakes for an extra crunch!
- Substitute the pineapple jam with other fruit jams like peach or mango for a completely new flavor.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can! Just make sure to chop it finely and adjust the sugar in the jam to your taste.
Q: What if I don’t have coconut cream?
A: Heavy cream can be used as a substitute, or you can skip it and use just the cream cheese frosting.
Q: How can I make this cake gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend that measures 1:1.
Now you’re all set to create this delicious Coconut Cream Cake with Pineapple Jam Filling! Enjoy the tropical flavors and happy baking! 🎉🍰