Description
Indulge in a tropical delight with this Coconut Cake filled with sweet pineapple. Perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup unsweetened shredded coconut
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, drained
- 1 cup sugar (for filling)
- ¼ cup cornstarch
- ½ teaspoon vanilla extract (for filling)
- 1 cup unsweetened shredded coconut (for garnish)
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together flour, sugar, shredded coconut, baking powder, baking soda, and salt in a large bowl.
- Add the softened butter, buttermilk, eggs, and vanilla extract. Beat until smooth.
- Pour the batter into a greased cake pan and bake for 30-35 minutes.
- Combine the drained crushed pineapple, sugar, cornstarch, and vanilla extract in a medium saucepan. Cook over medium heat until thickened.
- Cool the pineapple filling.
- Whip the heavy cream in a separate bowl. Gradually add powdered sugar and vanilla extract until smooth.
- Slice the cooled cake in half horizontally. Spread pineapple filling on the bottom layer.
- Frost the entire cake with whipped cream and garnish with shredded coconut.
Notes
For added flavor, consider adding toasted coconut on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: coconut cake, pineapple filling, tropical dessert, easy cake recipe