Coconut Cream Cake with Pineapple Jam Filling
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 cup shredded coconut
For the Pineapple Jam Filling:
- 1 cup pineapple jam
- 1/2 cup crushed pineapple, drained
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Gently fold in the shredded coconut until evenly distributed.
4. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
5. For the pineapple jam filling, combine the pineapple jam and crushed pineapple in a small bowl. Mix well and set aside.
6. To prepare the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut milk, and beat until smooth. Stir in the vanilla extract.
7. Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the pineapple jam filling over the top. Add the second layer of cake and repeat the process with the remaining jam filling. Top with the final layer of cake.
8. Frost the top and sides of the cake with the coconut frosting. Sprinkle the toasted shredded coconut over the frosting for decoration.
Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 30 minutes
Total time: 1 hour 30 minutes
Servings: 12 slices
Calories: Approx. 400 kcal per slice