Coconut Cream Cake with Pineapple Jam Filling
Fluffy. Fruity. Full of sunshine.
🍰 Ingredients
For the coconut cake (3 layers, 8-inch pans):
• 280g (2 ¼ cups) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 115g (½ cup) unsalted butter, room temp
• 60ml (¼ cup) neutral oil (like sunflower or canola)
• 250g (1 ¼ cups) granulated sugar
• 4 large egg whites
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional, but amazing)
• 240ml (1 cup) canned coconut milk (full fat)
• 60g (¾ cup) shredded sweetened coconut (optional for texture)
For the pineapple jam filling:
(You can use good-quality store-bought jam, or make this quick version!)
• 1 can (400g) crushed pineapple (with juice)
• 2–3 tbsp sugar (to taste)
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water
For the coconut cream frosting:
• 300g (1 ⅓ cups) cream cheese, cold
• 150g (⅔ cup) unsalted butter, room temp
• 120g (1 cup) powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• ½ tsp coconut extract
• 60ml (¼ cup) coconut cream (or heavy cream)
• Optional: more shredded coconut for the outside of the cake
🥄 Instructions
1. Make the cake layers:
1 Preheat oven to 175°C (350°F). Grease and line three 8-inch cake pans with parchment.
2 In a bowl, whisk together flour, baking powder, and salt.
3 In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy (2–3 mins).
4 Add egg whites one at a time, beating well after each.
5 Mix in vanilla and coconut extract.
6 Alternate adding the dry ingredients and coconut milk, beginning and ending with dry. Mix until just combined.
7 Fold in shredded coconut if using.
8 Divide evenly between pans and bake for 22–26 minutes, or until a toothpick comes out clean.
9 Cool completely.
2. Make the pineapple jam filling:
1 In a saucepan, add the crushed pineapple (with juice), sugar, and lemon juice.
2 Bring to a simmer and cook for about 5–7 minutes.
3 Stir in the cornstarch slurry and cook until thickened (1–2 mins).
4 Cool completely. It should be jammy, not runny.
3. Make the frosting:
1 Beat the cream cheese and butter together until smooth.
2 Add powdered sugar, vanilla, coconut extract, and coconut cream. Beat until light and fluffy (don’t over-whip or it may loosen).
3 Chill slightly if needed before assembling.
🎂 Assemble the cake:
1 Place one cake layer on your stand. Spread a thin layer of frosting, then spoon pineapple jam in the center (don’t go all the way to the edges).
2 Repeat with second layer. Top with third layer.
3 Frost the top and sides of the cake. Smooth or go rustic.
4 Press shredded coconut onto the sides and top if desired.
5 Chill for 30+ minutes before slicing.
✨ Serve cold or at room temperature. Every bite is tropical paradise. 🥥🍍
Bonus Tips:
• Want to make it extra fancy? Add a thin layer of whipped cream on top or toasted coconut flakes.
• You can turn this into cupcakes or a sheet cake version, too!