Here’s a delicious Coconut Cream Cake with Pineapple Jam Filling recipe that’s perfect for a tropical-inspired dessert!
Coconut Cream Cake with Pineapple Jam Filling
Moist coconut cake layers filled with sweet-tart pineapple jam and topped with fluffy coconut cream frosting.
Ingredients:
For the Coconut Cake:
- 2 ½ cups (300g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup (240ml) coconut milk (full-fat, well-shaken)
- ½ cup (120ml) sour cream or Greek yogurt
For the Pineapple Jam Filling:
- 2 cups (about 300g) crushed pineapple (fresh or canned, drained)
- ½ cup (100g) granulated sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water (slurry)
For the Coconut Cream Frosting:
- 1 ½ cups (340g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ½ cup (120ml) coconut milk (chilled)
- 1 tsp vanilla extract
- 1 tsp coconut extract
- Pinch of salt
Optional Garnish:
- Toasted coconut flakes
- Pineapple slices
Instructions:
1. Make the Pineapple Jam Filling:
- In a saucepan, combine crushed pineapple, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until thickened (~10-15 min).
- Mix cornstarch with water, then stir into the pineapple mixture. Cook for another 2-3 minutes until glossy.
- Remove from heat, let cool completely (it will thicken further as it cools).
2. Bake the Coconut Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla and coconut extracts.
- Alternate adding dry ingredients with coconut milk and sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between pans. Bake for 25-30 min or until a toothpick comes out clean.
- Let cakes cool in pans for 10 min, then transfer to a wire rack to cool completely.
3. Make the Coconut Cream Frosting:
- Beat butter until smooth. Gradually add powdered sugar, coconut milk, vanilla, coconut extract, and salt. Whip until light and fluffy (~3-4 min).
4. Assemble the Cake:
- Level cake layers if needed. Place one layer on a cake stand or plate.
- Spread a thick layer of pineapple jam over the first layer.
- Top with the second cake layer. Frost the entire cake with coconut cream frosting.
- Press toasted coconut flakes on the sides and decorate with pineapple slices if desired.
Chill for at least 1 hour before slicing.
Enjoy your tropical Coconut Cream Cake with Pineapple Jam Filling! 🥥🍍
Would you like any modifications, like a lighter frosting or a different filling? 😊
