Coconut Cream Cake with Pineapple Jam Filling
Indulge in this dreamy Coconut Cream Cake with Pineapple Jam Filling a soft, moist tropical layer cake bursting with coconut flavor and tangy pineapple jam.
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 (sunflower or canola)
250g (1 ¼ cups) granulated sugar
4 large egg whites
1 tsp vanilla extract
1 tsp coconut extract (optional but adds amazing flavor)
240ml (1 cup) full-fat coconut milk
60g (¾ cup) shredded sweetened coconut (optional for extra texture)
For the Pineapple Jam Filling
(Use store-bought jam or make this quick homemade 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) cold cream cheese
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: shredded coconut for coating the cake
Instructions:
Preheat the oven to 175°C (350°F). Grease and line three 8-inch cake
pans with parchment paper.
Whisk together the flour, baking powder, and salt in a bowl.
In a large bowl, beat butter, oil, and sugar until light and fluffy (about 2–3 minutes).
Add egg whites one at a time, beating after each.
Mix in vanilla and coconut extract.
Alternate adding the dry ingredients and coconut milk, starting and ending with dry ingredients. Mix gently until just combined.
Fold in shredded coconut if desired.
Divide evenly into pans and bake for 22–26 minutes or until a toothpick comes out clean.
Cool completely before filling.
In a saucepan, combine crushed pineapple, sugar, and lemon juice.
Simmer for 5–7 minutes until slightly reduced.
Add cornstarch slurry and cook for another 1–2 minutes, until thickened.
Let it cool it should be thick and jam-like, not runny.
Beat cream cheese and butter together until smooth.
Add powdered sugar, vanilla, coconut extract, and coconut cream.
Whip until fluffy and spreadable.
Chill slightly if needed before assembling.
Assemble the Cake:
Place one cake layer on a stand or plate. Spread a thin layer of frosting, then spoon pineapple jam in the center (avoid edges).
Add the second layer and repeat.
Top with the third layer and frost the entire cake.
Press shredded coconut on the sides and top for that tropical finish.
Chill for at least 30 minutes before slicing for clean layers.
Serving & Benefits:
Tropical Flavors: The mix of creamy coconut and tangy pineapple gives a burst of sunshine in every bite.
Perfect Texture: Moist, soft crumb with luscious frosting and jammy filling.
Easy to Customize: Can be made into cupcakes or a sheet cake.
Party-Ready: Ideal for summer desserts, birthday cakes, or any celebration.
Bonus Tips:
Toast the shredded coconut for a nutty crunch.
Add a dollop of whipped cream or pineapple slices on top for an elegant touch.
Taste the tropics with this moist Coconut Cream Cake with Pineapple Jam Filling a paradise-inspired dessert that’s as beautiful as it is delicious!
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