If you’re looking for a tropical, fresh, and delicious dessert, this pineapple coconut cake is the perfect choice. The softness of the coconut cake, combined with the sweetness of the pineapple filling and the creaminess of the buttercream, make it an irresistible experience for the palate.

Ideal for celebrations or to pamper yourself at any time! Don’t miss out on making this delicious dessert, you’re going to love it!

How to prepare Pineapple Coconut Cake

Ingredients:

Coconut Cake:

• 60 ml whole milk
• 50 g cooking oil
• 230 g egg whites (about 7 egg whites)
• 190 g refined sugar
• 60 g egg yolks (about 4 yolks)
• 190 g all-purpose wheat flour
• 15 ml coconut essence

Pineapple Filling:

• 400g pineapple in syrup, coarsely chopped (reserve syrup)
• 100 ml water
• 70 g refined sugar
• 6 g cornstarch
• Yellow food coloring (optional)

Pineapple Buttercream:

• 2 cups sifted confectioners’ sugar
• 1 cup butter at room temperature
• 225g cream cheese at room temperature
• 400ml cold whipping cream
• Pineapple or vanilla essence to taste
• Yellow food coloring (optional)

Procedure:

1. Prepare the Coconut Cake:

1. Preheat the oven to 180°C and grease a round tin.
2. In a bowl, mix the whole milk, oil and coconut essence.
3. Beat the egg whites on medium-high speed until they form soft peaks. Gradually add the refined sugar and continue beating until a firm meringue forms.
4. Add the egg yolks to the meringue in an enveloping way.
5. Sift the flour and add it in three parts, alternating with the milk and oil mixture. Integrate everything with enveloping movements so you don’t lose air.
6. Pour the mixture into the pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Let the cake cool completely before unmolding.

2. Prepare the Pineapple Filling:

1. In a pot, combine the chopped pineapple, reserved syrup, water, and sugar.
2. Cook over medium heat until the sugar is dissolved.
3. Dissolve the cornstarch in a little cold water and add it to the pineapple mixture.
4. Cook, stirring constantly, until thickened.
5. Add a few drops of yellow food coloring if you want to intensify the color. Let cool completely.

3. Prepare the Pineapple Buttercream:

1. Beat the butter and cream cheese on medium speed until creamy.
2. Add the confectioners’ sugar a little at a time while still whisking.
3. Stir in the chilled whipping cream and whisk until the mixture is fluffy.
4. Add pineapple or vanilla essence and yellow food coloring to taste. Refrigerate if necessary.

4. Assemble the Cake:

1. Cut the cake into equal layers.
2. Place a layer of sponge cake on top of the presentation plate and spread a generous layer of pineapple filling.
3. Repeat with the remaining layers of cake.
4. Cover the cake with the pineapple buttercream, smoothing the surface well.
5. Garnish with pineapple chunks, shredded coconut, or however you prefer.

Councils:

• Texture of the cake: Make sure to beat the egg whites well for an airy cake.
• More intense flavor: Add shredded coconut to the filling or sprinkle between the layers.
• Easy demoulding: Use wax paper at the bottom of the pan to make this step easier.
• Storage: Store the cake in the refrigerator if not consumed immediately, but take it out 20 minutes before serving to enjoy its best texture.