Coconut Pineapple Cake

fluffy coconut cake, tart pineapple filling, sweet cream cheese frosting.

If carrot cake is the star of fall, then coconut pineapple cake is the diva of spring. Say goodbye to cozy spices and hello to tropical sunshine; this cake is a piña colada you can slice!

Ingredients:

For the cake:

• 2.5 cups cake flour

• 2 tsps baking powder

• 3/4 tsp baking soda

• 1 tsp salt

• 5 egg whites

• 3/4 cup unsalted butter, softened

• 1.5 cups white sugar

• 1.5 cups coconut cream, including the liquid and cream

• 2 tsp vanilla bean paste (or vanilla extract)

• 1 cup unsweetened shredded coconut

For the pineapple filling:

• 20 oz crushed pineapple

• 1/2 cup sugar

• 3 tbsps cornstarch

• 1/2 tsp salt

For the frosting:

• 1 stick unsalted butter (1/2 cup), softened

• 8 ounces cream cheese, softened

• 2 cups confectioners sugar

• 2 tsp vanilla bean paste (or vanilla extract)

• 2 cups unsweetened shredded coconut

Directions:

1. Preheat the oven to 350°F and prepare 2 6-inch cake pans with butter and parchment paper.

2. In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt.

3. In a medium bowl, beat egg whites until stiff peaks form. Set aside for later.

4. In a large bowl, beat butter and sugar until fluffy, roughly two minutes. Add the beaten egg whites and continue mixing until just combined. Add in coconut cream and vanilla bean paste and mix until fully combined.

5. Gradually mix in the dry ingredients; stop mixing as soon as the wet and dry ingredients are fully combined and the batter is smooth. Fold in the shredded coconut.

6. Pour into the prepared pans.

7. Bake for 30-45 minutes, or until when a toothpick is inserted, it comes out clean.

8. While baking, prepare the pineapple filling by mixing all filling ingredients in a saucepan over medium heat; mix together until a gentle simmer emerges and allow to simmer for five minutes as the mixture slightly thickens.

9. Remove the cakes from the oven and let them cool on a wire rack while preparing the frosting.

10. To prepare the frosting, beat the cream cheese and butter separately for a minute before combining them. Whip on medium speed for 4-1o mins (depending on how fluffy you want your frosting).

11. Sift in the confectioner's sugar, and add in the vanilla.

12. Beat for a minute or however long it takes for the confectioner's sugar to fully incorporate.

13. Level your cake layers to smooth the tops, and cut them in half through the middle to make 4 layers. Stacked and layer the cakes with pineapple filling before frosting the cake fully and topping with coconut.

14. Slice, serve, and enjoy!