Coconut Cake 2

Bahan-bahan

Fluffy coconut cake layers, a sweet-tangy pineapple filling, and a cream cheese coconut frosting that’s honestly unfair. It’s the ultimate Easter cake… and it somehow tastes even better the next day (aka my favorite kind of dessert).

Comment “SEND RECIPE” if you want an easy coconut cake for Easter.

Coconut Cake with Pineapple Filling (8-inch, 4 layers)

Oven 350°F. Line two 8-inch pans with parchment + spray.

Cake: Mix 2 cups flour, 1 Tbsp baking powder, 1 tsp salt. Beat 1/2 cup butter until fluffy, add 2 cups sugar. Mix in 1 1/4 cups unsweetened canned coconut milk + 1 1/2 tsp coconut extract. Add dry mix and beat 2 minutes. Whip 5 egg whites to stiff peaks, fold in. Bake 25 to 35 min. Cool completely, then slice each cake in half so you have 4 layers.

Pineapple filling: Cook 20 oz crushed pineapple + 2/3 cup sugar + 2 Tbsp cornstarch in a saucepan 5 to 8 min until thick and glossy. Cool.

Frosting: Beat 1/2 cup butter + 8 oz cream cheese. Add 4 to 5 cups powdered sugar + 1 to 2 Tbsp coconut milk (or milk) until fluffy. Stir in 1 cup shredded sweetened coconut.

Assemble: Layer cake + half the pineapple filling + cake + frosting + cake + remaining filling + cake. Frost all over, add extra coconut if you want. Chill 4 hours (overnight is even better).

https://tastesbetterfromscratch.com/coconut-cake-with-pineapple-filling/