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The finished and decorated Coconut Cake with Pineapple Filling

Coconut Cake with Pineapple Filling: The Book Club for Troublesome Women – Recipe Two

  • Author: Marie Bostwick
  • Yield: 8-12 servings 1x

Ingredients

Scale

FOR THE CAKE

  • 2.5 cup cake flour
  • 1 T baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, slightly softened
  • 1.5 cups sugar
  • 5 T vegetable oil
  • 1 ¼ cup whole milk
  • 1.5 tsp coconut extract
  • 1 tsp vanilla extract
  • 3 eggs

FOR THE PINEAPPLE FILLING

  • 20 oz can crushed pineapple
  • ½ cup sugar
  • 3 T cornstarch

FOR THE COCONUT CREAM CHEESE FROSTING

  • 1 cup unsalted butter, slightly softened
  • 4.5 cup powdered sugar
  • 12 oz cream cheese, softened (remove from refrigerator about 30 minutes before using)
  • 1.5 tsp coconut extract
  • 1 tsp vanilla extract

FOR THE DECORATIONS:

  • 1 cup shredded sweetened coconut
  • 1 15 oz can pineapple rings, drained
  • Maraschino cherries, drained

Instructions

FOR THE CAKE

  1. Preheat oven to 350. Oil and flour two 8-inch, round baking pans.
  2. Whisk flour, baking powder, and salt together in a bowl. Set aside.
  3. Cream butter and sugar together, using a hand or stand mixer. Add vegetable oil, milk, and extracts, blending until smooth, scraping down sides of bowl as needed. Add eggs, adding one at a time, mixing until batter is light and fluffy.
  4. Divide cake batter evenly to the two prepared pans. Bake for 45 minutes, or until cake it baked through and a toothpick inserted into the center comes out clean.
  5. Remove pans from oven. Allow cakes to cool completely before removing from pans.

FOR THE PINEAPPLE FILLING

  1. Stirring sugar and pineapple together in a cooking pot on the stove. Sprinkle or sift cornstarch onto mixture, stirring to combine.
  2. Turn the burner onto medium high and bring the filling to a boil, stirring frequently. Lower heat. Simmer filling for 5-7 minutes, stirring constantly, until filling thickens.
  3. Place cooked filling in the refrigerator, allowing it to cool completely before using. Filling will become thicker as it cools.

FOR THE COCONUT CREAM CHEESE FROSTING

  1. Using a hand mixer or stand mixer, blend together softened butter and one cup of the powdered sugar. Blend in the rest of the sugar in batches, adding about a cup at a time.
  2. Add softened cream cheese and extracts to the sugar/butter mixture, blending until smooth and fluffy. Store frosting in the refrigerator until ready to use.

FOR THE DECORATIONS:

  1. Place first layer of cooled cake on a platter. Spread completely cooled pineapple filling on top of the cake. Place second layer of cake on top of the first layer.
  2. Spread frosting on top of and around the sides of the cake, covering it completely with a thick, even layer of frosting.
  3. Using clean hands, gently press handfuls of shredded coconut into the frosting around the sides of the cake. Decorate the top of the cake with pineapple rings, placing cherries in the center of each ring and in open areas, as shown in the photograph.

Find it online: https://mariebostwick.com/coconut-cake-with-pineapple-filling-the-book-club-for-troublesome-women-recipe-three/