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Piña Colada Cake

Barbara
Calling all coconut and pineapple lovers! A delectably creamy coconut cake with a sweet pineapple filling.
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Prep Time 55 minutes
Cook Time 35 minutes
Refrigerate 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 1 cake

Equipment

  • 2 9 inch cake pans
  • stand or hand mixer
  • Parchment paper

Ingredients
  

For the cake:

  • non stick cooking spray
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 cups sugar
  • 13.5 oz can unsweetened coconut milk, divided
  • 2 tsp coconut extract
  • 5 large egg whites

For the filling:

  • 20 oz can of crushed pineapple
  • ⅔ cup sugar
  • 2 tbsp corn starch

For the frosting:

  • 8 oz cream cheese, softened
  • ½ cup sugar
  • remaining coconut milk
  • 2 tsp coconut extract
  • 1¾ cups heavy whipping cream
  • 1 cup shredded sweetened coconut

Instructions
 

Make the filling:

  • Place crushed pineapple, cornstarch and sugar in a saucepan and heat over medium heat.
  • Bring to a simmer, stirring mixture constantly until the mixture thickens, about 6-8 minutes.
  • Remove pan from heat and allow mixture to cool slightly, then pour it into a container.
  • Place plastic wrap directly on the surface to prevent a skin from forming and refrigerate until ready to use.

Make the cake:

  • Preheat oven to 350℉.
  • Line the bottom of two 9-inch cake pans with parchment paper and spray generously with non stick cooking spray. Set aside.
  • Combine flour, baking powder and salt in a bowl and set aside.
  • In another mixing bowl beat softened butter until light and fluffy. Add the sugar and beat together with the butter for another minute or two.
  • Add 2 teaspoons coconut extract and 1¼ cups coconut milk to the butter and sugar (reserve the remaining coconut milk for the frosting). Beat until well combined.
  • Slowly add the flour a cup at a time, and continue mixing until all the ingredients are well combined and smooth, about two to three minutes.
  • In another mixing bowl beat the egg whites on high speed until stiff peaks form.
  • Gently fold the egg whites into the cake batter just until incorporated. Do not over mix.
  • Divide batter evenly between the two prepared cake pans.
  • Bake for 30-35 minutes or until a tooth pick inserted in the middle comes out clean.
  • Remove from the oven and allow cakes to cool completely.

Make the frosting:

  • In the bowl of a stand mixer with a whisk attachment, beat softened cream cheese until smooth and fluffy.
  • Add sugar, reserved coconut milk, and coconut extract.
  • Beat at high speed until smooth and fluffy, about 2-3 minutes.
  • Reduce speed to low, add whipping cream. Increase speed to high and beat until frosting increases in volume and soft peaks begin to form.

Assemble cake:

  • Place one cake layer on a platter.
  • Spread chilled pineapple filling evenly over the first cake layer.
  • Top with the second cake layer.
  • Frost the cake with the frosting covering the entire cake.
  • Sprinkle the top and sides of the cake with shredded coconut.
  • Refrigerate for 3-4 hours before serving.
Keyword cake, coconut, pineapple