Pineapple Coconut Cake

This fluffy coconut cake is filled with an easy pineapple curd and finished with a cream cheese frosting and toasted coconut flakes. We love the bigger, unsweetened flakes, but if you prefer sweetened coconut for the outside it works just as well. The cake uses coconut milk to get extra flavor and it makes the cake quite rich. Since the cake batter uses oil instead of butter it stays soft and is easy to whisk together.

Yields: 10 - 12 Servings

Ingredients

FOR THE CAKE

Cooking spray
3 c. all-purpose flour
1 1/2 c. granulated sugar
3 tbsp. cornstarch
1 tbsp. baking powder
1 tsp. kosher salt
1 c. canned full fat coconut milk
3/4 c. vegetable oil
4 large eggs
1 tsp. pure vanilla extract

FOR THE PINEAPPLE CURD

4 egg yolks
3/4 c. granulated sugar
1/2 c. pineapple juice
4 tbsp. butter

FOR THE FROSTING

1 c. coconut flakes
1 (8-oz.) block cream cheese, softened
1/2 c. (1 stick) butter, softened
3 c. powdered sugar
1 tsp. pure vanilla extract

Instructions

Preheat oven to 350°. Grease two 8” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt.
In another large bowl, whisk together coconut milk, oil, eggs, and vanilla. Add to dry ingredients and mix until just combined. Divide batter evenly between cake pans.
Bake until a toothpick inserted in middle comes out clean, 25 to 30 minutes. Let cool completely.
Meanwhile, make curd: In a medium saucepan over medium heat, whisk together eggs, sugar, and pineapple juice. Bring to a simmer, reduce heat to low and let simmer until thickened, about 5 minutes. Turn off heat and whisk in butter. Strain curd through a fine mesh strainer into a bowl. Refrigerate until well chilled, at least 1 hour.
Make frosting: Preheat oven to 350°. Place coconut on a baking sheet in an even layer. Bake until lightly golden, 10 to 12 minutes, tossing halfway through. Let cool completely.
In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until no lumps remain.
Level tops of cakes as needed. Place one layer on a cake stand or serving dish. Add some frosting and spread out into an even layer. Use an offset spatula to then build and a short wall of frosting around the edge or transfer some frosting to a piping bag with a large round tip and pipe along the edge. Pour curd in center and spread into an even layer. Place second layer of cake on top and frost top and sides with remaining frosting.
Use your hands to press coconut flakes onto top and sides of cake. Keep refrigerated until ready to serve.

Recipes by Makinze Gore