Tropical Coconut Pineapple Cake!
Experience a tropical getaway with our delightful Tropical Coconut Pineapple Cake recipe! This moist and flavorful cake blends the irresistible sweetness of pineapple with the exotic richness of coconut, resulting in a heavenly dessert perfect for summer - or any time of year, especially if you’re in the tropics!
Ingredients Cake Base
8 tbsp unsalted butter, room temperature
1 cup white granulated sugar
3 eggs
1 tsp vanilla extract
1/4 cup milk
1 can (20 ounces) crushed pineapple, drained
1 cups unsweetened coconut flakes
2 cups all-purpose flour
1 tsp baking powder
Instructions making the Cake Base
Beat the 8 tbsp of butter, 1 cup of white granulated sugar, 3 eggs, and 1 tsp of vanilla extract together with an electric mixer until smooth. Add 1/4 cup of milk, the crushed pineapple, and 1 cup of coconut flakes, and mix well. In another bowl, combine 2 cups of all-purpose flour and 1 tsp of baking powder. Fold the dry ingredients into the wet ingredients. Pour the batter into a greased pie baking pan and bake in a preheated 350°F oven for about 1 hour, or until a toothpick comes out clean. Set aside to cool completely.
Ingredients Cake Topping
3 cups unsweetened coconut flakes
2 + 1/2 cup whole milk
2 + 1/4 cup coconut milk
1 tbsp powdered unflavored gelatin
7 large egg yolks
1 cup granulated sugar
6 tbsp cornstarch
1/2 tsp sea salt
1 tbsp unsalted butter
1 tbsp vanilla extract
1+ 1/2 cup heavy cream
Instructions making the Cake Topping
Spread the coconut flakes on a baking pan and toast the coconut flakes in the preheated 350°F oven for about 8 to10 minutes. Stir the flakes twice and toast until golden brown.
Heat 1 + 1/4 cup of milk in a small saucepan until almost boiling, stirring constantly. Add 1 + 1/2 cup of the toasted coconut flakes to the hot milk, stir, and cover. Let the mixture steep for 1 hour. Strain the coconut milk through a fine mesh strainer into a large saucepan, discarding the solids (coconut flakes), and then add the canned coconut milk.
Bring the mixture to a simmer over medium to high heat, then remove from heat and let it cool.
In a small bowl, pour the remaining 1 + 1/4 cup of cold milk and sprinkle the gelatin over it. Let it sit for 10 minutes. In a separate large bowl, whisk together the 7 egg yolks, the 1 cup of sugar, the 1 tsp of cornstarch, and the 1/2 tsp of sea salt until smooth. Add the gelatin milk mixture and whisk until well combined.
While whisking constantly, slowly pour the coconut milk mixture in a thin, steady stream into the egg mixture. Pour everything back into the saucepan and heat over medium-high heat. Cook the mixture, whisking constantly, until it thickens and starts to bubble. Once bubbling, continue to cook for about 2 more minute to remove any starchy taste.
Strain the mixture through a fine-mesh strainer into a clean large bowl. Stir in 1 tbsp of butter and 1 tbsp of vanilla extract until combined. Press plastic wrap against the surface of the mixture and chill until cool, about 2.5 hours.
Using an electric mixer on medium-high speed, whip the heavy cream in a separate medium size bowl. Gently fold the whipped cream into the pie filling in batches until just incorporated. Carefully spoon the creamy filling over the baked cake topping, mounding it in the middle and making decorative swirls with the back of a spoon. Chill the cake for at least 2 more hours. The cake topping needs to set and cool.
When ready to serve, garnish the cake with the remaining toasted coconut flakes.
Enjoy Your Tropics!
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