This Coconut Cream Cake with Pineapple Jam Filling is like a slice of sunshine: soft, fluffy coconut cake layers, a sweet-tart pineapple surprise in the center, and a cloud of coconut whipped cream frosting. It’s elegant, island-inspired, and totally unforgettable.
Why You’ll Crave It:
- Tender coconut cake with a moist, velvety crumb
- Bright pineapple jam that brings a pop of tropical flavor
- Whipped coconut cream frosting that’s light, creamy, and dreamy
- Looks fancy — tastes like paradise
Ingredients
For the Coconut Cake:
- 2 1/4 cups cake flour (or all-purpose flour + 2 tbsp cornstarch)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temp
- 1/2 cup coconut oil (or use all butter for a classic version)
- 1 1/2 cups granulated sugar
- 4 egg whites
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but recommended)
- 1 cup coconut milk (from a can, stirred well)
- 1/2 cup shredded sweetened coconut (optional, for texture)
For the Pineapple Jam Filling:
- 1 1/2 cups crushed pineapple (drained, but reserve juice)
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2–3 tbsp pineapple juice (as needed)
For the Coconut Cream Frosting:
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp coconut extract
- Optional: 1/4 cup cream cheese for stability
- 1/2 cup toasted coconut flakes (for decorating)