Coconut Cake with Pineapple Filling

Perfect for any occasion, this small, loaf-shaped coconut cake is filled with a thick pineapple filling, frosted with a sweet icing, and sprinkled with toasted coconut flakes.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 669 Calories

Ingredients

• 1 cup white sugar
• 1 ½ cups all-purpose flour
• ¾ cup shortening
• 2 tablespoons cornstarch
• 2 large eggs
• ½ cup unsalted butter, softened
• 3 ¾ cups confectioners' sugar
• 1 ¾ teaspoons baking powder
• ½ cup coconut milk
• ¾ cup crushed pineapple with juice
• 2 teaspoons clear vanilla extract
• 1 teaspoon clear vanilla extract
• ⅓ cup coconut milk, or as needed
• 1 ½ cups flaked coconut, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

Step 2

Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.

Step 3

Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.

Step 4

Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.

Step 5

Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.

Step 6

Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.

Step 7

Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.