Coconut Cream Cake with Pineapple Jam Filling

Introduction

Coconut Cream Cake with Pineapple Jam Filling is a delightful dessert that combines the rich flavors of coconut and sweet pineapple. It’s perfect for celebrations, parties, or simply to enjoy on a sunny day. This cake is not only delicious but also visually appealing with its fluffy layers and toasted coconut decoration. Whether you’re a baking novice or an experienced chef, this recipe is easy to follow and will impress your family and friends.

Why Make This Recipe

There are many reasons to make this Coconut Cream Cake! First, it’s a wonderful way to celebrate special occasions. The combination of coconut and pineapple brings a tropical vibe, making it feel like a mini-vacation right in your kitchen. Second, this cake is versatile! You can serve it at birthdays, holidays, or just as a sweet treat after dinner. Lastly, the recipe is straightforward, so even if you’re not a baking expert, you can create something that tastes amazing and looks stunning.

How to Make Coconut Cream Cake with Pineapple Jam Filling

Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1 cup shredded coconut
1 cup pineapple jam
1/2 cup crushed pineapple, drained
4 cups powdered sugar
1/4 cup coconut milk (for frosting)
1 teaspoon vanilla extract (for frosting)
1 cup shredded coconut, toasted (for decoration)

Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Gently fold in the shredded coconut until evenly distributed.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the pineapple jam filling, combine the pineapple jam and crushed pineapple in a small bowl. Mix well and set aside.
To prepare the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut milk, and beat until smooth. Stir in the vanilla extract.
Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the pineapple jam filling over the top. Add the second layer of cake and repeat the process with the remaining jam filling. Top with the final layer of cake.
Frost the top and sides of the cake with the coconut frosting. Sprinkle the toasted shredded coconut over the frosting for decoration.

How to Serve Coconut Cream Cake with Pineapple Jam Filling

Slice the Coconut Cream Cake into equal pieces and serve it on plates. The cake tastes best when served fresh, but it can also be kept in the fridge for later. This cake pairs wonderfully with a cup of tea or coffee.

How to Store Coconut Cream Cake with Pineapple Jam Filling

To store the cake, cover it tightly with plastic wrap or place it in an airtight container. You can keep it in the refrigerator for up to 5 days. If you need to keep it for longer, consider freezing slices wrapped in plastic wrap and then foil. They can last for about 2 months in the freezer.

Tips to Make Coconut Cream Cake with Pineapple Jam Filling

Make sure the butter is truly softened; this will help create a light and fluffy cake.
Use freshly grated coconut for extra flavor and texture if possible.
Don’t rush the cooling process! Make sure the cakes are completely cool before frosting to prevent melting.
Toast the coconut for decoration to enhance its flavor and add a beautiful golden color.

Variation

For a chocolate twist, you could add cocoa powder to the batter to create a coconut-chocolate hybrid cake. You can also replace pineapple jam with mango jam or any fruit jam of your choice for a different flavor profile.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in the refrigerator. Just frost them on the day you plan to serve.

2. Can I use dried coconut instead of shredded coconut?
Yes, dried coconut can work, but freshly shredded coconut will give you a softer texture and more moisture.

3. What can I substitute if I don’t have coconut milk?
You can use regular milk, almond milk, or any other non-dairy milk in place of coconut milk, although it will change the flavor slightly.

Enjoy baking this Coconut Cream Cake with Pineapple Jam Filling and indulge in the tropical flavors it offers!