PICTURED: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
This moist coconut cake is filled with an easy pineapple curd and finished with cream cheese frosting and toasted coconut flakes. We like the larger, unsweetened flakes, but if you prefer sweet coconut for the outside, this works just as well. The cake uses coconut milk to get more flavor and makes it quite rich. Because the cake batter uses oil instead of butter, it stays soft and is easy to mix.
Making the pineapple curd is easy, but requires some attention. Eggs can curdle easily if left unstirred or if the pan gets too hot too quickly. Whisking over low heat is best. The curd is strained at the end to remove any curdled eggs and to make a silky smooth pineapple curd.
Try more of our pineapple desserts before the end of summer.
Have you done this before? Let us know how it went in the comments below!
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Yields:
10 – 12
portions
Preparation time:
0
hours
20
minutes
Total time:
3
hours
0
minutes
For the cake
Granulated sugar
canned whole coconut milk
pure vanilla extract
For the icing
(8 oz) block cream cheese, softened
(1 stick) softened butter
pure vanilla extract
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- Preheat the oven to 350°. Grease two 8-inch cake pans with parchment paper and grease with cooking spray. In a large bowl, combine flour, sugar, cornstarch, baking powder and salt.
- In another large bowl, whisk together the coconut milk, oil, eggs and vanilla. Add to dry ingredients and mix until just combined. Divide the batter evenly between the cake pans.
- Bake until a toothpick inserted in the middle comes out clean, 25 to 30 minutes. Let cool completely.
- Meanwhile, make the curd: In a medium saucepan over medium heat, whisk together the eggs, sugar and pineapple juice. Bring to a boil, reduce heat to low and simmer until thickened, about 5 minutes. Turn off the heat and whisk in the butter. Strain the curd through a fine mesh strainer into a bowl. Refrigerate until well chilled, at least 1 hour.
- Make the icing: Preheat the oven to 350°. Place the coconut on a baking sheet in an even layer. Bake until lightly browned, 10 to 12 minutes, stirring 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 the tops of the cakes as needed. Place one layer on a cake stand or serving platter. Add a little frosting and spread in an even layer. Use an offset spatula to then build a small wall of frosting around the edge, or transfer some frosting to a piping bag with a large round tip and a pipe along the edge. Pour the curd in the center and spread in an even layer. Place second layer of cake on top and frost top and sides with remaining frosting.
- Use your hands to press the coconut flakes onto the top and sides of the cake. Keep in cool until serving.
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PICTURED: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
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