Coconut Cake with Pineapple Filling

I made this coconut cake and frosting for my daughters birthday at the end of June this year. I made a key lime, pineapple curd filling (using key lime juice and pineapple juice). It tasted amazing

The most AMAZING Coconut Cake, with layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly.

INGREDIENTS

For the Coconut Cake:

• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter , room temperature
• 2 cups granulated sugar
• 13.5 ounces canned unsweetened coconut milk , divided
• 1 1/2 teaspoons coconut extract
• 5 large egg whites

For the Pineapple Filling:

• 20 ounce can crushed pineapple
• 2/3 cup granulated sugar
• 2 Tablespoons cornstarch

For the Coconut Cream Cheese Frosting:

• 1/2 cup butter , room temperature
• 8 ounces cream cheese , room temperature
• 4-5 cups powdered sugar
• Remaining coconut milk , or 2 tablespoons regular milk
• 1 cup shredded sweetened coconut

Instructions

For the cake:

• Line the bottom of two 8 or 9-inch cake pans with wax or parchment paper.
• Preheat oven to 350 degrees F.
• In mixing bowl, whisk together flour, baking powder and salt. Set aside.
• In a separate mixing bowl, beat the butter on medium speed (with hand or stand mixer) for 1 minute, until light and fluffy.
• Add sugar and mix 1 minute.
• Add 1 1/4 cups coconut milk and coconut extract and mix.
• Gradually add flour mixture and mix on medium speed for 2 minutes.
• In another bowl, beat egg whites until stiff peaks form.
• Fold the egg whites into the batter until incorporated.
• Spray the bottom and sides of the lined cake pans with non-stick cooking spray. Divide batter evenly between the pans.
• Bake at 350 degrees F 23-28 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove the pans from the oven and  allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely.
• Once cakes have cooled, use a sharp serrated knife cut each cake round in half horizontally, so that you end up with four cake rounds.
• At this point I like to freeze the cakes for several hours or up to 3 weeks. They're much easier to assemble and frost when they are frozen. But, you can assemble them fresh, the day of.

more instructions please visit: https://tastesbetterfromscratch.com/coconut-cake-with-pineapple-filling/