Pineapple Coconut Cake
Dive into a tropical delight with this pineapple coconut cake. Featuring layers of moist cake, tangy pineapple and creamy coconut mousse, this dessert is sure to impress at any gathering. Simple yet indulgent, it's the perfect recipe for both novice bakers and seasoned pros.
Ingredients
- 5 largeeggs, separated
- 1 can(20 ounces) crushed pineapple
- 1 cupAll Purpose Flour
- 2 tspBaking Powder
- 1 cupSugar, divided
- 0.25 cupButter, melted
- 2 tspcoconut extract
- 1 tspVanilla Extract
- MOUSSE:
- 4 cupheavy whipping cream
- 1 cupconfectioners' sugar, divided
- 2 package(8 ounces each) cream cheese, softened
- 5 cupCoconut, Sweetened, shredded divided
Instructions
- 1
Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Drain the pineapple, reserving 1 cup of the juice. Preheat your oven to 350°F.
- 2
In a small bowl, combine the flour and baking powder. In another bowl, beat the egg yolks until slightly thickened. Gradually add 1 cup of sugar, beating it with a hand mixer at high speed until thick and lemon-colored. Beat in the melted butter, coconut extract, vanilla extract, and 1/2 cup of the reserved pineapple juice. Add the dry ingredients to the wet mixture and beat until well blended. Editor's Tip: When mixing the cake batter, use the paddle attachment on a stand mixer to get a smooth, evenly mixed batter without incorporating too much air.
- 3
With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold the beaten egg whites into the cake batter.
- 4
Transfer the batter to two greased and floured 9-inch round baking pans. Bake for 18 to 22 minutes, or until the cake springs back when lightly touched. Cool for 10 minutes before removing it from the pans to wire racks to cool completely.
- 5
In a large bowl, beat the whipping cream until it thickens. Add 1 cup of confectioners' sugar and continue beating until stiff peaks form. In another bowl, beat the cream cheese, crushed pineapple and remaining confectioners' sugar until blended. Stir in 2 cups of shredded coconut. Fold the whipped cream into the mixture. Cover and chill in the refrigerator for at least an hour.
- 6
Cut each cake horizontally into two layers. Place the bottom sponge layer on a cake plate and drizzle with 2 tablespoons of the reserved pineapple juice. Spread 2 cups of the mousse over the cake layer. Repeat the layers twice more. Top with the remaining cake layer and drizzle with the remaining pineapple juice. Spread the rest of the mousse over the top and sides of the cake. Press the remaining shredded coconut onto the top and sides of the cake. Refrigerate for at least one hour before serving.