If you’re looking for a dessert that bursts with tropical flavor, you’ve come to the right place! This Coconut Cream Cake with Pineapple Jam Filling is sure to bring joy to your table. Fluffy layers of coconut cake paired with sweet pineapple jam make for a delightful combination that everyone will love.

Why Make This Recipe

This cake is a perfect choice for family gatherings, celebrations, or just a special treat for yourself. It’s easy to make and looks so beautiful when you serve it. Plus, the flavors of coconut and pineapple work so well together, reminding you of sunny days and beach vacations. Trust me; once you try it, you’ll want to make it again and again!

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
1 teaspoon vanilla extract
1 cup shredded coconut, toasted

Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. Add the eggs one by one, mixing well after each addition. Now, stir in the vanilla and coconut extracts for extra flavor.
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. Start and end with the flour mixture. Gently fold in the shredded coconut until it’s evenly mixed in.
Divide the cake batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes are cooling, prepare the pineapple jam filling. Combine the pineapple jam and crushed pineapple in a small bowl and mix well.
For the frosting, beat the softened butter until creamy. Gradually add in the powdered sugar, alternating with the coconut milk. Keep mixing until it’s smooth, then stir in the vanilla extract.
Once the cakes are completely cool, 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. Finally, add the last layer of cake.
Frost the top and sides of the cake with the delicious coconut frosting. Sprinkle the toasted shredded coconut over the frosting to decorate.

How to Serve Coconut Cream Cake with Pineapple Jam Filling

Serve this cake on special occasions or even as a treat during the week. It’s great with a cup of coffee or tea. You can also add some fresh pineapple slices on the side for an extra tropical touch!

How to Store Coconut Cream Cake with Pineapple Jam Filling

You can store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3-5 days. If you want to keep it longer, you can freeze the layers before frosting. Just make sure to wrap them well.

Tips to Make Coconut Cream Cake with Pineapple Jam Filling

Make sure your butter is soft before starting. It helps in mixing everything well.
Don’t skip the cooling step! Letting the cakes cool completely will make it easier to frost.
Feel free to adjust the sweetness of the frosting by adding more or less powdered sugar.

Variation

You can add some chopped macadamia nuts or almonds for an added crunch. Coconut cream can also be used instead of frosting if you want a different texture.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cakes a day in advance and keep them in the fridge.

2. Can I use unsweetened coconut?
Sure! If you prefer less sweetness, unsweetened coconut is a great option.

3. What if I don’t have pineapple jam?
You can easily make a quick filling using crushed pineapple and a bit of sugar or use any fruit jam of your choice.

oconut Cream Cake with Pineapple Jam Filling

If you're looking for a dessert that bursts with tropical flavor, you’ve come to the right place! This Coconut Cream Cake with Pineapple Jam Filling is sure to bring joy to your table. Fluffy layers of coconut cake paired with sweet pineapple jam make for a delightful combination that everyone will love. Why Make This Recipe This cake is a perfect choice for family gatherings, celebrations, or just a special treat for yourself. It's easy to make and looks so beautiful when you serve it. Plus, the flavors of coconut and pineapple work so well together, reminding you of sunny days and beach vacations. Trust me; once you try it, you'll want to make it again and again!

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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
1 teaspoon vanilla extract
1 cup shredded coconut toasted

Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
In a large mixing bowl, cream the softened butter and granulated sugar together until it's light and fluffy. Add the eggs one by one, mixing well after each addition. Now, stir in the vanilla and coconut extracts for extra flavor.
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. Start and end with the flour mixture. Gently fold in the shredded coconut until it’s evenly mixed in.
Divide the cake batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes are cooling, prepare the pineapple jam filling. Combine the pineapple jam and crushed pineapple in a small bowl and mix well.
For the frosting, beat the softened butter until creamy. Gradually add in the powdered sugar, alternating with the coconut milk. Keep mixing until it’s smooth, then stir in the vanilla extract.
Once the cakes are completely cool, 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. Finally, add the last layer of cake.
Frost the top and sides of the cake with the delicious coconut frosting. Sprinkle the toasted shredded coconut over the frosting to decorate.