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Instructions
Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is essential to achieve the perfect cake texture.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix.
- Gently fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into 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.
Step 2: Prepare the Pineapple Filling
- In a small saucepan, combine the drained pineapple, sugar, cornstarch, and lemon juice. Stir the mixture well.
- Cook the mixture over medium heat, stirring constantly, until it thickens and becomes a jam-like consistency, about 5-7 minutes.
- Remove from heat and let the filling cool completely before using it between the cake layers.
Step 3: Prepare the Coconut Frosting
- In a large mixing bowl, combine the sweetened condensed milk and heavy whipping cream. Whisk them together until smooth and slightly thickened.
- Stir in the shredded coconut and vanilla extract. The frosting should be thick and creamy—perfect for spreading over the cake layers.
Step 4: Assemble the Cake
- Once the cakes have cooled completely, slice each cake in half horizontally to create four layers.
- Place the first layer on a serving platter or cake stand and spread a generous amount of the pineapple filling over the top, leaving a small border around the edges.
- Add the second layer of cake and top it with another layer of pineapple filling.
- Continue layering with the third and fourth cake layers, filling the remaining layers with the pineapple filling as you go.
- Once the layers are stacked, frost the entire cake with the coconut frosting, covering the sides and top evenly.
- For the finishing touch, sprinkle additional shredded coconut over the top and sides of the cake, pressing it gently into the frosting.
Step 5: Chill and Serve
- Refrigerate the cake for at least an hour to allow the frosting to set and the flavors to meld together.
- Slice and serve! This cake pairs wonderfully with a cold glass of iced tea or as a centerpiece at your next celebration.
Tips for the Best Coconut Cake
- Fresh Coconut: If you have access to fresh coconut, feel free to use it instead of shredded coconut. It will add an extra layer of flavor and texture to the cake.
- Pineapple: For an extra burst of tropical flavor, consider adding a tablespoon of rum to the pineapple filling for a bit of a kick.
- Make Ahead: The cake can be made a day ahead of time and refrigerated until you’re ready to serve. The flavors only improve as the cake sits in the fridge!
- Frosting Tip: If you want a smoother frosting, use an electric mixer to whip the heavy cream before adding it to the condensed milk mixture. This will help create a fluffier, lighter frosting.
Why This Cake Will Become Your Go-To Dessert
This old-fashioned coconut cake with pineapple filling is more than just a dessert; it’s a celebration of tropical flavors and timeless recipes. With its layers of moist coconut cake, tangy pineapple filling, and rich coconut frosting, it’s a cake that will delight anyone who takes a bite.
Perfect for holidays, birthdays, or just because, this cake is an irresistible treat that is bound to make you nostalgic for the good old-fashioned desserts of yesteryear. It’s a cake that feels like a warm hug in every slice. Treat yourself and your loved ones to this decadent coconut cake, and you’ll soon see why it’s a classic that never gets old.
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