Coconut Pineapple Layer Cake
I guess you could call this a pina colada cake or a pineapple coconut layer cake, yellow cake, pineapple filling and a coconut whipped cream frosting generously covered in flaked coconut. I use my Tender Yellow Cake recipe, adapted James McNair’s whipped cream frosting and made a simple pineapple filling using crushed pineapple. I have been making this cake for years and it’s requested all the time.
The Yellow cake is a very old recipe penned by my Mom after years of research and IMHO it’s the best yellow cake ever. Tender, fine crumb and very moist. It contains vegetable oil, not butter and the egg whites are separated and whipped making this cake light and it has a great rise. Click here for the recipe, I have published it several times.
1 20 oz can crushed pineapple, unsweetened in it’s own juice (or use fresh pineapple if you prefer)
1/2 cup sugar
1/4 cup corn starch
1 tsp lemon zest
pinch of salt
1 tbs butter
Place contents of the can of pineapple in a medium saucepan, add the sugar, cornstarch,lemon zest and salt and whisk or mix to combine making sure there are no lumps.
Turn heat to medium high and cook stirring constantly until mixture thickens. Remove from heat, add the butter and stir until it’s melted. Spoon into heat proof bowl, cover with plastic wrap that sits directly on the mixture. Let come to room temperature and then refrigerate until completely cooled or over night.
Coconut Whipped Cream Frosting
adapted from James McNair’s whipped cream frosting
1/2 cup full fat coconut milk
3 tsp corn starch
1/4 cup + 1 tbs powdered sugar
1 1/2 cup heavy cream very cold
1 tsp vanilla
Place coconut milk, cornstarch and powdered sugar in small saucepan, whisk to remove any lumps. Turn heat to medium high and cook until mixture thickens. Remove from heat and spoon into a bowl, let come to room temperature stirring frequently to keep skin from forming or cover with plastic wrap placed directly on the mixture and let sit until cool.
Chill the whisk attachment or beaters of your mixer along with the bowl. Add the heavy cream, beat until it begins to hold shape, now add the coconut milk mixture and vanilla extract and continue beating until it becomes thick and is a spreading consistency. Use immediately or refrigerate until ready to use.
Frost the cake with the whipped cream frosting, I start from the center and work the frosting down the sides of the cake doing a crumb layer first then finishing if off nice and smooth.
I like to mix sweetened regular flaked coconut with unsweetened large flakes, it looks nice but it also is a bit less sweet. using all one kind is either too sweet or not sweet enough and a mix I find to be perfect.