Introduction
Welcome to the world of decadent desserts! Today, we’re diving into the delightful realm of Coconut Cream Cake with Pineapple Jam Filling. This recipe is a true gem, combining the tropical flavors of coconut and pineapple into a heavenly treat. Whether you’re a seasoned baker or just starting your culinary journey, this cake is sure to impress. Get ready to tantalize your taste buds and transport yourself to a tropical paradise!
Why You’ll Love This Recipe
There are countless reasons why this Coconut Cream Cake with Pineapple Jam Filling will become your new favorite dessert. First and foremost, it’s incredibly easy to make. Even if you’re a beginner in the kitchen, you’ll be able to whip up this masterpiece with ease. The combination of fluffy coconut cake layers and tangy pineapple jam filling creates a symphony of flavors that will leave you craving for more. Plus, this recipe is completely homemade, ensuring that every bite is filled with love and care.
Ingredients
Before we get started, let’s gather all the ingredients we’ll need:
- For the coconut cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- For the pineapple jam filling:
- 2 cups fresh pineapple, diced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- For the coconut cream frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon coconut extract
- 1 cup shredded coconut, for garnish
Feel free to customize this recipe by adding your own twists. You can substitute the shredded coconut with toasted coconut flakes for an extra crunch, or use canned pineapple instead of fresh if it’s more convenient for you. Let’s move on to the step-by-step instructions to bring this cake to life!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients.
- Gently fold in the shredded coconut.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, let’s prepare the pineapple jam filling. In a saucepan, combine the diced pineapple, granulated sugar, lemon juice, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and the pineapple becomes tender. Remove from heat and let it cool.
- Once the cakes have cooled, it’s time to assemble our masterpiece. Place one cake layer on a serving plate. Spread a generous amount of pineapple jam filling on top.
- Add the second cake layer and repeat the process, finishing with the third cake layer.
- Now, let’s prepare the coconut cream frosting. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
- Spread the coconut cream frosting evenly over the cake, covering the top and sides.
- Garnish with shredded coconut for an extra touch of tropical goodness.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
- Slice, serve, and enjoy a slice of paradise!
Expert Tips for Success
Here are a few tips to ensure your Coconut Cream Cake with Pineapple Jam Filling turns out perfectly:
- Make sure all your ingredients are at room temperature before starting. This helps them blend together smoothly.
- When folding in the shredded coconut, be gentle to avoid deflating the batter.
- For a more intense coconut flavor, you can brush each cake layer with coconut milk before adding the pineapple jam filling.
- If you prefer a sweeter frosting, you can increase the amount of powdered sugar in the coconut cream frosting.
- Toasting the shredded coconut before garnishing adds a delightful nutty flavor.
Variations and Substitutions
Don’t be afraid to get creative with this recipe! Here are a few variations and substitutions you can try:
- If you’re not a fan of pineapple, you can substitute it with your favorite fruit jam or preserves.
- For a tropical twist, add diced mango or passion fruit to the pineapple jam filling.
- If you’re following a gluten-free diet, you can use a gluten-free flour blend instead of all-purpose flour.
- Vegans can substitute the eggs with flax eggs and use coconut cream instead of heavy cream for the frosting.
Feel free to experiment and make this recipe your own!
Serving Suggestions
This Coconut Cream Cake with Pineapple Jam Filling is a show-stopper on its own, but you can take it to the next level with some serving suggestions:
- Top each slice with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
- Serve with a side of fresh tropical fruits like mango, papaya, or kiwi.
- Pair with a refreshing piña colada or a tropical mocktail for the ultimate tropical experience.
However you choose to serve it, this cake is guaranteed to impress your family and friends!
FAQs
Q: Can I make this cake in advance?
A: Absolutely! You can bake the cake layers and prepare the pineapple jam filling a day in advance. Assemble and frost the cake on the day you plan to serve it for the best texture and flavor.
Q: How should I store the leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making it even more delicious!
Q: Can I freeze this cake?
A: Yes, you can freeze this cake! Wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep well for up to 3 months. Thaw it in the refrigerator overnight before serving.
Final Thoughts
Coconut Cream Cake with Pineapple Jam Filling is a true tropical delight that will transport you to a sunny paradise with every bite. The fluffy coconut cake, tangy pineapple jam filling, and creamy coconut frosting create a symphony of flavors that will leave you craving for more. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. So, gather your ingredients, follow the step-by-step instructions, and get ready to embark on a culinary adventure. Don’t forget to share your experience and let us know how it turned out. Enjoy!
Coconut Cream Cake with Pineapple Jam Filling
A tropical delight featuring fluffy coconut cake layers with a tangy pineapple jam filling and creamy coconut frosting. This Coconut Cream Cake with Pineapple Jam Filling is a true gem that will transport you to a sunny paradise with every bite!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 2 cups fresh pineapple, diced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon coconut extract
- 1 cup shredded coconut, for garnish
Directions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients.
- Gently fold in the shredded coconut.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the pineapple jam filling. In a saucepan, combine the diced pineapple, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the pineapple becomes tender. Remove from heat and let it cool.
- Once the cakes have cooled, assemble the cake by layering cake, pineapple jam filling, and repeating with the remaining cake layers.
- Prepare the coconut cream frosting. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
- Spread the coconut cream frosting evenly over the cake, covering the top and sides.
- Garnish with shredded coconut for an extra tropical touch.
- Refrigerate the cake for at least 2 hours before serving.
- Slice, serve, and enjoy!
Nutrition Facts
