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Coconut Pineapple Cake Recipe

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Indulge in the tropical flavors of this delicious Coconut Pineapple Cake. This cake is moist, rich, and bursting with the sweetness of pineapple and the creaminess of coconut. Perfect for any special occasion or just as a treat for yourself, this cake will transport you to a tropical paradise with every bite.

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Ingredients

For the Cake:

  • 1 (15 1/4-ounce) can crushed pineapple in juice, undrained
  • 1 1/2 cups butter or margarine, softened
  • 3 cups sugar
  • 5 large eggs
  • 1/2 cup lemon-lime soft drink (such as Sprite or 7UP)
  • 3 cups cake flour, sifted
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract

For the Pineapple Filling:

  • 1 (15 1/4-ounce) can crushed pineapple in juice, undrained
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt

For the Cream Cheese Frosting:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (6-ounce) package frozen flaked coconut, thawed

Garnish:

  • Fresh mint sprig (optional)

Instructions

Step 1: Prepare the Cake

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Mix the Wet Ingredients:
    • In a large mixing bowl, beat 1 1/2 cups softened butter or margarine with 3 cups of sugar until light and fluffy.
    • Add the 5 large eggs one at a time, beating well after each addition.
  3. Combine with Dry Ingredients:
    • Gradually add the sifted 3 cups of cake flour to the butter mixture, alternating with 1/2 cup of lemon-lime soft drink, beginning and ending with flour.
    • Stir in 1 teaspoon each of lemon extract and vanilla extract.
    • Fold in the undrained crushed pineapple from the can.
  4. Bake the Cake:
    • Pour the batter evenly into the prepared cake pans.
    • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 2: Prepare the Pineapple Filling

  1. Cook the Filling:
    • In a medium saucepan, combine the crushed pineapple in juice, 1 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt.
    • Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.
    • Remove from heat and let it cool completely.

Step 3: Prepare the Cream Cheese Frosting

  1. Mix the Frosting:
    • In a large mixing bowl, beat 2 packages of softened cream cheese with 1/2 cup softened butter until smooth.
    • Gradually add 4 cups of powdered sugar, beating until light and fluffy.
    • Stir in 1 teaspoon of vanilla extract.
    • Fold in the thawed 6-ounce package of flaked coconut.

Step 4: Assemble the Cake

  1. Layer the Cake:
    • Place one cake layer on a serving plate. Spread half of the pineapple filling over the cake layer.
    • Top with the second cake layer and spread the remaining pineapple filling.
    • Place the third cake layer on top.
  2. Frost the Cake:
    • Spread the cream cheese frosting over the top and sides of the cake.
  3. Garnish:
    • Garnish with fresh mint sprig if desired.

Cook Notes and Variations

  • Make Ahead: The cake layers and pineapple filling can be made a day ahead. Store the cake layers tightly wrapped at room temperature and the filling in the refrigerator.
  • Storage: Store the assembled cake in the refrigerator. Allow it to sit at room temperature for about 30 minutes before serving.
  • Substitutions: If you prefer a less sweet cake, reduce the amount of sugar in the frosting. You can also use fresh pineapple instead of canned for a fresher taste.
  • Decoration: For a more decorative cake, you can add toasted coconut flakes on top or around the sides of the cake.

Keto and Low-Carb Versions

Keto Version:

  • Cake: Use almond flour or coconut flour instead of cake flour. Substitute sugar with a keto-friendly sweetener like erythritol or stevia.
  • Filling and Frosting: Use sugar-free pineapple syrup and a low-carb thickener like xanthan gum. Use full-fat cream cheese and a sugar substitute for the frosting.

Low-Carb Version:

  • Cake: Use a combination of almond flour and coconut flour. Substitute sugar with a low-carb sweetener.
  • Filling and Frosting: Use a sugar-free sweetener for the filling and frosting. Opt for full-fat cream cheese and heavy cream.

Frequently Asked Questions (FAQs)

Q: Can I use fresh pineapple instead of canned?

A: Yes, you can use fresh pineapple. Simply crush the pineapple and use it along with its juice.

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Q: How do I store the cake?

A: Store the cake in the refrigerator. Allow it to come to room temperature before serving for the best flavor and texture.

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Q: Can I freeze the cake?

A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator before serving.

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Q: Can I use a different frosting?

A: Yes, you can use buttercream or whipped cream frosting if you prefer. Adjust the sweetness according to your taste.

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Q: What can I use instead of a lemon-lime soft drink?

A: You can use sparkling water or soda water with a splash of lemon or lime juice as a substitute.

This Coconut Pineapple Cake is a delightful tropical treat that combines the sweetness of pineapple with the richness of coconut and cream cheese. Whether you’re making it for a special occasion or just because, this cake is sure to impress your family and friends. Enjoy the burst of flavors and the moist, tender crumb that makes this cake truly irresistible. Happy baking

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