Caramelized Pineapple and Coconut Layer Cake
This show-stopping layer cake features moist coconut-infused sponge layers filled with buttery, brown sugar caramelized pineapple and finished with a silky coconut cream frosting.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 cup canned coconut milk full fat, shaken
- 0.5 cup unsalted butter softened
- 3 large eggs room temperature
- 2 cups fresh pineapple finely diced
- 0.25 cup brown sugar packed
- 1 cup shredded coconut sweetened and toasted
- 8 oz cream cheese softened for frosting
- 2 tsp vanilla extract
- 2 tsp baking powder
- 0.5 tsp salt
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days. For the best flavor, let the cake sit at room temperature for 15 minutes before serving. You can make the pineapple filling up to 2 days in advance and store it in the fridge.