Description
A moist, tropical coconut cream cake layered with pineapple jam and topped with coconut frosting, perfect for any occasion.
Ingredients
– Unsalted butter, granulated sugar, large eggs, vanilla extract, coconut extract, all-purpose flour, baking powder, salt, coconut milk, shredded coconut
– Pineapple jam, crushed pineapple (drained)
– Unsalted butter (for frosting), powdered sugar, coconut milk, vanilla extract, toasted shredded coconut
Instructions
1. Preheat oven to 350°F (175°C) and prepare three 9-inch pans.
2. Cream butter and sugar; add eggs and extracts.
3. Mix dry ingredients separately and add alternating with coconut milk.
4. Fold in shredded coconut, divide into pans, and bake 25–30 minutes.
5. Cool cakes completely.
6. Mix pineapple jam and crushed pineapple.
7. Beat frosting ingredients until smooth.
8. Assemble: layer cake with jam filling, frost, and top with toasted coconut.
Notes
– Use room temperature ingredients.
– Chill before slicing for cleaner cuts.
– Substitute mango preserves for a twist.