The most AMAZING Coconut Cake with layers of soft coconut cake, pineapple filling, and topped with coconut cream cheese frosting. The assembled cake is somewhat of a masterpiece, and could be one of my favorite cakes of all time!<\/p>\n
I\u2019ve reached food nerd status by how happy this Coconut Cake makes me. It\u2019s incredible! Dare I say it\u2013it\u2019s on the same level as my Mom\u2019s ridiculously amazing German Chocolate Cake. It\u2019s that good.<\/p>\n
The cake is incredibly moist (I hate that word, but it must be used here), and not overly sweet, which I really love because it blends so well with the flavors from the pineapple filling and frosting, without any one element being too sweet. Also, you can make the cake, filling and frosting in advance.<\/p>\n
Ingredients<\/p>\n
For the Coconut Cake:<\/p>\n
\u25a22 cups all-purpose flour<\/p>\n
\u25a21 Tablespoon baking powder<\/p>\n
\u25a21 teaspoon salt<\/p>\n
\u25a21\/2 cup unsalted butter , room temperature<\/p>\n
\u25a22 cups granulated sugar<\/p>\n
\u25a213.5 ounces canned unsweetened coconut milk , divided<\/p>\n
\u25a21 1\/2 teaspoons coconut extract<\/p>\n
\u25a25 large egg whites<\/p>\n
For the Pineapple Filling:<\/p>\n
\u25a220 ounce can crushed pineapple<\/p>\n
\u25a22\/3 cup granulated sugar<\/p>\n
\u25a22 Tablespoons cornstarch<\/p>\n
For the Coconut Cream Cheese Frosting:<\/p>\n
\u25a21\/2 cup butter , room temperature<\/p>\n
\u25a28 ounces cream cheese , room temperature<\/p>\n
\u25a24-5 cups powdered sugar<\/p>\n
\u25a21 \u2013 2 Tablespoons leftover coconut milk , regular milk<\/p>\n
\u25a21 cup shredded sweetened coconut<\/p>\n
Instructions<\/p>\n
Coconut Cake:<\/p>\n
Preheat oven to 350 degrees F. Line the bottom of two 8 inch cake pans with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.<\/p>\n
In mixing bowl, whisk together flour, baking powder and salt. Set aside.<\/p>\n