Coconut Pineapple Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F and prepare 2 6-inch cake pans with butter and parchment paper.

Step 2

In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Step 3

In a medium bowl, beat egg whites until stiff peaks form. Set aside for later.

Step 4

In a large bowl, beat butter and sugar until fluffy, roughly two minutes. Add the beaten egg whites and continue mixing until just combined. Add in coconut cream and vanilla bean paste and mix until fully combined.

Step 5

Gradually mix in the dry ingredients; stop mixing as soon as the wet and dry ingredients are fully combined and the batter is smooth. Fold in the shredded coconut.

Step 6

Pour into the prepared pans.

Step 7

Bake for 30-45 minutes, or until when a toothpick is inserted, it comes out clean.

Step 8

While baking, prepare the pineapple filling by mixing all filling ingredients in a saucepan over medium heat; mix together until a gentle simmer emerges and allow to simmer for five minutes as the mixture slightly thickens.

Step 9

Remove the cakes from the oven and let them cool on a wire rack while preparing the frosting.

Step 10

To prepare the frosting, beat the cream cheese and butter separately for a minute before combining them. Whip on medium speed for 4-10 mins (depending on how fluffy you want your frosting).

Step 11

Sift in the confectioner's sugar, and add in the vanilla.

Step 12

Beat for a minute or however long it takes for the confectioner's sugar to fully incorporate.

Step 13

Level your cake layers to smooth the tops, and cut them in half through the middle to make 4 layers. Stacked and layer the cakes with pineapple filling before frosting the cake fully and topping with coconut.

Step 14

Slice, serve, and enjoy!

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