Coconut Cake with Caramelised Pineapple Filling
Light buttery coconut layer cake filled with caramelised pineapple and coconut buttercream.
Equipment
- Large mixing bowl
- Electric whisk or stand mixer with paddle attachment
- Rubber spatula
- Two 8 inch round cake tins
- Sharp Knife
- Small saucepan
- Wooden spoon
- Palette knife
Ingredients
Coconut Cake
- 175 grams butter room temperature
- 250 grams caster sugar
- 3 whole eggs
- 175 grams full fat coconut milk
- 225 grams plain flour
- 1 1/2 tsp baking powder
- 90 grams unsweetened desiccated coconut
Pineapple Caramel Filling
- 1 whole pineapple ripe
- 150 grams caster sugar
- 50 grams butter
Coconut Buttercream
- 150 grams butter
- 50 grams creamed coconut
- 300 grams icing sugar
- 150 grams coconut milk full fat
To soak the cake
- 100 grams coconut milk
Instructions
Coconut Cake
- Preheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the butter and sugar. Using an electric whisk or stand mixer with the paddle attachment, beat for 2-3 minutes until pale and creamy.
- Add in the eggs, one by one, beating for another minute between additions.
- Add in half the coconut milk and flour and beat until just combined.
- Add in the reaming coconut milk and flour and beat until just combined.
- Add the desiccated coconut and mix by hand with a rubber spatula until fully combined.
- Grease and line two 8 inch round cake tins and pour all of the cake batter into the two tins evenly.
- Bake for 40-50 minutes until a skewer inserted into the middle comes out clean.
- Allow to cool fully before removing from tin and slicing.
Caramel Pineapple Filling
- Prepare the fresh pineapple by chopping off the top and tail. Remove the skin and slice into the pineapple flesh avoiding the tough centre. Chop into small squares and set to one side.
- Place a dry small saucepan on a low/medium heat. Add in about 1/5 or 30 grams of sugar into the saucepan.
- Heat until the sugar melts and starts to turn a light golden brown.
- Add in a heaped tablespoon of sugar and mix until dissolved fully. Continue this process until all the sugar has been added and has dissolved.
- Next, add in the butter and mix gently until combined.
- Add in the chopped fresh pineapple and continue cooking until all the sugar has completely melted and a deep golden brown colour has been achieved.
- Pour into another container or bowl immediately to prevent it from cooking further.
Coconut Buttercream
- Place the room temp butter into a large mixing bowl. Beat on medium for 2-3 minutes with an electric whisk or stand mixer with the paddle attachment until pale and creamy.
- Next, add in the creamed coconut and beat for another minute.
- Add in the icing sugar and coconut milk and continue beating for another 4-5 minutes until light and fluffy.
Cake Assembly
- Cut the cooled cakes into two, horizontally so you have four cake layers.
- Brush each layer liberally with coconut milk and fill with the buttercream and caramel pineapple filling.
- Use the remaining coconut buttercream to cover the sides and top of the whole cake. For decorating inspiration, check out my post above.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.