1 cup sweetened shredded coconut
110g cream cheese, soft
For the toasted coconut frosting
1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp coconut milk
1 tsp vanilla extract
1 ½ cups toasted coconut flakes (½ cup folded in, 1 cup for topping)
Pro tip: Garnish with pineapple rings and maraschino cherries for an eye-catching finish!
👩🍳 Step-by-step instructions
Step-by-step instructions
1. Bake the pineapple cake layers
Preheat oven to 350°F.
Grease and flour two 9-inch round cake pans.
Whisk together flour, sugar, baking soda, and salt in a bowl.
Whisk together eggs, drained pineapple, coconut milk, oil, and vanilla in another bowl.
Mix the wet and dry ingredients until smooth.
Divide the batter evenly between the pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Leave to cool completely before assembling.
2. Make the coconut filling
Whip the whipping cream and powdered sugar until stiff peaks form.
In a separate bowl, beat the cream cheese until smooth.
Fold in the shredded coconut, then carefully fold in the whipped cream.
3. Make the toasted coconut glaze
Whip the butter until creamy.
Gradually add the powdered sugar, coconut milk, and vanilla.
Fold in ½ cup of the toasted coconut (save the rest for garnish).
4. Assemble your dream cake
Place the first cake layer on a serving platter.
Spread the coconut filling evenly over the top.
Place the second cake layer on top.
Decorate the entire cake with toasted coconut cream.
Press the remaining toasted coconut flakes onto the sides and top.
Garnish with pineapple rings and cherries, if desired.
🌴 Serving Suggestions & Flavor Variations
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