🍍 Pineapple Coconut Cream Cake – Ingredients

For the Cake:

• 1½ cups unsalted butter
• ⅓ cup vegetable oil
• 3 cups granulated sugar
• 6 large eggs + 2 egg yolks
• 3 cups cake flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup sour cream
• 1 tbsp vanilla extract
• 1¼ tsp coconut extract

For the Pineapple Filling:

• 2 cups crushed pineapple
• 2 tbsp cornstarch
• 2 tbsp unsalted butter
• 1 tsp fresh lemon juice
• 2 tsp vanilla extract

For the Frosting:

• 4 oz cream cheese
• 2 cups confectioner’s sugar
• 1 tsp heavy whipping cream
• 1 tsp coconut extract
• 1 cup sweetened coconut flakes

🧁 Instructions

1. Bake the Cake Layers

• Preheat oven to 325°F (163°C). Grease three 9-inch round cake pans.
• Beat butter and oil until fluffy. Add sugar and beat until pale yellow.
• Add eggs and yolks one at a time, mixing well.
• Slowly add flour, baking powder, and salt. Mix gently.
• Add sour cream, vanilla, and coconut extract. Mix until just combined.
• Divide batter into pans and bake for 27–32 minutes. Cool completely.

2. Make the Pineapple Filling

• In a pot, combine crushed pineapple, cornstarch, butter, lemon juice, and vanilla.
• Cook over medium heat for 8–10 minutes until thickened. Cool to room temperature.

3. Prepare the Frosting

• Beat cream cheese and butter until fluffy.
• Add confectioner’s sugar slowly, then whip in cream and coconut extract.
• Fold in coconut flakes.

4. Assemble the Cake

• Layer cake with pineapple filling between each layer.
• Frost the entire cake with cream cheese frosting.
• Press coconut flakes onto the sides and top.