Instructions
- 1
Beat butter and sugar until fluffy. Add eggs, then coconut milk. Mix in flour and shredded coconut.
- 2
Bake in 3 layers at 350°F for 28-30 minutes. Cool completely.
- 3
Pineapple curd: blend fresh pineapple smooth. Cook with egg yolks, sugar and butter, stirring constantly, until thick. Strain and cool.
- 4
Coconut frosting: beat cream cheese with coconut cream and powdered sugar until smooth.
- 5
Spread pineapple curd between layers, then coconut frosting over the curd.
- 6
Frost the entire exterior with coconut frosting.
- 7
Press toasted coconut flakes all over the sides and top.
- 8
Garnish with dehydrated pineapple flowers and fresh mint.
Baker's Tip
Reduce the fresh pineapple before making the curd by cooking it for 5 minutes to concentrate the flavor and evaporate excess liquid — fresh pineapple is very high in water which makes the curd thin and runny if not cooked down first.
Frequently Asked Questions
How do I make dehydrated pineapple flowers?
Slice fresh pineapple very thin (1-2mm) using a mandoline. Pat completely dry with paper towels. Place in a mini muffin tin to form the flower shape. Dehydrate at 200°F for 2-3 hours until dry but still slightly pliable. Cool in the muffin tin until completely crisp.
Can I use canned pineapple for the curd?
Yes — drain very well and blend smooth. The curd will taste slightly less vibrant than fresh but still excellent. Avoid pineapple in syrup — use pineapple in juice which has cleaner, less artificial flavor.
How do I toast coconut flakes without burning them?
Spread on a baking sheet in a single layer. Bake at 325°F for 8-12 minutes, stirring every 3 minutes, until golden and fragrant. Coconut burns extremely fast once it starts coloring so watch constantly in the last few minutes. Remove immediately from the hot pan onto a plate.
Can I make this cake nut-free?
This recipe is already nut-free. For coconut-free, replace coconut milk with whole milk, omit the shredded coconut in the batter, use heavy cream frosting, and skip the coconut coating. The pineapple curd filling can remain as-is for a delicious vanilla-pineapple cake.
About This Recipe
A tropical celebration cake — coconut milk sponge layers filled with fresh pineapple curd, coconut cream frosting and toasted coconut flakes pressed into the sides. Garnished with fresh pineapple flowers and toasted coconut for a resort-worthy finish.
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