Coconut Cake

The most amazing coconut cake with layers of fluffy coconut cake, pineapple filling, and topped with coconut cream cheese. The bundt bun is somewhat of a masterpiece, and it could be one of my all-time favorite buns!

I reached the status of a food nerd by how happy I am with this coconut cake. It is incredible! Dare I say it – it’s on par with my mom’s ridiculously amazing German chocolate cake. this is good.

The cake is incredibly moist (I hate that word, but should be used here), and not too sweet, which I really like because it blends so well with the flavors from the pineapple filling and frosting, without any ingredient being too sweet. Also, you can make the cake, filling and freezing in advance.

The recipe was inspired by this coconut cake from A Bountiful Kitchen. I added cream cheese buttercream with a little coconut milk for extra creaminess and hints of coconut flavor.

  • Ingredients:

°1 (15 1/4 ounce) pineapple can be crushed and made into juice, without filtering

° 1 12 cups butter or soft ghee

° 3 cups of sugar

° 5 large eggs

° 1/2 cup lime soft drink

° 3 cups cake flour, sifted

° 1 teaspoon lemon extract

° 1 teaspoon vanilla

° pineapple filling

° Cream cheese frosting:

° 1 package (6 ounces) frozen shredded coconut, thawed

° Appetizers: fresh mint

  • Directions :

Grease bottom and sides of 3 (9-inch) round pans; Liine bottoms with wax paper. Fat, flour, wax paper.

Drain the pineapple and reserve three quarters of a cup of juice. Remove ¼ cup of the reserved juice for the cream cheese, and reserve the crushed pineapple for the pineapple filling.

Beat the butter quickly with an electric mixer until creamy. Gradually add sugar while also mixing well. Adding eggs 1 at a time & beat To blended after every add .

Mix half a cup of pineapple juice with a soft drink. Add flour to butter mixture alternately with juice mixture, starting with flour and ending with flour. Whisk on a low speed until mixed after every addition. Stirring in excerpts. Pour over cakepans belly.

Bake at 350 degrees for 25 to 30 minutes or until a wooden stick inserted in the center comes out clean. remove it from the pans completely; Refrigerated on wire shelves.

Spread 3/4 cup of the pineapple filling between the cake layers and the rest of the filling on top of the cake. Spread cream cheese on the sides of the cake; Mark the tube around the top, if desired. Sprinkle coconut. Decorate as desired.

For the lemon and lime drink, we used 7Up. Its carbonation level makes the layers rise beautifully.

Enjoy !

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