Another week, another recipe using pineapple jam! Recently I posted the recipe for pineapple pork chops using the pineapple jam I made. This week I am posting the coconut cake recipe with pineapple jam filling.
This cake was DELICIOUS! A subtle coconut flavor in the cake itself, delicious pineapple filling in every bite, and the delicious flavor of refreshing coconut whipped cream and coconut flakes topping the cake. PERFECTION. This cake was good when it was freshly made at room temperature, but for some reason when we had leftover cake straight from the fridge it tasted even more amazing. I don't know if that's normal. Maybe I'm not normal. Whatever the case, it was GOOD. And you should make this cake.
You might notice that the pineapple jam recipe was posted in mid-August, and this cake is now being posted almost 2 months later. Don't worry, I didn't use old pineapple jam for the cake. I made the cake a looooong time ago, and the pineapple jam is long gone, as is the cake.
I don't do a lot of baking, but when I do make something it is a lot of fun spending a whole evening working on a cake! What boggles my mind is that this cake, which was very moderately sized, took over 1.5 hours to make (this is including a lot of time just waiting impatiently for it to cool). I can't imagine how people find the time to make 3-4 layered cakes. I'd be baking until 2 am!! I guess I just need more practice. 🙂
The weird thing is that the last time I made cake was pretty much exactly a year ago, and that cake also had coconut and pineapple in it - Piña Colada Tres Leches Cake. I guess we all know what kind of cakes I prefer! I have to make sure I make a reminder for myself this time next year to bake another tropical themed cake. I am sure Aldo won't object. In fact, he might object to waiting a whole year. 🙂
Coconut Cake with Pineapple Jam Filling
Makes: 1 9-inch cake (8 large slices). Total time: 1.5 - 2 hours.
- 3 cups all purpose flour
- 2/3 cup (~1.75-2 oz) coconut milk powder
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 1/4 cups egg whites (6 large egg whites)
- 1 1/2 cups milk, 2% or whole
- 2 tablespoons coconut extract
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 cup pineapple jam (or any jam/filling of your choice)
Coconut whipped cream:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 tablespoon coconut extract
Preheat oven to 350F. Grease a 9-inch spring-form release cake pan.
1. In a medium/large bowl, combine the flour, coconut milk powder, salt, and baking powder and mix well. In another bowl, combine the milk, egg whites and 2 tablespoons coconut extract and mix well.
2. In another large bowl, cream together the butter and the 1 cup sugar until the mixture is fluffy and light, and continue to beat for a total of 5 minutes, scraping down the sides of the bowl.
3. Add 1/3 of the milk/egg mixture to the butter and the sugar and mix well. Add about 1/3 of the flour mixture and mix well. Continue alternating between the milk/egg mixture and the flour mixture until all the ingredients are combined.
4. Add the batter to the greased cake pan, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool.
5. When the cake has cooled, carefully remove it from the cake pan and slice it in half. Spread the pineapple jam on one half of the cake, and carefully place the second half on top.
6. Make coconut whipped cream by whipping 1 cup heavy cream with 1 tablespoon powdered sugar. When soft peaks form, add the coconut extract and continue to beat until stiff peaks form and you have delicious whipped cream.
7. Spread the whipped cream around the cake as icing. In a medium bowl, combine the sweetened and un-sweetened coconut flakes and mix well. Sprinkle the coconut over the top and the sides of the cake, pressing the flakes into the cake around the sides to get the coconut to stick.