Coconut Cake with Pineapple Filling

Prep time: 25 min
Cook time: 30 min
Servings: 10
Yield: 10 servings
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Description

Perfect for any occasion, this small, loaf-shaped coconut cake is filled with a thick pineapple filling, frosted with a sweet icing, and sprinkled with toasted coconut flakes.

Ingredients

• 1 cup white sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons clear vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup coconut milk
• 3/4 cup crushed pineapple with juice
• 2 tablespoons cornstarch
• 3 3/4 cups confectioners' sugar
• 3/4 cup shortening
• 1 teaspoon clear vanilla extract
• 1/3 cup coconut milk, or as needed
• 1 1/2 cups flaked coconut, or to taste

Directions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
2 Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.
3 Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
4 Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
5 Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.
6 Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
7 Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.