Creamy Pineapple Coconut Cake

This creamy pineapple coconut cake is an absolute flavor explosion! It’s surprisingly easy to make and brings a tropical touch to any dessert table.

Ingredients for the Creamy Pineapple Coconut Cake

• 3 eggs
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup shredded sweetened coconut
• 3 tbsp whole milk
• 3 tbsp coconut milk
• 1 tsp baking powder
• Pinch of salt
• 1 ripe pineapple, diced into small cubes + 1 cup granulated sugar

Cream Layer:

• 1 can (14 oz) sweetened condensed milk
• ½ cup coconut milk
• 2 egg yolks
• ¾ cup whole milk
• 4 tbsp cornstarch
• ½ tsp coconut extract

Marshmallow Topping:

• 2 egg whites
• 1 cup granulated sugar
• ½ tsp lemon juice
• Shredded coconut for garnish

How to Make Creamy Pineapple Coconut Cake

1. In a bowl, toss the diced pineapple with 1 cup of sugar. Set aside to macerate.
2. Using an electric mixer, beat the egg whites with a pinch of salt. Gradually add half of the sugar until stiff peaks form.
3. In a separate bowl, whisk the strained egg yolks with the coconut milk and the remaining sugar. Fold this into the beaten egg whites.
4. Gradually incorporate the sifted flour and baking powder, alternating with the milk. Finally, fold in the shredded coconut until smooth.
5. Grease a springform pan and dust with sugar; line the bottom with parchment paper. Add the drained pineapple to the bottom, then pour the cake batter over it.
6. Bake in a preheated oven at 350°F (180°C) for approximately 35 minutes or until lightly golden.
7. Allow the cake to cool completely before unmolding. Spread the cream layer on top, follow with the marshmallow, and garnish with shredded coconut.

Cream Layer:

8. In a saucepan, heat the condensed milk and coconut milk.
9. In a bowl, whisk the strained egg yolks, milk, cornstarch, and coconut extract until smooth.
10. Whisk the egg yolk mixture into the saucepan and cook over medium-low heat, stirring constantly with a whisk, until thickened.
11. Transfer to a dish, cover with plastic wrap (pressing it directly onto the surface of the cream), and refrigerate until completely chilled.
12. Once chilled, whip the cream with an electric mixer until fluffy before spreading onto the cake.

Marshmallow Topping:

13. In a saucepan over very low heat, combine the egg whites and sugar. Stir constantly for about 4 minutes until the sugar dissolves (be careful not to scramble the eggs).
14. Remove from heat and immediately transfer to an electric mixer. Beat on high speed until stiff peaks form (about 8 minutes).
15. Add the lemon juice and beat for another minute to incorporate.