🌎 The World Cookbook

For the Coconut Cake:
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter , room temperature
2 cups granulated sugar
13.5 ounces canned unsweetened coconut milk , divided
1 1/2 teaspoons coconut extract
5 large egg whites
For the Pineapple Filling:
20 ounce can crushed pineapple
2/3 cup granulated sugar
2 Tablespoons cornstarch
For the Coconut Cream Cheese Frosting:
1/2 cup butter , room temperature
8 ounces cream cheese , room temperature
4-5 cups powdered sugar
Remaining coconut milk , or 2 tablespoons regular milk
1 cup shredded sweetened coconut

For the cake: Line the bottom of two 8 or 9-inch cake pans with wax or parchment paper. Preheat oven to 350 degrees F. In mixing bowl, whisk together flour, baking powder and salt. Set aside. In a separate mixing bowl, beat the butter on medium speed (with hand or stand mixer) for 1 minute, until light and fluffy. Add sugar and mix 1 minute. Add 1 1/4 cups coconut milk and coconut extract and mix. Gradually add flour mixture and mix on medium speed for 2 minutes. In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter until incorporated. Spray the bottom and sides of the lined cake pans with non-stick cooking spray. Divide batter evenly between the pans. Bake at 350 degrees F 23-28 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the pans from the oven and allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely. Once cakes have cooled, use a sharp serrated knife cut each cake round in half horizontally, so that you end up with four cake rounds. At this point you can freeze the cakes for several hours or up to 3 weeks. They're much easier to assemble and frost when they are frozen. But, you can assemble them fresh, the day of. For the Pineapple Filling: Add all ingredients to medium saucepan over medium heat. Stir well to combine. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes. Pour filling into a tupperware. Place a piece of plastic wrap gently over the top and allow it to cool. Once cooled, cover it with an airtight lid and refrigerate until you're ready to use it (up to 1 week). For the frosting: Beat butter and cream cheese together until smooth. Add powdered sugar and the rest of the remaining coconut milk (or regular milk). Mix until smooth and fluffy, about 3 minutes. Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency. Stir in coconut flakes, saving some for sprinkling on the sides and top of the cake, if desired. Assembly: Place your first cake layer on your cake board or serving platter. Spread half of the pineapple filling over it. Top with another cake layer. Smooth a layer of frosting over it. Top with third cake layer. Spread remaining half of the pineapple filling over it. Top with last (4th) cake round. Frost the sides and top of the cake. Sprinkle with coconut, if desired. Refrigerate for at least 4 hours, before serving. Tastes even better the next day!