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Creamy Garlic Steak

Creamy Garlic Steak

Creamy Coconut Cream Cake layered with sweet pineapple jam. A tropical dessert recipe that's the perfect easy, moist, and flavorful treat.
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Prep Time 40 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup g unsalted butter softened
  • 2 cups g granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut extract
  • 3 cups g all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup ml coconut milk (from a can, well-shaken)
  • 1 cup g sweetened shredded coconut
  • 1 cup g pineapple jam or preserves
  • 1 cup g crushed pineapple (very well drained)
  • 1 cup g powdered sugar
  • ¼ cup ml coconut milk
  • 1 cup g toasted shredded coconut for garnish

Equipment

  • Large bowl
  • Mixer
  • Spatula
  • Three 9-inch round cake pans
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans and line with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes).
  3. Add eggs one at a time, incorporating fully before adding the next. Mix in vanilla and coconut extracts.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. With the mixer on low, alternate adding flour mixture and coconut milk to the butter mixture, starting and ending with flour.
  6. Gently fold in shredded coconut.
  7. Divide batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes until springy to touch.
  8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. To make the filling, mix pineapple jam and very well-drained crushed pineapple in a bowl. Set aside.
  10. For the frosting, beat softened butter until smooth, gradually adding powdered sugar. Mix in coconut milk and vanilla; beat until light and fluffy.
  11. Assemble the cake by layering cake, pineapple filling, and frosting, repeating until the last layer is on top. Frost the top and sides of the cake with remaining frosting and finish with toasted coconut.

Nutrition

Calories: 360kcalCarbohydrates: 48gProtein: 3gFat: 18gSaturated Fat: 13gCholesterol: 45mgSodium: 170mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For the ultimate flavor, toast your shredded coconut before using. Spread it on a baking sheet and bake at 325°F for 5-10 minutes, stirring often.
This cake stores well in the refrigerator for up to 4 days. Wrapped slices can also be frozen for up to 2 months.
Use room temperature ingredients for the best results, and ensure your pineapple is thoroughly drained to avoid sogginess.
This cake can also be baked in a 9x13 inch pan, though baking time may be longer.
Feel free to experiment with different filling options or make a gluten-free version using a 1:1 gluten-free flour blend.
Tried this recipe?Let us know how it was!