Toasty Coconut and Pineapple Layer Cake

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This cake was inspired by a piña colada. I wanted to capture the flavor of the drink in cake form. I wanted to get the flavor of coconut throughout the cake without using an extract. That's why I used coconut milk in the cake itself and whipped up coconut cream for the frosting. The pineapple jam just melts into the coconut cake creating a wonderful meld of flavors. I didn't add any rum to the cake, but you definitely could!

Coconut Cake - recipe adapted from Martha Stewart Living

3 3/4 cup flour

3 1/4 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons salt

2 1/2 cups sugar

2 1/2 sticks butter at room temperature

5 eggs

1 1/2 coconut milk or 1 can with cream removed

1 teaspoon vanilla

Instructions:

Preheat oven to 350 degrees. Butter and flour three 8 inch cake pans.

Mix dry ingredients together.

In separate bowl beat butter and sugar until light and fluffy. Add vanilla.

Add eggs one at a time until each is fully incorporated before adding the next.

Alternate adding dry ingredients and coconut milk until batter is just mixed but not overmixed.

Pour into prepared pans and bake for 20 to 25 minutes.

Pineapple Jam

1 fresh pineapple or 12 ounces frozen or canned pineapple

3/4 cup sugar

Instructions:

Cook pineapple and sugar on medium heat for 15 minutes or until the sauce is thick.

Cool and store in air tight container.

Coconut Cream Frosting 

1 can coconut milk chilled

1/2 cup cold whipping cream

3 cups powdered sugar

1 teaspoon vanilla

1 1/2 cups toasted coconut

Instructions: 

In chilled stand mixer bowl, add the cream from the can of coconut. Add whipping cream. Beat with whisk attachment till light and fluffy.

Add in powdered sugar and vanilla and mix till just combined. Refrigerate.