Snowy Coconut Cake With Pineapple Lime Cream Cheese

Name: Snowy Coconut Cake With Pineapple Lime Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, softened, plus additional for pans; 3 cups cake flour, plus additional for pans; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup cream of coconut; 1/4 cup whole milk; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1 1/4 cups granulated sugar; 2 large whole eggs; 3 large egg whites; 12 ounces cream cheese, not whipped; 3/4 cup unsalted butter, softened; 1 tablespoon finely grated fresh lime zest; 2 1/2 cups confectioners' sugar; 1/2 cup chopped drained canned pineapple chunk; 5 1/2 ounces flaked coconut

Servings: persons

1 cup unsalted butter, softened, plus additional for pans
3 cups cake flour, plus additional for pans
1 tablespoon baking powder
1 teaspoon salt
1 cup cream of coconut
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups granulated sugar
2 large whole eggs
3 large egg whites
12 ounces cream cheese, not whipped
3/4 cup unsalted butter, softened
1 tablespoon finely grated fresh lime zest
2 1/2 cups confectioners' sugar
1/2 cup chopped drained canned pineapple chunk
5 1/2 ounces flaked coconut

1
Make cake: Preheat oven to 325u00b0F and line the bottom of 2 buttered 9x2-inch round cake pans with parchment. Butter paper and dust pans with flour, knocking out excess flour.
2
Whisk together flour, baking powder, and salt in a medium bowl.
3
Whisk together cream of coconut, milk, and extracts in a bowl.
4
Beat together butter and granulated sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes. Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well. On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).
5
Pour batter evenly into the prepared cake pans (about 2-3/4 cups per pan) and smooth tops. Bake cake layers in middle of oven until golden and a cake tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to racks and let cool for 5 minutes. Run a small knife around edges of pans and invert layers onto racks. Peel off paper, then reinvert layers right side up and cool.
6
Make Frosting and Filling: Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in butter and lime zest until smooth. Slowly beat in confectioners' sugar on low speed until smooth for frosting. Transfer 1 cup of frosting to a bowl and fold in pineapple for filling.
7
Place 1 cake layer on a serving platter and spread top evenly with filling. Refrigerate until firm, about 20 minutes. Top with second layer, then spread top and sides with frosting. Chill cake until frosting is slightly firm. Coat top and sides of cake evenly with coconut flakes. Makes 8 to 10 servings.

2473

kcal

Calories

145

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup unsalted butter, softened, plus additional for pans, 3 cups cake flour, plus additional for pans, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Snowy Coconut Cake With Pineapple Lime Cream Cheese Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Snowy Coconut Cake With Pineapple Lime Cream Cheese Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions