Description
Grandma’s Sticky Pineapple Coconut Milk Cake is an ultra-moist Southern-inspired coconut cake soaked with sweet coconut milk, layered with a luscious pineapple filling, and topped with a silky coconut glaze and toasted coconut. This tropical dessert is rich, buttery, and perfect for holidays, birthdays, or family gatherings.
Ingredients
For the Coconut Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup coconut milk
1/2 cup sour cream
1 cup shredded sweetened coconut
For the Coconut Milk Soak:
1 cup sweetened coconut milk
2 tablespoons sweetened condensed milk
For the Pineapple Filling:
1 (20-ounce) can crushed pineapple, well drained
1/3 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Coconut Cream Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
2 teaspoons vanilla extract
For Garnish:
1 cup toasted shredded coconut
Pineapple chunks (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
4. Add the coconut milk and sour cream, then gradually fold in the dry ingredients. Stir in the shredded coconut.
5. Divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
6. Whisk together the coconut milk and sweetened condensed milk. Poke holes over the warm cake layers and slowly pour the mixture evenly over each layer. Allow the cakes to cool completely.
7. For the pineapple filling, combine the crushed pineapple, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened, then cool completely.
8. For the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until fluffy.
9. Place one cake layer on a serving plate, spread with frosting, then spoon the cooled pineapple filling over the frosting. Add the second cake layer and frost the top and sides.
10. Cover the cake generously with toasted coconut and garnish with pineapple chunks if desired. Refrigerate for at least 1 hour before serving.
Notes
Drain the pineapple thoroughly to prevent a watery filling.
Pour the coconut milk soak over the cake while it is still warm for maximum moisture.
Toast the coconut until lightly golden for the best flavor and texture.
Chill before slicing for neat layers.
Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 40g
- Sodium: 235mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg