Fluffy & Moist Coconut Cake For Easter Day 2024

Fluffy & Moist Coconut Cake For Easter Day 2024:- You are going to absolutely adore what I believe to be the most delicious tropical pineapple cake recipe, which is a coconut cake that is extremely fluffy and moist, with a pineapple soak and a coconut cream cheese frosting that is refreshing. The cake consists of a single bowl that is split in half to create two tiers; it is quite simple. In addition to providing a wonderful contrast in texture, the pineapple chips that are crunchy provide a hint to the flavours that are present in the cake. Have fun!

 

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Fluffy & Moist Coconut Cake For Easter Day 2024

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The hunt is ended, and now you are about to be presented with the most delectable recipe for tropical pineapple cake!

The fact that this dish requires very little effort while producing excellent results is one of the reasons I adore it. In this easy cake recipe, you start with a cake that has been divided in half, then you soak the cake in unsweetened pineapple juice, and last, you cover the cake with a coconut cream cheese frosting that is both incredibly simple and really delicious. This cake is the stuff of dreams.

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It’s a little bit like enjoying a vacation in the tropics or (and?) a pina colada in the form of food. There is a wide variety of pineapple coconut cake recipes available; however, I guarantee that this particular recipe will be the simplest, most beautiful, and most delectable of them all; you will absolutely adore it.

Take a look at some additional delectable recipes for layer cakes, including this Chocolate Coconut Bundt Cake!

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A side profile of a slice of cake with a fork pressing down into the top.

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What Makes This Cake Fabulous?

  • We start with a single, one-bowl cake that we cut into two layers (LOVE)
  • Nothing fussy or complicated, just a really delicious, mega moist cake
  • Get all of your pineapple flavor from an unsweetened pineapple soak; no need for making pineapple curd or buying cans of pineapple chunks
  • No mixer is needed for the cake, just a whisk and a bowl (I prefer a mixer for the coconut frosting, but it’s not necessary)
  • The pineapple soak keeps this cake nice and moist making it the perfect make-ahead dessert. It’s such a beautiful cake with minimal effort that it’s awesome for entertaining

 

Ingredients

For the Cake

  • 1 cup (200 g) granulated sugar
  • 2 tablespoons (4 g) lemon zest
  • 1 teaspoon (5 g) baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon (6 g) sea salt
  • 2 large eggs (room temperature)
  • 1 1/2 teaspoons (6 g) real vanilla extract
  • 1 teaspoon (4 g) coconut extract
  • 3/4 cup (168 g) neutral oil, (such as sunflower or grapeseed oil)
  • 1 1/2 cups (203 g) all-purpose flour (how to measure flour)
  • 3/4 cup (168 g) water (room temperature)
  • ¾ cup (37 g) unsweetened coconut (finely shredded)

 

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For the Cake Soak

  • 1/4 cup (56 g) unsweetened pineapple juice (room temperature)

 

For the Coconut-Cream Cheese Frosting

  • 8 ounces (226 g) cream cheese (room temperature)
  • ½ cup (113 g) unsalted butter (room temperature)
  • 1 teaspoon (4 g) coconut extract
  • 5 ½ cups (660 g) confectioners’ sugar
  • 1 tablespoon (15 g) whole milk (or more to thin)

 

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See Also: Mediterranean Bean Salad Recipe

 

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To Garnish

  • Sweetened, finely shredded coconut
  • Mariani Pineapple Chips

 

Instructions

For the Cake

  • Preheat the oven to 350°F (177°C) and place a rack in the center of the oven. Grease an 8-inch (20-cm) cake round and line the bottom of the pan with parchment paper.
  • In a large bowl, add the sugar, lemon, baking powder, baking soda and salt and give the mixture a couple of good whisks to combine. Add in the eggs, vanilla, coconut extract and whisk until the mixture is light and frothy, about 2 to 3 minutes. Slowly add in the oil, whisking until fully combined (set the bowl on a towel to keep it from moving about). Alternate adding the flour and water in two additions, whisking each until just combined. Fold in the unsweetened coconut. Let the cake batter sit for 5-10 minutes.
  • Pour the cake batter into the prepared cake pan, smooth the top and bake in the preheated oven for 50 minutes. When done, the top will be puffed and lightly golden brown. Set on a wire rack and after 15 minutes turn the cake out of the pan to finish cooling. Once cool, use a sharp knife to cut the cake horizontally through the middle so that you have two, equal-sized cake rounds. Gently brush the top of each round with the pineapple juice.

 

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For the Coconut-Cream Cheese Frosting

  • In the bowl of an electric stand mixer fitted with the paddle attachment, add the cream cheese and butter and beat on medium speed until they are completely smooth and blended. Add in the coconut extract and confectioners’ sugar and mix on low speed until combined, 1 to 2 minutes. Turn the mixer to high speed and run for 1 to 2 minutes more, or until the buttercream looks light and whipped. If necessary, add 1 tablespoon (15 g) of milk to thin.

 

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To Assemble

  • To assemble, add half of the frosting to the bottom of the cake and place the second cake layer over the top and repeat, frosting the tops and sides of the cake.

    To decorate, press the coconut around the side of the cake. Smear any remaining frosting on the back of the Mariani Pineapple Chips and press on top of the coconut to anchor them on the side of the cake. Serve immediately!

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