Editor
Posted byby Editor
February 20, 2026
Coconut Cream Cake with Pineapple Jam Filling
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This Coconut Cream Cake with Pineapple Jam Filling is like a tropical vacation in every bite. With fluffy coconut cake layers, sweet pineapple jam filling, and creamy coconut frosting, this cake will transport you straight to paradise. Whether you’re celebrating a special occasion or simply indulging in a delicious treat, this cake is sure to impress!
Ingredients
For the coconut cake (3 layers, 8-inch pans):
280g (2 ¼ cups) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
115g (½ cup) unsalted butter, room temperature
60ml (¼ cup) neutral oil (like sunflower or canola)
250g (1 ¼ cups) granulated sugar
4 large egg whites
1 tsp vanilla extract
1 tsp coconut extract (optional, but amazing)
240ml (1 cup) canned coconut milk (full fat)
60g (¾ cup) shredded sweetened coconut (optional for texture)
For the pineapple jam filling:
1 can (400g) crushed pineapple (with juice)
2–3 tbsp sugar (to taste)
1 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp water
For the coconut cream frosting:
300g (1 ⅓ cups) cream cheese, cold
150g (⅔ cup) unsalted butter, room temperature
120g (1 cup) powdered sugar (adjust to taste)
1 tsp vanilla extract
½ tsp coconut extract
60ml (¼ cup) coconut cream (or heavy cream)
Optional: more shredded coconut for the outside of the cake
See more on the next pageVInstructions
Make the cake layers:Preheat your oven to 175°C (350°F). Grease and line three 8-inch cake pans with parchment paper to prevent sticking and ensure easy removal of the cakes.In a medium bowl, whisk together the flour, baking powder, and salt. This will be your dry mixture.
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