Make the coconut cream frosting:Beat the cold cream cheese and room-temperature butter together in a large bowl until smooth and creamy, about 2–3 minutes.Add the powdered sugar, vanilla extract, coconut extract, and coconut cream to the mixture. Beat until the frosting is light and fluffy, being careful not to over-whip as this can cause it to loosen.
If the frosting feels too soft to work with, chill it for 15–20 minutes before using it to assemble the cake.
See more on the next pageAssemble the cake:Place the first layer of cake on your serving plate or cake stand. Spread a thin layer of frosting over the top, then spoon the pineapple jam filling in the center, leaving a small border around the edges to prevent the jam from spilling over when you add the next layer.Repeat with the second layer of cake, more frosting, and more pineapple jam. Place the third layer of cake on top and frost the entire cake with the remaining frosting, smoothing the top and sides. If you prefer a rustic look, you can create textured frosting for a more relaxed, homey feel.
For added texture and flavor, press shredded coconut onto the sides and top of the cake. This gives the cake a lovely coconut finish and enhances its tropical flavor.
Chill and serve:Chill the cake in the fridge for at least 30 minutes to allow the frosting to set before slicing and serving.Serve cold or at room temperature for a refreshing, tropical treat that’s bursting with sunshine and flavor!
Every bite of this cake is like a tropical paradise — fluffy, fruity, and full of coconut goodness!
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