Name: Pineapple Coconut Cream Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10 servings
Ingredients: 5 eggs; A pinch of salt; 150 g (5.2 oz) sugar; 125 g (4.4 oz) flour; 30 g (1.0 oz) cornstarch; 1 tsp baking powder; 300 g (10.5 oz) canned pineapple, chopped; 70 g (2.4 oz) sugar; 20 g (0.7 oz) cornstarch; 30 g (1.0 oz) canned pineapple juice; 380 g (13.4 oz) cream cheese; 250 g (8.8 oz) whipping cream (33%); 100 g (3.5 oz) coconut cream (30%) for whipping; 80 g (2.8 oz) powdered sugar; 80 g (2.8 oz) coconut powder

Directions

1. Step

In a mixing bowl, whisk together the eggs, salt, and sugar until light and fluffy. Gradually sift in the flour, cornstarch, and baking powder, mixing until smooth.

2. Step

Pour the batter into a 20 cm (8-inch) cake pan. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes. Once baked, allow the cake to cool completely before slicing it into three even layers.

3. Step

In a saucepan over medium heat, combine the chopped canned pineapple, sugar, cornstarch, and pineapple juice. Stir continuously until the mixture thickens. Remove from heat and let it cool.

4. Step

In a bowl, beat the cream cheese until smooth. Add the whipping cream, coconut cream, powdered sugar, and coconut powder. Mix until the frosting is thick and well combined. Transfer it to a piping bag.

5. Step

Place the first cake layer on a serving plate. Spread a layer of the coconut cream frosting, followed by a layer of pineapple filling. Repeat this process for the remaining layers. Cover the cake with the remaining frosting.