Coconut pineapple layer cake

Coconut pineapple layer cake

Torta a strati cocco e ananas

The Italian Baker

This is a cake I make for the tea room during the summer. It is fresh, full of aroma and has a very soft texture. You can make it for a birthday party, or simply to impress friends. The recipe is so versatile that you can change it as you please. And what to say about coconut? There’s nothing more summery than coconut, so let’s indulge, with no further ado…


Quantity Ingredient

For the filling

Quantity Ingredient
400g caster sugar
30g cornflour
240ml canned crushed pineapple in juice
240ml water

For the cakes

Quantity Ingredient
little softened butter, for greasing
plain flour
1 1/2 teaspoons baking powder
200g caster sugar
4 eggs, separated
1/4 teaspoon cream of tartar
pinch salt
100ml vegetable oil
100ml water
1 lemon, grated zested
1 teaspoon vanilla paste or extract
1/4 teaspoon pure organic coconut extract
300ml crushed pineapple in juice
desiccated coconut, to finish

For the frosting

Quantity Ingredient
200g butter, at room temperature
500g cream cheese, at room temperature
150g icing sugar


  1. Make the filling. Stir together the sugar and cornflour in a saucepan, add the pineapple and water and cook over a low heat, stirring occasionally, for about 15 minutes or until thick. Set aside to cool. For the cakes, preheat the oven to 180°C. Butter two 20-cm cake tins and line the bases with baking parchment.
  2. Sift the flour into a medium bowl, add the baking powder and half the sugar and whisk to combine. Put the egg yolks in the bowl of a stand mixer fitted with a paddle attachment. Add the salt, oil, water, lemon zest, vanilla, coconut extract and pineapple with its juice to the egg yolks, and beat until mixed, then add the flour and sugar mixture and beat for 1 more minute or until well incorporated (but do not over-mix).
  3. Add the cream of tartar to the egg whites and, using an electric hand-held whisk, whisk until frothy. Add the remaining sugar and whisk to stiff peaks. Very gently fold the whisked egg whites into the egg yolk mixture. Divide the mixture between the prepared tins and bake for 20–25 minutes until a skewer inserted in the middle comes out clean. Invert the cakes on to a wire rack and leave to cool.
  4. For the frosting, put the butter into the bowl of a stand mixer, or into a mixing bowl and using electric hand-held beaters, and beat until creamy. Add the cream cheese and beat until combined. Finally, beat in the icing sugar.
  5. To assemble, place one cooled cake on a cake board or plate. Spread half the pineapple filling over and top with the second cake. Spread the remaining filling over the top. Spread the frosting onto the sides of the cake. Sprinkle all over with coconut flour or shavings.
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