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Famous Coconut Cake

by @better.from.scratch
winterdessertmake-aheadviralfreezer-friendly
Source: https://www.tiktok.com/t/ZP8pp7ohc

Ingredients

produce
  • 20 ozcrushed pineapple
protein
  • 5egg whites
dairy
  • 1/2 cupbutter(room temp)
  • 8 ozcream cheese(room temp)
  • 1/2 cupunsalted butter(room temp)
grain
  • 2 cupsall-purpose flour
pantry staple
  • 1 Tbspbaking powder
  • 1 tspsalt
  • 4-5 cupspowdered sugar
  • 2/3 cupsugar
  • 2 Tbspcornstarch
  • 2 cupsgranulated sugar
other
  • 1 cupshredded sweetened coconut
  • 1 1/4 cupscanned unsweetened coconut milk(canned)
  • 1 1/2 tspcoconut extract

Instructions

  1. Preheat oven to 350°F. Line and spray two 8-inch pans.
  2. Whisk flour, baking powder, and salt.
  3. Beat butter 1 min until fluffy. Add sugar and cream until light.
  4. Pour in coconut milk and coconut extract and mix.
  5. Gradually add dry ingredients; mix 2 minutes.
  6. Beat egg whites separately until stiff peaks form, then gently fold into batter.
  7. Divide evenly into pans and bake 25–35 min, until golden and a toothpick comes out clean.
  8. Cool completely. Once cooled, slice each layer in half (you’ll have 4 thin rounds).
  9. In a saucepan over medium heat, cook pineapple filling ingredients until thick and glossy, about 5–8 minutes. Cool completely before layering.
  10. Beat butter and cream cheese until smooth. Add powdered sugar gradually, then coconut milk until fluffy. Stir in coconut flakes, saving some for topping.
  11. Assemble: Layer cake → pineapple filling → frosting → repeat until four layers tall.
  12. Cover the whole cake in frosting, press coconut flakes on the sides and top.
  13. Chill at least 4 hours before slicing.