Coconut Cream Cake with Pineapple Jam Filling

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