Coconut Cream Cake with Pineapple Jam Filling: A Tropical Delight

Introduction to Coconut Cream Cake with Pineapple Jam Filling

Imagine biting into a luscious, moist Coconut Cream Cake with Pineapple Jam Filling—a dessert that transports you straight to a tropical paradise. This recipe combines the rich, creamy texture of coconut with the tangy sweetness of pineapple jam, creating a perfect balance of flavors. Whether you’re a home cook, a busy parent, or a baking enthusiast, this cake is simple to make yet impressive enough for special occasions.

What makes this Coconut Cream Cake with Pineapple Jam Filling recipe stand out? It’s versatile—adaptable for gluten-free, vegan, or low-calorie diets—and packed with natural ingredients. Coconut milk adds healthy fats, while pineapple jam provides a dose of vitamin C. Plus, it’s a crowd-pleaser, ideal for gatherings, potlucks, or even a cozy night in.

Ready to bring a taste of the tropics to your kitchen? Let’s dive into the benefits, ingredients, and step-by-step guide to crafting this delightful dessert.

Benefits and Advantages of Coconut Cream Cake with Pineapple Jam Filling

This Coconut Cream Cake with Pineapple Jam Filling recipe isn’t just delicious—it’s also packed with advantages that make it a must-try:

Easy to Make: No complicated techniques—just simple mixing and baking.
Diet-Friendly: Easily customizable for gluten-free, vegan, or low-sugar diets.
Nutrient-Rich: Coconut milk offers healthy fats, while pineapple provides antioxidants and vitamins.
Versatile: Perfect for birthdays, holidays, or an everyday treat.

Unlike traditional cakes loaded with refined sugar, this version uses natural sweetness from pineapple jam and coconut. The tropical flavors also make it a refreshing alternative to heavy chocolate or vanilla cakes.

For busy professionals or students, this recipe is a lifesaver—minimal prep time with maximum flavor payoff. Plus, it stores well, so you can enjoy it over several days.

Ingredients Overview

Essential Ingredients for Coconut Cream Cake with Pineapple Jam Filling

Here’s what you’ll need for this Coconut Cream Cake with Pineapple Jam Filling recipe:

For the Cake:

2 cups all-purpose flour (or gluten-free flour blend)
1 cup coconut milk (full-fat for richness)
3 eggs (or flax eggs for vegan option)
1 cup granulated sugar (or coconut sugar for a healthier twist)
1 tsp baking powder
½ tsp baking soda
½ cup shredded coconut (unsweetened)
1 tsp vanilla extract

For the Pineapple Jam Filling:

1 cup pineapple jam (homemade or store-bought)
1 tbsp lemon juice (to balance sweetness)

For the Coconut Cream Frosting:

1 cup heavy cream (or coconut cream for vegan)
¼ cup powdered sugar
½ tsp coconut extract

Dietary Substitutions to Customize Your Coconut Cream Cake with Pineapple Jam Filling

Gluten-Free: Swap all-purpose flour with almond or oat flour.
Vegan: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and coconut cream instead of dairy.
Low-Sugar: Reduce sugar or use monk fruit sweetener.

How to Prepare the Perfect Coconut Cream Cake with Pineapple Jam Filling: Step-by-Step Guide

Follow these easy steps to create your Coconut Cream Cake with Pineapple Jam Filling recipe:

1. Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
In a bowl, whisk flour, baking powder, baking soda, and shredded coconut.
In another bowl, beat eggs, sugar, coconut milk, and vanilla until smooth.
Gradually mix dry ingredients into wet until combined.

2. Bake the Cake Layers

Divide batter evenly between pans.
Bake for 25-30 minutes or until a toothpick comes out clean.
Let cakes cool completely before assembling.

3. Make the Pineapple Jam Filling

Warm pineapple jam with lemon juice for a smoother consistency.

4. Assemble the Cake

Place one cake layer on a plate. Spread pineapple jam evenly.
Top with the second layer.

5. Frost with Coconut Cream

Whip heavy cream, powdered sugar, and coconut extract until stiff peaks form.
Frost the cake and garnish with toasted coconut flakes.

Mastering Coconut Cream Cake with Pineapple Jam Filling: Advanced Tips and Variations

Toasted Coconut: Sprinkle toasted coconut on top for extra crunch.
Layered Version: Add more jam between layers for extra flavor.
Pineapple Garnish: Decorate with fresh pineapple slices for a vibrant touch.

How to Store Coconut Cream Cake with Pineapple Jam Filling: Best Practices

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Wrap slices tightly and freeze for up to 1 month.

Nutritional Value of Coconut Cream Cake with Pineapple Jam Filling

Per Serving (1 slice):
– Calories: 320 kcal
– Carbs: 45g
– Protein: 4g
– Healthy Fats: 12g

FAQs: Frequently Asked Questions About Coconut Cream Cake with Pineapple Jam Filling

Q: Can I use fresh pineapple instead of jam?
A: Yes! Simmer fresh pineapple with sugar to make a quick jam.

Q: How do I make this cake dairy-free?
A: Substitute heavy cream with coconut cream and use plant-based milk.

Q: Can I bake this as cupcakes?
A: Absolutely! Adjust baking time to 18-20 minutes.

Now that you have all the details, it’s time to bake your own Coconut Cream Cake with Pineapple Jam Filling—happy baking! 🌴🍍