Description
A tropical layer cake with a hidden center of creamy pineapple. The coconut sponge provides a nutty base that complements the tart fruit filling.
Ingredients
Scale
- 2 cups cake flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup shredded coconut
- 8 oz cream cheese, softened
- 1/4 cup sugar (for filling)
- 1 cup crushed pineapple, drained
Instructions
- Preheat oven to 350°F and grease two 8-inch round cake pans with parchment paper.
- Mix softened cream cheese, 1/4 cup sugar, and drained crushed pineapple until smooth.
- Cream together butter and 1.5 cups sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Whisk together cake flour, baking powder, and salt.
- Fold shredded coconut into dry ingredients, then mix into the wet batter.
- Pour half of the batter into the bottom of the pans.
- Spoon the pineapple cream cheese mixture into the center of each pan.
- Cover the filling with the remaining batter.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack.