In this stunning dessert recipe, two layers of coconut cake, made with white whole-wheat flour for extra nutrition, are filled with sweet pineapple curd and topped with creamy coconut frosting, chunks of fresh pineapple and toasted coconut. Source: EatingWell Magazine, July/August 2012

EatingWell Test Kitchen
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Ingredients

Directions

  • To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch cake pans with cooking spray.

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  • Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.

  • Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the batter between the prepared pans, spreading to the edges.

  • Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.

  • To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely.

  • To prepare frosting & assemble cake: Beat cream cheese, confectioners' sugar, extract (or rum) and a pinch of salt in a medium bowl with an electric mixer until smooth and creamy.

  • Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup pineapple and toasted coconut.

Tips

Equipment: Two 9-inch round cake pans

Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can sometimes be used as a substitute. Find it in the baking section of the supermarket or online at King Arthur Flour, (800) 827-6836, bakerscatalogue.com.

Tip: Toast coconut in a small dry skillet over medium-low heat until golden, stirring often, about 5 minutes.

Nutrition Facts

318 calories; 12.6 g total fat; 45 mg cholesterol; 203 mg sodium. 45.7 g carbohydrates; 5.6 g protein; Full Nutrition

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/31/2012
Dinner party Finale Lots of oohs & ahhs when I brought this out at my last dinner party so yes it looks yummy. There were 2nd helpings & requests to take a piece home so yes it's quite yummy. Beating the egg whites separately is a neat little trick; it keeps the layers light'n'fluffy. Variations & tips: I added 2 teaspoons each of extract & coconut rum to the cake. To the frosting I added 2 teaspoons extract & 1 teaspoon coconut rum. Remember to remove coconut to a bowl after toasting or coconut will continue to brown if left in skillet. I used fat-free cream cheese instead of reduced-fat. If you want to pipe your icing instead of spread with a spatula you'll need to about double frosting ingredients. Pros: PROs: Blows the old upside-down to smithereens Cons: CONS: Cant be pretty with amt of frost recipe makes Read More
Rating: 4 stars
07/28/2012
Dinner party finale Lots of oohs & ahhs when I brought this out at my last dinner party so yes it looks yummy. There were 2nd helpings & requests to take a piece home so yes it's quite yummy. Beating the egg whites separately is a neat little trick; it keeps the layers light'n'fluffy. Variations & tips: I added 2 teaspoons each of extract & coconut rum to the cake. To the frosting I added 2 teaspoons extract & 1 teaspoon coconut rum. Remember to remove coconut to a bowl after toasting or coconut will continue to brown if left in skillet. I used fat-free cream cheese instead of reduced-fat. If you want to pipe your frosting instead of spread with a spatula you'll need to about double frosting ingredients. Pros: Pro: Blows the ole pineapple upside-down cake to smithereens Cons: Con: Frosting ingredients list do notmake enough frosting Read More
Rating: 3 stars
03/20/2012
Question serving size 12 would be more realistic but would change the calories/serving to more like 425. Pros: Sounds wonderful and I intend to try it... Cons: but question the stated 16 servings. Read More
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Rating: 3 stars
03/20/2012
Question serving size? but would make the calories/servings more like 425. Pros: This sounds wonderful... and I fully intend to try it.... but in the interest of full disclosure... Cons: I note that it intends to serve 16. 12 servings would be a much more realistic number... Read More
Rating: 5 stars
10/30/2011
i made the cake and it was amazing believe me Read More
Rating: 5 stars
10/30/2011
it was soooo nice i never wanted to share it but sadly i did Read More
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Rating: 5 stars
10/30/2011
made this with a few variations to save on time I used a boxed white cake mix using the egg white version and applesauce instead of oil. Also I didn't have coconut rum so I used pineapple. I also poured a couple tablespoons of cream of coconut on the cooked caked ( I know its bad so I didn't use much) And since it seems to be a lighter/summer-y dessert I used light cool whip with some coconut extract sprinkled with shredded coconut for the icing/garnish instead of heavier cream cheese. Brought it to work and it was gone immediately! Oh yea and I put some of the pineapple tidbits in the curd itself! Read More