Uploaded June 2025 | Updated September 2026, 2 weeks ago
🔹 DeMoor Store: demoorstore.com
Get your gear today DGR!
✔️RECIPE✔️
2 cups all-purpose flour (250g)
1 Tbsp baking powder
1 tsp salt
½ cup unsalted butter, room temp (113g)
2 cups sugar (400g)
1¼ cups canned unsweetened coconut milk (from a 13.5oz can)
1½ tsp coconut extract
5 large egg whites, beaten to stiff peaks
Pineapple Filling:
1 (20 oz) can crushed pineapple
⅔ cup sugar (134g)
2 Tbsp cornstarch
Coconut Cream Cheese Frosting:
½ cup butter, room temp (113g)
8 oz cream cheese, room temp
4–5 cups powdered sugar (480–600g)
1–2 Tbsp remaining coconut milk or regular milk
1 cup sweetened shredded coconut (85g)
🧁 Instructions:
Prep Pans: Preheat oven to 350°F (180°C). Line two 8-inch cake pans with parchment and spray.
Mix Cake Batter:
👉🏼Whisk flour, baking powder, and salt.
👉🏼In another bowl, cream butter + sugar until fluffy. Mix in coconut milk + extract.
👉🏼Add dry ingredients and mix for 2 minutes.
👉🏼Fold in stiff egg whites.
Bake:
👉🏼Divide batter between pans. Bake 25–35 min, until a toothpick comes out clean. Cool 5 min, then invert onto a rack. Once cool, slice each cake horizontally to make 4 thin layers.
Make Pineapple Filling:
👉🏼Add pineapple, sugar, and cornstarch to a saucepan.
👉🏼Cook over medium heat, stirring, 5–8 min until thick and glossy.
👉🏼Cool completely (store up to 1 week in fridge).
Make Frosting:
👉🏼Beat butter + cream cheese until smooth.
👉🏼Add powdered sugar + milk and beat until fluffy.
👉🏼Stir in shredded coconut (reserve some for topping if you like).
Assemble Cake:
👉🏼Layer cake + pineapple + frosting. Repeat.
👉🏼Frost outside and top with coconut. Chill for at least 4 hours.
🔹 DeMoor Store: demoorstore.com
Get your gear today DGR!
✔️RECIPE✔️
2 cups all-purpose flour (250g)
1 Tbsp baking powder
1 tsp salt
½ cup unsalted butter, room temp (113g)
2 cups sugar (400g)
1¼ cups canned unsweetened coconut milk (from a 13.5oz can)
1½ tsp coconut extract
5 large egg whites, beaten to stiff peaks
Pineapple Filling:
1 (20 oz) can crushed pineapple
⅔ cup sugar (134g)
2 Tbsp cornstarch
Coconut Cream Cheese Frosting:
½ cup butter, room temp (113g)
8 oz cream cheese, room temp
4–5 cups powdered sugar (480–600g)
1–2 Tbsp remaining coconut milk or regular milk
1 cup sweetened shredded coconut (85g)
🧁 Instructions:
Prep Pans: Preheat oven to 350°F (180°C). Line two 8-inch cake pans with parchment and spray.
Mix Cake Batter:
👉🏼Whisk flour, baking powder, and salt.
👉🏼In another bowl, cream butter + sugar until fluffy. Mix in coconut milk + extract.
👉🏼Add dry ingredients and mix for 2 minutes.
👉🏼Fold in stiff egg whites.
Bake:
👉🏼Divide batter between pans. Bake 25–35 min, until a toothpick comes out clean. Cool 5 min, then invert onto a rack. Once cool, slice each cake horizontally to make 4 thin layers.
Make Pineapple Filling:
👉🏼Add pineapple, sugar, and cornstarch to a saucepan.
👉🏼Cook over medium heat, stirring, 5–8 min until thick and glossy.
👉🏼Cool completely (store up to 1 week in fridge).
Make Frosting:
👉🏼Beat butter + cream cheese until smooth.
👉🏼Add powdered sugar + milk and beat until fluffy.
👉🏼Stir in shredded coconut (reserve some for topping if you like).
Assemble Cake:
👉🏼Layer cake + pineapple + frosting. Repeat.
👉🏼Frost outside and top with coconut. Chill for at least 4 hours.
