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Pineapple Peach Coconut Cream Cake

Pineapple Peach Coconut Cream Cake - A light, creamy cake exploding with peach, coconut cream and pineapple.

Posted By: Amy Kristy
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Prep Time: 15 | Cook Time: 25-35 | Ready In: 2+ hours
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  • 2 large eggs, separated
  • 1 3/4 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup white sugar, divided
  • 1 teaspoon pure vanilla
  • 1/2 cup milk
  • 1/8 teaspoon cream of tartar

Pineapple Peach Coconut Cream Filling

  • 1 1/2 teaspoons unflavored gelatin
  • 6 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/2 cup coconut cream (not coconut milk)
  • 1/2 cup powdered sugar, sifted
  • 1 can diced peaches
  • 1 can diced pineapple

Cooking Process:


Preheat oven to 350 degrees F and place rack in center of oven. Butter and flour two 8 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.

While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt.

In mixer, beat butter 2 minutes until soft. Add 3/4 cup of the sugar and beat 3 minutes until light and fluffy and add egg yolks, one at a time and continue beating. Add vanilla extract and beat until combined.  Be sure to scrape down sides to ensure that all ingredients are mixed well.

Carefully add the flour mixture and milk a little at a time until all the flour and milk are added.  

In a separate bowl beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup  of sugar and continue to beat until stiff peaks form. Fold some of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter evenly between the two prepared pans and smooth the tops . Bake  for approximately 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes.  Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. 

Pineapple Peach Coconut Cream Filling

Drain fruit in sieve and then place in a bowl lined with lots of paper towels to ensure that fruit is not wet.  Set aside for later use.

In a small pot, add gelatin, cold water and allow to sit until thick.  Cook on low heat stirring constantly.  Remove from heat and allow to cool, but do not let it set.

In a large bowl, whip the heavy cream, coconut cream, powdered sugar until soft peaks form.  Turn mixer speed down and slowly add the cooled gelatin.  Whip at high speed unti stiff peaks form.


Cut the tops off (evenly) so that you have two flat pieces of cake.  Place the bottom piece of the cake on serving platter.  Add about 1/4 of the cream mixture on top of the cake and push pieces of fruit into cream layer.  You can also mix the fruit into the cream mixture if you don't want to spend a lot of time.

Put the second piece of cake over the cream and fruit mixture and frost the entire cake with the remaining cream.  Decorate the top of the cake with remaining pieces of fruit.  Again, you can just mix the fruit into the cream mixture but the effect is a lot more dramatic if you take the extra time to press each piece of fruit into the cream individually.  Refrigerate for at least 2 hours before serving.

User Reviewsview all rating
Reviewed on: Feb 14, 2013 By
love this cake with all the fruit and coconut