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Perfect Tropical Hawaiian Luau Cake Recipe with Easy Pineapple Curd Filling

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A moist and tender tropical cake featuring a luscious pineapple curd filling and coconut frosting, perfect for summer parties and family gatherings.

Ingredients

Scale
  • 2 ½ cups (310 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup crushed pineapple, drained (fresh or canned)
  • 1 cup (240 ml) fresh pineapple juice
  • ¾ cup (150 grams) granulated sugar (for curd)
  • 3 large eggs (for curd)
  • 6 tablespoons (85 grams) unsalted butter, cut into small pieces (for curd)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pineapple zest
  • 1 cup (225 grams) unsalted butter, softened (for frosting)
  • 4 cups (480 grams) powdered sugar, sifted
  • 1 cup unsweetened shredded coconut (toasted, optional)
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons full-fat canned coconut milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Alternate adding flour mixture and buttermilk, beginning and ending with dry ingredients. Mix gently until just combined; do not overmix.
  6. Fold in drained crushed pineapple gently with a spatula.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes, rotating pans halfway through. Insert a toothpick in the center; it should come out clean.
  9. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
  10. To make pineapple curd, whisk pineapple juice, sugar, eggs, lemon juice, and pineapple zest in a medium saucepan over medium-low heat.
  11. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in butter pieces until melted and smooth.
  12. Optional: Strain curd through a fine mesh sieve for a silky texture. Cool to room temperature, then refrigerate 1-2 hours until set but spreadable.
  13. For coconut frosting, beat softened butter until creamy. Gradually add powdered sugar and beat until fluffy.
  14. Mix in vanilla extract and coconut milk one tablespoon at a time until desired consistency is reached.
  15. Assemble cake by placing one layer on a serving plate, spreading pineapple curd filling generously over it, then topping with second layer.
  16. Frost top and sides with coconut frosting.
  17. Press toasted shredded coconut onto frosting for extra texture and tropical flair.
  18. Chill cake for 30 minutes to set frosting before serving.

Notes

Drain pineapple well to avoid soggy batter. Use room temperature ingredients for best results. Stir pineapple curd constantly over low heat to prevent scrambling eggs. Add coconut milk slowly to frosting to achieve desired consistency. Cake tastes better after 24 hours. Can substitute gluten-free flour and dairy-free butter for dietary needs. Optional splash of rum in curd for adult version.

Nutrition

Keywords: tropical cake, Hawaiian cake, pineapple curd, coconut frosting, summer dessert, luau cake, easy cake recipe

Find it online: https://twirltaste.com/perfect-tropical-hawaiian-luau-cake-recipe-with-easy-pineapple-curd-filling/