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Looking for a cake that brings tropical vibes straight to your kitchen? This pineapple coconut cake recipe blends the rich creaminess of coconut with the sweet tang of pineapple to deliver a show-stopping dessert.

In this article, we’ll cover every essential step of creating this irresistible treat. From baking soft coconut cake layers to crafting a thick pineapple filling and a fluffy cream cheese frosting with a coconut twist, we’ve got it all. We’ll also provide make-ahead and freezing tips, nutrition facts, and clever serving ideas.

Contents

1 The Origins and Appeal of Pineapple Coconut Cake
- 1.1 A Brief History of Tropical Pineapple Coconut Cake Traditions
- 1.2 Why Pineapple and Coconut Are a Perfect Pair
2 Pineapple Coconut Cake Recipe
3 Ingredients Breakdown and Their Functions
- 3.1 Essential Components for the Coconut Cake
- 3.2 Key Elements for Pineapple Filling and Frosting
4 Preparing the Coconut Cake Base
- 4.1 How to Mix the Dry and Wet Ingredients Effectively
- 4.2 Techniques for Beating Egg Whites to Stiff Peaks
5 Baking and Slicing Like a Pro
- 5.1 Getting Even Cake Layers Every Time
- 5.2 Best Tools for Torting Cake Rounds
6 Crafting the Perfect Pineapple Filling
- 6.1 How to Achieve a Glossy, Thickened Filling
- 6.2 Storing and Cooling Techniques for Pineapple Mixtures
7 Making Coconut Cream Cheese Frosting
- 7.1 Blending Butter and Cream Cheese to Smooth Perfection
- 7.2 How to Adjust Frosting Thickness with Coconut Milk
8 Assembling Your Pineapple Coconut Cake
- 8.1 Strategic Layering for Maximum Flavor
- 8.2 Frosting and Decorating with Shredded Coconut
9 Make-Ahead Tips and Storage Advice
- 9.1 Refrigerating and Freezing Without Compromising Texture
  - 9.1.1 Make-Ahead Instructions:
  - 9.1.2 Freezing Instructions:
- 9.2 Gluten-Free Adaptations That Work
10 Serving Suggestions and Variations
- 10.1 Garnishes and Pairings to Elevate Your Presentation
- 10.2 Fun Flavor Twists: Mango, Passionfruit, or Banana?
11 Conclusion

The Origins and Appeal of Pineapple Coconut Cake

A Brief History of Tropical Pineapple Coconut Cake Traditions

The pineapple coconut cake recipe is rooted in tropical-inspired Southern baking. Originally, coconut cake stood on its own as a rich and fluffy dessert. But as canned pineapple became widely available in the 20th century, bakers began incorporating it into cakes for added moisture and a sweet, tangy twist.

This flavorful combination became a favorite at summer gatherings, holidays, and family celebrations, particularly in warm-weather states. Today, the cake is celebrated not only for its tropical flavor but also for its stunning appearance and layered textures.

Why Pineapple and Coconut Are a Perfect Pair

Pineapple adds brightness and natural sweetness, while coconut delivers creaminess and depth. Together, they strike a delicious balance between tangy and rich. The juicy pineapple filling cuts through the creamy coconut cake and frosting, making every bite refreshing and satisfying.

This flavor duo also creates visual contrast—golden pineapple between soft white cake layers sprinkled with coconut flakes—making it a centerpiece dessert for any occasion.

Ingredients Breakdown and Their Functions

Understanding the role of each ingredient is crucial to nailing the perfect pineapple coconut cake recipe. Every component plays a specific part in delivering the moist, flavorful, and beautifully layered cake we’re after.

Essential Components for the Coconut Cake

All-purpose flour (2 cups / 250g):
Provides the structure and body of the Pineapple Coconut Cake. It’s the foundation that holds everything together.

Baking powder (1 Tablespoon / 12g):
Acts as a leavening agent, helping the Pineapple Coconut Cake rise and become light and fluffy.

Salt (1 teaspoon / 6g):
Enhances flavor and balances the sweetness from sugar and coconut.

Unsalted butter (1/2 cup / 113g):
Adds richness and tenderness. Using unsalted butter allows for better control over the Pineapple Coconut Cake’s flavor profile.

Granulated sugar (2 cups / 400g):
Sweetens the cake and helps in the creaming process, contributing to a lighter texture.

Canned unsweetened coconut milk (13.5 oz / 400 ml):
Used in both the batter and frosting, it gives a deep coconut flavor and moist texture. Be sure to shake the can well before measuring.

Coconut extract (1 1/2 tsp / 7.5 ml):
Boosts the coconut aroma and taste for a more intense tropical feel.

Egg whites (5 large):
Beaten to stiff peaks, they help lighten the batter, giving the Pineapple Coconut cake an airy crumb without being too dense.

Key Elements for Pineapple Filling and Frosting

Crushed pineapple (20 oz can / 567g):
Provides the sweet-tart flavor and chunky texture that forms the signature filling.

Granulated sugar (2/3 cup / 134g):
Sweetens the filling and helps thicken it during the cooking process.

Cornstarch (2 Tablespoons / 16g):
A vital thickening agent. It creates that glossy, spreadable texture in the pineapple mixture.

Butter (1/2 cup / 113g) and Cream cheese (8 oz / 226g):
Together, they form the creamy base of the frosting, delivering richness and a slight tang that complements the sweet filling.

Powdered sugar (4–5 cups / 480–600g):
Used to sweeten and thicken the frosting while keeping it light and fluffy.

Leftover coconut milk (1–2 Tablespoons / 15–30 ml):
Helps loosen the frosting to a spreadable consistency and enhances the coconut flavor.

Shredded sweetened coconut (1 cup / 85g):
Adds texture and visual appeal, especially when pressed into the frosted cake’s surface.

Preparing the Coconut Cake Base

Mastering the base of the Pineapple Coconut cake is the first real step in bringing this pineapple coconut cake recipe to life. A moist and fluffy coconut cake starts with proper mixing techniques and well-balanced ingredients.

How to Mix the Dry and Wet Ingredients Effectively

Start by preheating your oven to 350°F (175°C) and preparing two 8-inch round cake pans. Line the bottoms with parchment paper and lightly spray both the sides and bottom with nonstick spray. This prevents sticking and ensures easy release after baking.

In a mixing bowl, whisk together the flour, baking powder, and salt. This dry blend needs to be evenly distributed to avoid pockets of leavening agents that could affect the Pineapple Coconut cake’s rise.

In a separate large mixing bowl, use an electric mixer or stand mixer to beat the room temperature butter for about one minute until light and fluffy. Then, add in the granulated sugar and continue mixing until fully creamed, which takes around 2 minutes. This creaming process is essential for incorporating air into the batter, leading to a lighter cake.

Next, pour in 1¼ cups of the canned coconut milk (reserve the rest for the frosting) and the coconut extract. Blend until the mixture is smooth and evenly combined.

With your mixer on medium speed, gradually add the flour mixture to the wet ingredients in batches. Mixing slowly prevents overworking the batter, which can lead to a dense texture.

Techniques for Beating Egg Whites to Stiff Peaks

This step is what gives the Pineapple Coconut cake its pillowy softness. In a separate clean, dry bowl, beat 5 large egg whites using a hand mixer or stand mixer with a whisk attachment. Start on medium speed, increasing to high until stiff peaks form. You’ll know they’re ready when the whites hold their shape and don’t collapse when you lift the beaters.

Once ready, gently fold the egg whites into the Pineapple Coconut cake batter using a spatula. This step requires patience. Don’t stir too aggressively, or you’ll deflate the air you just incorporated. Fold until no streaks of white remain.

Divide the batter evenly between your two prepared cake pans. Smooth the tops with a spatula and tap the pans lightly on the counter to remove any trapped air bubbles.

Bake the Pineapple Coconut cakes at 350°F for 25–35 minutes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow cakes to cool in the pans for 5 minutes, then invert them onto a wire rack to cool completely.

Once cooled, use a serrated knife to torte each cake horizontally, resulting in four thin cake layers.

Baking and Slicing Like a Pro

Now that your batter is prepped, let’s dive deeper into the art of baking and slicing. The success of this pineapple coconut cake recipe depends not just on great flavor but also on precision during this stage.

Getting Even Cake Layers Every Time

After dividing your batter evenly into two 8-inch cake pans, it’s important to bake them properly. Preheat your oven to 350°F, and place the pans on the middle rack for even heat circulation. Bake for 25 to 35 minutes, checking for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs, not wet batter.

As the Pineapple Coconut cakes bake, avoid opening the oven door early, which can cause the center to sink. When they’re done, remove them from the oven and let them cool in the pans for about 5 minutes. Then turn them out onto a wire rack to cool completely before attempting to slice.

To get even results, it helps to use a kitchen scale to divide the batter equally between pans. This way, both layers bake at the same rate and you get symmetrical cake rounds.

Best Tools for Torting Cake Rounds

Once your Pineapple Coconut cakes are fully cooled, it’s time to “torte” or split each round horizontally. This gives you four thinner layers for more even pineapple filling distribution.

Here’s what you’ll need:

A sharp serrated knife or cake leveler
A lazy Susan or rotating cake stand for easier control
Toothpicks to mark a guide line around the cake

Use the toothpicks to mark a horizontal guideline, then gently saw through the cake using the serrated knife, rotating the cake as you go. Take your time to avoid tearing or crumbling the layers.

If the top of the Pineapple Coconut cake domes during baking, use the same serrated knife to trim the dome off, creating a level surface for stacking.

Handling your layers with care is key here. Use a large spatula or cake lifter when moving them around.

Crafting the Perfect Pineapple Filling

The pineapple filling is the star of this pineapple coconut cake recipe, delivering that juicy, sweet-tart flavor that contrasts beautifully with the creamy frosting and tender cake layers. This layer brings moisture, flavor, and visual appeal to your Pineapple Coconut cake, so let’s get it right.

How to Achieve a Glossy, Thickened Filling

Start by combining the following in a medium saucepan:

1 can (20 oz / 567g) of crushed pineapple (with juice)
2/3 cup (134g) granulated sugar
2 tablespoons (16g) cornstarch

Place the saucepan over medium heat and stir the mixture well to combine. Continue stirring frequently to avoid scorching at the bottom. After a few minutes, the mixture will begin to bubble and thicken. You’ll know it’s ready when it takes on a glossy appearance and coats the back of a spoon.

The cornstarch works as a thickener, transforming the watery pineapple mixture into a smooth, jam-like filling that spreads beautifully between cake layers without soaking into the Pineapple Coconut cake too much.

The key here is patience and constant stirring. You don’t want to rush this, or the mixture might turn lumpy or uneven. The whole process should take around 5 to 8 minutes.

Storing and Cooling Techniques for Pineapple Mixtures

Once your filling reaches the perfect consistency, remove it from the heat and pour it into a heat-safe container. Immediately place a piece of plastic wrap directly on the surface of the filling. This step prevents a skin from forming as it cools.

Allow the filling to reach room temperature, then refrigerate it until completely chilled. It can be stored in the fridge for up to one week and even made ahead if you’re prepping the cake in stages.

Avoid freezing the filling, as the texture may break down after thawing.

Making Coconut Cream Cheese Frosting

No tropical dessert is complete without a rich, creamy topping, and this pineapple coconut cake recipe delivers with a luscious coconut cream cheese frosting. It’s sweet, slightly tangy, and ultra-smooth—the perfect contrast to the fruity filling and tender cake layers.

Blending Butter and Cream Cheese to Smooth Perfection

To get started, gather your frosting ingredients:

½ cup (113g) unsalted butter, room temperature
8 oz (226g) cream cheese, room temperature
4–5 cups (480–600g) powdered sugar
1–2 tablespoons leftover coconut milk or regular milk (15–30ml)
1 cup (85g) shredded sweetened coconut

In a large bowl, beat the butter and cream cheese together using a stand or hand mixer. It’s essential that both ingredients are at room temperature. This ensures a silky smooth frosting without lumps. Beat on medium-high for about 2 minutes until the mixture is creamy and fully combined.

Next, gradually add the powdered sugar, 1 cup at a time. Mix on low after each addition to prevent a sugar cloud, then beat on high speed until fluffy.

Add a splash of the leftover coconut milk to adjust the consistency. Use 1 tablespoon for a thicker frosting or 2 tablespoons for a more spreadable texture.

Finally, stir in shredded sweetened coconut, reserving a bit for decorating the outside of the cake later. The coconut adds texture and enhances the tropical profile of the frosting.

How to Adjust Frosting Thickness with Coconut Milk

If your frosting is too thick, add a little coconut milk—just ½ tablespoon at a time, mixing well between additions. Be cautious not to overdo it, or your frosting could become too loose to hold its shape.

If it ends up too thin, simply add a bit more powdered sugar, a few tablespoons at a time, until it firms up.

The goal is a frosting that is thick enough to hold between cake layers but soft enough to spread easily over the top and sides.

Remember, this frosting can be made up to a week in advance. Store it in the refrigerator in an airtight container, and let it come to room temperature before using.

Assembling Your Pineapple Coconut Cake

Now that all your components are prepped, it’s time to bring this pineapple coconut cake recipe together into one irresistible, layered masterpiece. This step is where flavor, texture, and presentation merge to create a stunning tropical dessert.

Strategic Layering for Maximum Flavor

Start by placing one of the four cake layers on a cake stand or serving plate. If needed, secure it with a small dab of frosting underneath to keep it from sliding.

Step-by-step assembly:

Layer 1: Spread half of the pineapple filling evenly over the first layer, stopping just before the edge to prevent overflow.
Layer 2: Gently place the second cake round on top. Spread a generous layer of the coconut cream cheese frosting over this layer.
Layer 3: Add the third layer of cake. Spread the remaining half of the pineapple filling on top.
Layer 4: Top with the final cake round. Lightly press to level the stack.

At this point, you should have a beautiful four-layer cake with alternating pineapple and frosting layers inside.

Frosting and Decorating with Shredded Coconut

Once your Pineapple Coconut cake is stacked, it’s time to frost the entire exterior.

Start by applying a thin crumb coat—a light layer of frosting that traps loose crumbs. Chill the cake for 15 to 20 minutes so the crumb coat sets.

Then apply the final layer of frosting, spreading evenly over the top and sides using an offset spatula. Take your time to smooth it out or create rustic swirls for a textured finish.

Now for the fun part—decorating with shredded coconut:

Gently press the reserved sweetened shredded coconut into the sides and over the top of the cake.
For added flair, toast some of the coconut flakes for contrast in color and flavor.

Refrigerate the assembled cake for at least 4 hours, or overnight, before slicing. This helps the layers set and enhances the flavor as the filling and frosting meld with the cake.

Make-Ahead Tips and Storage Advice

One of the best parts about this pineapple coconut cake recipe is how well it holds up over time. Whether you’re prepping for a party or just planning ahead, this cake is highly make-ahead friendly—and stores beautifully with the right techniques.

Refrigerating and Freezing Without Compromising Texture

Make-Ahead Instructions:

You can prepare and fully assemble the cake 1 to 2 days in advance. Simply cover it with a cake dome or wrap it lightly with plastic wrap and store it in the refrigerator. In fact, many bakers agree the Pineapple Coconut cake tastes even better the next day as the flavors deepen and meld together.

If you prefer to break the work into stages:

Bake the Pineapple Coconut cake layers, cool them, then wrap each one in plastic wrap and refrigerate or freeze.
Make the pineapple filling and frosting ahead of time and store both in airtight containers in the fridge for up to one week.

Let the frosting sit at room temperature for about 30 minutes before using to make it easier to spread.

Freezing Instructions:

For longer-term storage, the Pineapple Coconut cake layers can be frozen for up to 3 months:

After baking and cooling, slice each layer horizontally, then wrap tightly in plastic wrap and place in freezer-safe bags.
The pineapple filling and frosting can also be frozen separately. Use sealed, freezer-safe containers and thaw overnight in the fridge before using.

Always assemble the cake after thawing to maintain the best texture and presentation.

Gluten-Free Adaptations That Work

If you or your guests follow a gluten-free diet, this cake is easy to adapt:

Substitute the all-purpose flour with King Arthur Gluten-Free Measure-for-Measure Flour or another reliable 1:1 baking blend.
Skip the torting step. Because gluten-free cakes can be more delicate, it’s best to bake and frost them as two thicker layers instead of four thin ones.

Everything else in the recipe—from the pineapple filling to the cream cheese frosting—is naturally gluten-free, making this adaptation simple and delicious.

Serving Suggestions and Variations

Now that your pineapple coconut cake recipe is assembled and chilled, it’s time to serve it in style. This final part will help you slice and present the Pineapple Coconut cake like a pro, plus offer exciting flavor twists for the next time you make it.

Garnishes and Pairings to Elevate Your Presentation

Serving this cake is all about enhancing the tropical theme without overpowering its delicate balance. Here are some elegant and simple ways to finish it off:

Extra shredded coconut: Sprinkle toasted coconut on top for added texture and visual contrast.
Fresh pineapple wedges: Use as decorative accents around the base of the cake or on individual plates.
Lime zest: Grate fresh lime over each slice for a citrusy pop that brightens every bite.
Mint sprigs: A touch of green brings color and freshness to your Pineapple Coconut cake presentation.

Pair this cake with:

Unsweetened iced tea
Sparkling water with lemon or lime
A scoop of vanilla or coconut milk ice cream

You could also slice the Pineapple Coconut cake into small squares for dessert bars at potlucks or parties.

Fun Flavor Twists: Mango, Passionfruit, or Banana?

Love to experiment in the kitchen? This recipe is versatile enough to welcome other fruity variations. Try these easy swaps or additions to shake things up:

Mango-Pineapple Cake: Replace half the crushed pineapple with pureed mango for a silkier filling.
Passionfruit Coconut Cake: Add 1–2 tablespoons of passionfruit pulp to the pineapple filling for a tart edge.
Banana-Coconut Cake: Stir ½ mashed ripe banana into the batter for extra moisture and a warm, sweet flavor.

You can even flavor the frosting with:

Orange extract instead of coconut extract for a more citrus-forward profile
Lime juice and zest for a zippier finish

No matter how you tweak it, the core of the pineapple coconut cake recipe stays intact—moist cake, bright filling, and dreamy frosting.

Conclusion

The pineapple coconut cake recipe is more than just a dessert—it’s a tropical celebration layered with bold flavor, creamy texture, and eye-catching beauty. From its fluffy coconut cake base to the glossy pineapple filling and rich cream cheese frosting, every bite tells a story of comfort, sunshine, and Southern charm.

Whether you’re baking for a holiday, a special occasion, or just because, this Pineapple Coconut cake is a guaranteed crowd-pleaser. It holds up beautifully in the fridge, can be made ahead, and offers plenty of room for creative variations like mango, banana, or passionfruit.

Its balanced sweetness, bright tropical notes, and moist layers make it a standout on any dessert table. With the make-ahead flexibility and detailed prep tips we’ve shared, you’ll feel confident pulling off this showstopper every single time.

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Pineapple Coconut Cake Recipe

The Origins and Appeal of Pineapple Coconut Cake

A Brief History of Tropical Pineapple Coconut Cake Traditions

Why Pineapple and Coconut Are a Perfect Pair