Pineapple Coconut Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My luscious Pineapple Coconut Cake is a bakery-worthy tropical dessert made with moist coconut layers, sweet-tart pineapple filling, and tangy cream cheese frosting. You’ll love serving this lush, pretty dessert all summer long.

• Favorite flavors: Sweet pineapple and rich coconut create an irresistible tropical combination.
• Tender texture: Juicy fruit filling and coconut milk in the cake batter keep the cake moist and soft.
• Rich, yet refreshing: Brightly flavored pineapple balances the coconut cake and the cream cheese frosting.
• Make-ahead convenience! The cake layers and filling can be prepared in advance, making assembly quick and easy.
• Instant party: My beautiful, coconut-covered layer cake is perfect for spring and summer parties, barbecues, birthdays, or any time you crave a taste of the tropics.

One bite of my mouthwatering Pineapple Coconut Cake, and you know why tropical desserts are so beloved. As a professional chef, I love using tropical ingredients because they bring deep flavor, natural sweetness, gorgeous color, and an irresistible aroma.  This vibrant cake turns even a simple gathering into a celebration.

My top tip for you here is to use full-fat coconut milk. When I was testing this recipe, I found it made a noticeable difference in flavor and texture. Full-fat coconut milk contains more coconut solids and fat, giving the cake a richer coconut flavor and a moister texture. Full-fat coconut milk also helps inhibit gluten development, so you get a cake with a plush, bakery-soft crumb. After you make this Pineapple Coconut Cake, be sure to check out my 15-Minute Coconut Cream Pie, Pineapple Upside Down Cake, and Pineapple Coconut Frozen Yogurt.

Table of Contents

• What is Pineapple Coconut Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Pineapple Coconut Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Summer Cake Recipes

What is Pineapple Coconut Cake?

Pineapple Coconut Cake is a tropical-style layer cake with coconut layers, pineapple filling, and creamy frosting, and has a soft, moist texture and vibrant flavor. The pairing of pineapple and coconut is a staple in celebratory desserts in the Caribbean and other tropical regions. Coconut cakes became more popular in the late 1800s, when shredded coconut became widely available for home cooks.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Two 9-inch (23-cm) round cake pans
• Parchment paper
• Whisk
• Stand mixer or electric hand mixer
• Cake tester
• Wire rack
• Saucepan
• Wooden spoon
• Cling wrap
• Serrated knife
• Offset spatula

Key Ingredients and Substitutes

For the Coconut Cake

Egg and egg whites

• The egg adds richness and emulsifies the ingredients into a cohesive batter.

• • Additionally, the egg contributes to a moist, tender texture.
• Egg whites contribute to the rise and create a lighter crumb.
  • Additionally, using more egg whites than whole eggs gives the coconut cake a lighter color and a fluffier texture.
• Since whipped egg whites and egg contribute to the structure and texture of this cake, I do not recommend using a substitute.

Full-fat coconut milk

• Full-fat coconut milk contributes deep flavor, richness, and moisture.
• Additionally, full-fat coconut milk inhibits gluten development, which helps create a soft crumb.
• Make your own coconut milk with my recipe.
• Substitute: You can use the same amount of light coconut milk, but the cake won’t have the superior flavor and texture of a cake made with full-fat coconut milk.

Vanilla extract

• Vanilla extract accentuates the tropical flavors.
• Learn how to make your own vanilla extract, and you’ll always have high-quality vanilla on hand for baking.
• Substitute: You can use the same amount of Vanilla Bean Paste.

Coconut extract

• Coconut extract boosts the flavor.
• Substitute: You can omit the extract, but note that the coconut flavor will not be as prominent.

Cake flour

• Using cake flour—which has a lower protein content, 6 to 8%, than all-purpose flour—creates a light, tender crumb.
• Substitute: Try my quick DIY Cake Flour Substitute, made with just all-purpose flour and cornstarch.
  • For a gluten-free cake, use the same amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour.

Granulated sugar

• Granulated sugar sweetens the recipe coconut pineapple cake.
• Additionally, sugar also attracts and holds moisture, which keeps this homemade cake soft and moist.
• Substitute: You can use the same amount of coconut sugar instead of granulated sugar, but note that the cake will be darker and have a slight caramel flavor.

Baking powder

• Baking powder leavens the cake, giving it a controlled rise and a light texture.
• You’ll always have baking powder on hand when you learn How to Make Baking Powder and Baking Soda!

Salt

• Salt brings out the flavors in the cake.

Butter

• Butter provides fat and moisture, giving this coconut pineapple cake richness and flavor.
• In this recipe, we use the reverse creaming technique. Butter is mixed into the dry ingredients, coating some of the flour particles with fat, limiting gluten development, and contributing to a refined, velvety crumb.
• Use room-temperature butter in this recipe. Here’s how to soften cold butter the right way.

Substitute:

• You can use solid, softened coconut oil instead of butter. It will boost the coconut flavor, but note that it will also make the cake denser than one made with butter.

For the Pineapple Filling

Canned crushed pineapple in juice

• Crushed pineapple in its own juice gives the filling a vibrant, tropical taste.
• Additionally, the crushed pineapple adds textural contrast to the soft cake layers.
• Be sure to use crushed pineapple in juice (not syrup). Syrup will make the filling too sweet and sticky.
• Substitute: Use fresh pineapple instead. Chop the pineapple finely before using.
  • If the filling seems dry while cooking, add a splash of pineapple juice or water mixed with 1/2 teaspoon of sugar.

Granulated sugar

• Granulated sugar creates a jammy, sweet filling.
• Substitutes: If you prefer, replace the granulated sugar with the same amount of honey, brown sugar, or coconut sugar.

Cornstarch

• Cornstarch creates a thick filling.
• Substitute: Use the same amount of arrowroot starch, tapioca starch, or potato starch.

Lemon juice

• Lemon juice brightens the flavor and balances out the sweetness.
• Use freshly squeezed lemon juice for the best flavor.
• Substitute: Use the same amount of freshly squeezed lime juice.

To Assemble the Pineapple Coconut Cake

Best Ever Cream Cheese Frosting

• My Best-Ever Cream Cheese Frosting is rich, tangy, creamy, and perfectly balances the sweet cake.

Shredded sweetened coconut

• Shredded, sweetened coconut adds tropical sweetness, a lovely, moist chewiness, and visual appeal.
• Substitutes: Use the same amount of unsweetened coconut or toasted coconut.

How to Make Pineapple Coconut Cake

Make the Coconut Cake

1. Prepare to bake. Preheat the oven to 350°F (180°C). Butter and line two 9-inch (23 cm) round cake pans with parchment paper. Set aside.
2. Mix wet ingredients. In a large jug, whisk together the egg whites, whole egg, coconut milk, vanilla extract, and coconut extract.

3. Combine dry ingredients. In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer and a large bowl), combine the flour, sugar, baking powder, and salt on low speed for 30 seconds.
4. Add butter. Add in the butter and mix on low speed until the texture resembles fine crumbs.

5. Combine wet and dry ingredients. Pour in the wet ingredients in two additions, mixing on low speed just until the batter is smooth.

6. Add batter to pans. Divide the batter evenly between the prepared pans.

7. Bake cake layers. Bake for 25–35 minutes, or until a cake tester inserted into the center comes out clean.

8. Cool cake. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Pineapple Filling

9. Heat ingredients. In a small saucepan, combine the crushed pineapple (with its juice), sugar, cornstarch, and lemon juice.
10. Cook filling. Cook over medium heat, stirring constantly, until the mixture comes to a simmer. Continue cooking for 2 minutes, until thick and glossy.

11. Cool filling. Transfer to a bowl, press plastic wrap directly onto the surface, and cool to room temperature, about 1 hour.

Assemble the Pineapple Coconut Cake

1. Level off cake layers. Level the cake layers with a serrated knife.
2. Add filling and frosting. Place one layer on a serving plate, spread on the pineapple filling, then top with the second layer.

14. Finish frosting. Frost the cake with the Cream Cheese Frosting.

15. Add coconut. Press the shredded coconut evenly over the cake, then refrigerate until ready to serve.

16. Enjoy! Serve chilled or at room temperature with fresh pineapple.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• No need to drain the pineapple. Simply crush the pineapple and the juice in the saucepan to cook for the filling.
• Use room-temperature eggs. You’ll get better volume and a smoother batter.
• Use your mixer on low-speed to work the butter into the dry ingredients. A mixer does an efficient job of making the butter into even, fine crumbs.
  
  • No mixer? Use a pastry blender (pastry cutter) to work the butter into the dry ingredients until it resembles fine crumbs. Avoid using a knife or your fingers, as it’s difficult to create the same fine, even crumb texture.
• Don’t overmix the cake batter. After adding the wet ingredients, combine just until smooth. This is important so you don’t end up with a dense coconut and pineapple cake. 
• Check often toward the end of the baking time. Take the cake out of the oven when the tester comes out clean.  
• Cook the filling until it simmers for 2 minutes. Cooking it long enough will help thicken the filling and ensure that it sets up properly.
• Cool the filling completely before assembling. This will help create a stable structure.
• Trim off the domed tops of the cake layers. Flat tops create a neater, prettier cake.
• Press coconut onto freshly frosted cake. It will stick more easily.  
• Chill your cake first for the easiest slicing. For the cleanest cuts, run the knife under hot water and wipe it dry in between slices.
• Toast coconut for extra flavor and a deeper color. For extra flavor, toast the coconut lightly in a sheet pan in the oven at 325°F (165°C) for about 10 minutes, stirring frequently.
• Let cool completely before pressing onto the cake.

Make-Ahead and Storage Instructions

Make-ahead tips

• The cooled cake layers can be wrapped in plastic wrap and frozen for up to two months.
• There’s no need to defrost the cake before assembling.
• You can make the Cream Cheese Frosting ahead, place it in an airtight container, and refrigerate it for up to four days before assembling the cake.
• Make and cool the pineapple filling, then store it in an airtight container in the fridge for up to 3 days.

How to store leftovers

• Store leftover cake in an airtight container in the fridge for up to three days.

FAQs

Is ok to use fresh pineapple in this cake recipe?

• Yes, you can use fresh pineapple instead of canned in this pineapple coconut cake recipe.
• Finely chop the pineapple before using.
• Depending upon how juicy or dry your fresh pineapple is, you may need to add a splash of pineapple juice or water mixed with a teaspoon of sugar so it cooks into a thick, spoonable filling.

Can I make this cake gluten-free?

• Yes, you can make this cake gluten-free.
• Simply use an equal amount of 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour.

Is it possible to make this cake without eggs?

• Since whipped egg whites and egg contribute to this cake’s structure and texture, I do not recommend using a substitute.
• For a coconut cake with an easy no-egg option, try my Coconut and Jam Cake.

What other fillings and frostings can I use with this cake?

• For another filling option, try Lemon Curd, Vegan Lemon Curd, Raspberry Curd, or Whipped Cream.
• Other frostings that would work well in this recipe include Vanilla Buttercream, Swiss Meringue Buttercream, Lemon Buttercream, and Lemon Ermine Frosting.

More Summer Cake Recipes

• Fresh Strawberry Cake
• 3 Layer S’mores Cake
• Victoria Sponge Cake
• Chocolate Icebox Cake
• Ice Cream Cake

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