Name: Pineapple Coconut Cake Recipe
Prep time: 40 min
Cook time: 24 min
Total time: 5 h
Cuisine: American
Ingredients: 2 and 1/2 cups (285g) cake flour (spooned & leveled); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 and 1/2 cups (300g) granulated sugar; 4 large egg whites, at room temperature; 1/2 cup (120g) sour cream, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon coconut extract; 3/4 cup (180ml) canned coconut milk, at room temperature; 2 Tablespoons (30ml) pineapple juice (canned or fresh); 1 cup (80g) sweetened shredded coconut; 1 cup (225g) pineapple chunks (canned and drained or fresh); 1 large egg; 2 large egg yolks; 1/3 cup (65g) granulated sugar; 1 and 1/2 teaspoons cornstarch; 1/3 cup (80ml) canned pineapple juice (must be canned); 1/8 teaspoon salt; 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed; 2 Tablespoons canned coconut milk or pineapple juice (your choice); 1/2 teaspoon pure vanilla extract; 1/8 teaspoon salt; Fresh or canned pineapple chunks; 1 cup (80g) sweetened shredded coconut

Jump to Recipe· 4.1 from 35 reviews

If you have a sweet spot for tropical flavors and dreamy, moist cakes, you are absolutely going to adore this Pineapple Coconut Cake Recipe. Imagine tender layers of fluffy cake infused with coconut milk and juicy pineapple chunks, layered with luscious cream cheese frosting and homemade pineapple curd that’s bright and velvety. It’s like taking a mini vacation with every bite, perfectly balanced between fruity freshness and rich indulgence. Whether you’re baking for a special occasion or simply craving a slice of paradise, this Pineapple Coconut Cake Recipe will quickly become a treasured favorite in your kitchen.

Ingredients You’ll Need

With just a handful of straightforward ingredients, this cake delivers complex flavors and textures. Each element plays a crucial role, from the cake flour that ensures softness to the pineapple juice adding a natural tang, making this recipe both simple and irresistible.

Cake flour (2 and 1/2 cups; 285g): Gives the cake a tender crumb and light texture perfect for layering.
Baking powder (2 teaspoons): Helps the cake rise beautifully, keeping it fluffy.
Baking soda (1/2 teaspoon): Works with the acidic ingredients to create lift and softness.
Salt (1 teaspoon): Enhances all the sweet and tropical flavors without overpowering them.
Unsalted butter (3/4 cup; 170g, plus more for curd and frosting): Provides richness and moistness that makes this cake irresistible.
Granulated sugar (1 and 1/2 cups for cake, plus 1/3 cup for curd): Sweetens without overwhelming, perfectly balanced with the pineapple.
Egg whites (4 large) and additional whole eggs and yolks (for curd): Add structure and silkiness, creating a delicate crumb and creamy curd.
Sour cream (1/2 cup; 120g): Adds tanginess and moisture for a soft, tender cake base.
Pure vanilla extract (2 teaspoons): Elevates the coconut and pineapple flavors beautifully.
Coconut extract (1 teaspoon): Intensifies the tropical vibe to make every bite sing.
Canned coconut milk (3/4 cup plus 2 tablespoons for frosting or juice): Keeps the cake moist and infuses subtle coconut flavor throughout.
Pineapple juice (2 tablespoons for batter, 1/3 cup for curd): Adds bright acidity and natural sweetness to contrast the richness.
Sweetened shredded coconut (1 cup plus extra for garnish): Adds delightful texture and that unmistakable coconut chewiness.
Pineapple chunks (1 cup, drained): Bring juicy bursts of tropical sweetness inside the cake and on top.
Full-fat cream cheese (8 ounces; 226g): Makes the frosting luxuriously creamy with a subtle tang.
Confectioners’ sugar (3 cups, plus extra if needed): Gives the frosting a smooth, sweet finish that’s perfect for decorating.
Cornstarch (1 and 1/2 teaspoons for curd): Helps thicken the pineapple curd to just the right consistency.
Salt (small pinch in frosting and curd): Balances sweetness and enhances the tropical flavors.

How to Make Pineapple Coconut Cake Recipe

Step 1: Prepare the Cake Batter

First, preheat your oven to 350°F (177°C), then grease and line three 8-inch cake pans with parchment paper for easy release. Whisk together the dry ingredients—cake flour, baking powder, baking soda, and salt—to evenly distribute the leavening agents and keep your cake light. Next, cream the softened butter and granulated sugar until velvety smooth and pale, about three minutes. Beat in the egg whites, sour cream, vanilla, and coconut extracts, alternating with your dry ingredients along with the coconut milk and pineapple juice. Finally, fold in the shredded coconut and pineapple chunks gently so they stay evenly distributed without breaking down the batter’s fluffiness. This batter is thick and fragrant—get excited because it’s the heart of your tropical masterpiece!

Step 2: Bake the Cakes

Divide the batter evenly among your prepared pans, smoothing the tops with a spatula. Bake for 22 to 24 minutes or until a toothpick inserted into the center comes out clean. This golden, tropical aroma filling your kitchen is a wonderful sign you’re on track! Let the cakes cool completely right in the pans on wire racks. Cooling fully is essential before frosting to avoid melting your luscious layers later.

Step 3: Make the Pineapple Curd

This curd is what takes the cake from delicious to unforgettable. Over a double boiler, whisk together eggs, egg yolks, sugar, cornstarch, pineapple juice, and a pinch of salt, stirring constantly to prevent curdling. As the mixture thickens to a silky, hollandaise-like texture, off heat, whisk in softened butter until smooth. Pour into a jar and cover with plastic wrap touching the surface to keep a skin from forming. Chill completely until thickened. This homemade pineapple curd will add incredible tang and creaminess to each slice.

Step 4: Prepare the Cream Cheese Frosting

In a large bowl, beat cream cheese and butter until perfectly smooth and creamy. Add confectioners’ sugar, your choice of canned coconut milk or pineapple juice, vanilla extract, and salt. Start on low speed to combine, then crank up to high and whip until fluffy and light. For a thicker frosting, add the extra sugar gradually. This frosting is silky, lightly sweetened, and packed with a hint of coconut that complements the cake perfectly.

Step 5: Assemble the Cake

If your cake layers domed during baking, carefully level them with a serrated knife to get perfect stacking surfaces. Place the first layer on your serving plate or turntable, then spread a thin layer of frosting followed by a spoonful of pineapple curd. Repeat with the second layer, then top with the third. Apply a thin crumb coat all over the cake to seal in those crumbs and refrigerate for 30 to 60 minutes to firm up your masterpiece before applying the final frosting layer. This step ensures a smooth, picture-perfect finish ready for garnishing.

How to Serve Pineapple Coconut Cake Recipe

The image shows a close-up of a two-layer yellow cake slice with a soft and moist texture. The cake layers have light golden brown edges and a crumbly interior with small bits of yellow visible inside. A thick layer of smooth white frosting sits evenly between the two cake layers and covers the top and sides, with some textured white frosting decorations on the sides. The cake slice sits on a white plate placed on a white marbled surface, with some cake crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a show-stopping presentation, pile some fresh or canned pineapple chunks right on top and gently press shredded coconut along the cake’s sides. These tropical touches enhance the flavors and add texture, inviting everyone to dive in.

Side Dishes

This cake pairs beautifully with light accompaniments like a bright mango salsa or a tangy passionfruit sorbet. These sides add fresh fruitiness that balances the rich frosting, making each bite feel like a tropical celebration.

Creative Ways to Present

For birthday parties or special occasions, try serving this Pineapple Coconut Cake Recipe as mini layered cupcakes or cake jars for fun, portable treats. You can also layer it as a trifle with extra pineapple curd, whipped coconut cream, and toasted coconut flakes for an elegant twist.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake tightly covered in the refrigerator to maintain moisture and freshness. Stored this way, it will stay delicious for up to five days, perfect for savoring a little piece of tropical heaven each day.

Freezing

You can freeze both assembled and unassembled cake layers. Wrap layers tightly in plastic wrap, then foil, and freeze for up to three months. Thaw overnight in the refrigerator before frosting or serving, preserving that perfect texture and flavor.

Reheating

This cake is best enjoyed chilled or at room temperature rather than warmed, as the cream cheese frosting can soften too much. Let frozen or refrigerated slices sit out for about 20 minutes before serving for the ideal softness and flavor.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple chunks and juice bring a wonderful brightness to the cake and curd. Just be sure to drain any extra juice to avoid making the batter too wet.

Is there a substitute for coconut milk?

If you don’t have coconut milk on hand, full-fat regular milk or almond milk can work in a pinch, but keep in mind you will lose some of that signature tropical coconut flavor.

How long does the pineapple curd keep?

The curd will stay fresh in the refrigerator for up to one week when stored in an airtight container. It’s delicious on toast or as a dip for fresh fruit, so don’t let it go to waste!

What type of cake flour works best?

Use a light, cake-specific flour like cake flour recommended in the recipe to ensure a tender crumb. If you don’t have cake flour, you can make a substitute by mixing all-purpose flour with a bit of cornstarch.

Can I make this cake gluten-free?

While the recipe uses cake flour, you could experiment with a gluten-free flour blend designed for baking. However, texture may vary slightly, so it’s worth testing before serving to guests with dietary restrictions.

Final Thoughts

This Pineapple Coconut Cake Recipe is pure tropical bliss captured in a beautifully tender cake with luscious fillings and frosting. It’s the perfect way to bring sunshine into your kitchen and onto your dessert table. I can’t wait for you to try making it and delight in every bite as much as I do. Trust me, once you take that first forkful, you’ll be hooked on this cake forever!