Coconut Cake with Pineapple Filling Recipe

If you’re a fan of tropical flavors and dreamy desserts, you absolutely must try this Coconut Cake with Pineapple Filling Recipe. It’s a luscious, moist cake layered with a vibrant pineapple filling and crowned with a cloud of buttery coconut frosting. The delicate balance of creamy coconut and zesty pineapple will transport you straight to a sunny island paradise with every bite. Trust me, this cake is an unforgettable crowd-pleaser that’s perfect for celebrations or when you simply want to impress yourself with a slice of pure joy.

Ingredients You’ll Need

Getting ready to make this Coconut Cake with Pineapple Filling Recipe? The ingredients are straightforward, yet each one plays an essential role in creating that perfect harmony of texture and taste. From the shredded coconut that adds a delightful chewiness to the crushed pineapple that infuses the cake with juicy sweetness, every component matters.

• All-purpose flour (1 3/4 cups): The sturdy base that keeps everything together while remaining tender.
• Unsweetened shredded coconut (1 cup): Adds natural coconut flavor and a lovely texture.
• Baking powder (2 tsp): Gives the cake a light, fluffy rise.
• Salt (1/4 tsp): Enhances the sweetness and balances flavors.
• Unsalted butter, softened (125 g + 200 g): Brings richness and creaminess to both the cake and frosting.
• Superfine sugar (3/4 cup): Sweetens the cake while keeping it smooth.
• Large eggs (2): Bind ingredients and create structure with a rich, velvety crumb.
• Whole milk (1/2 cup): Keeps the cake moist and tender.
• Extra virgin olive oil (1/4 cup): Adds a subtle fruity depth and keeps the texture soft.
• Canned crushed pineapple, drained and undrained (2 x 8 oz cans): The star ingredient providing bright, tropical flavor both inside the cake and the filling.
• Granulated sugar (2 Tbsp): Sweetens the pineapple filling for that perfect balance.
• Cornstarch (1 Tbsp): Thickens the pineapple filling to a luscious consistency.
• Powdered sugar (2 3/4 cups): Creates a smooth, sweet buttercream frosting.
• Vanilla extract (optional): Enhances the overall aroma and flavor of the cake and frosting.
• Unsweetened shredded coconut for decoration (3/4 cup): Adds texture and that final tropical touch.

How to Make Coconut Cake with Pineapple Filling Recipe

Step 1: Prepare the Pineapple

The first secret to this Coconut Cake with Pineapple Filling Recipe is properly handling the pineapple. Drain one can of crushed pineapple very well – pressing gently to squeeze out as much juice as possible. Reserve this juice because it will add moisture and flavor to both the cake batter and the frosting. Aim to have about three-quarters to one cup of well-drained pineapple for the batter.

Step 2: Preheat Your Oven and Prepare the Pan

Set your oven to 356ºF (180ºC) fan-forced and prepare an 8-inch round cake pan by greasing it with butter. For a smooth finish and easy removal, line the bottom with a circle of parchment paper and grease just the sides. This step ensures your cake bakes evenly and comes out flawless.

Step 3: Mix the Dry Ingredients

In a medium bowl, combine the flour, shredded coconut, baking powder, and salt. Whisk these together to evenly distribute the leavening agents and mix in the coconut. This makes sure every mouthful has that gentle coconut flavor and tender crumb you’re dreaming of.

Step 4: Cream Butter and Sugar

Using a mixer, beat the softened butter and sugar until pale and fluffy, about two minutes. This creaming process is crucial because it traps air bubbles, helping your cake rise beautifully with a light texture. Don’t forget to scrape down the sides of the bowl to ensure an even mix.

Step 5: Add the Eggs

Add the eggs one at a time, mixing briefly after each addition. They provide the structure and richness that hold this cake together while contributing to its moist, velvety crumb.

Step 6: Incorporate the Liquids

Pour in the whole milk and olive oil, blending them in until just combined. These liquids keep the cake tender and add a subtle depth of flavor from the olive oil, which you won’t necessarily taste but will feel in the silky finish of the crumb.

Step 7: Combine Wet and Dry Ingredients

Add the flour mixture to the wet ingredients, beating briefly until everything is just incorporated. Overmixing can make your cake tough, so mix until no dry streaks remain and fold gently if needed.

Step 8: Fold in the Pineapple

Gently fold the drained crushed pineapple and two tablespoons of reserved pineapple juice into the batter. This adds bursts of tropical sweetness and moisture, making every bite a little sunny celebration.

Step 9: Bake the Cake

Pour the batter into your prepared pan, smoothing the top carefully with a spatula. Bake for 35 to 38 minutes until a skewer inserted into the center comes out clean or with a few moist crumbs. The cake should spring back lightly when touched, signaling its perfect doneness.

Step 10: Cool Completely

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling. Patience here will make slicing and assembling so much easier!

Step 11: Make the Pineapple Filling

For the filling, combine the second can of crushed pineapple (including its juice), granulated sugar, and cornstarch in a saucepan. Bring to a boil over medium heat, then boil for 2 minutes while stirring continuously until the mixture thickens. Chill the filling thoroughly in the fridge until ready to assemble.

Step 12: Prepare the Buttercream Frosting

Beat the softened butter until pale and fluffy, then gradually add powdered sugar, beating well after each addition. Mix in three tablespoons of the reserved pineapple juice from earlier and continue beating on medium-high speed until the frosting is light and airy. This tropical buttercream will complement the cake with creamy sweetness and a subtle pineapple zest.

Step 13: Assemble the Cake

Once completely cooled, slice the cake horizontally into two equal layers using a serrated knife. Spread a thin layer of buttercream on the bottom layer, then top with all of the chilled pineapple filling, leaving a small gap around the edges to contain the filling. Gently place the top layer of cake over the filling and spread the remaining buttercream around the entire cake.

Step 14: Decorate and Chill

Finish by pressing shredded coconut onto the sides and sprinkling some over the top. Chill the cake in the refrigerator for at least 20 minutes before slicing so the filling and frosting set perfectly.

How to Serve Coconut Cake with Pineapple Filling Recipe

Garnishes

A sprinkle of toasted coconut flakes adds a wonderful crunch and deep coconut aroma that pairs beautifully with the soft frosting. You can also top the cake with a few fresh pineapple chunks or edible flowers for a vibrant visual pop.

Side Dishes

This cake shines on its own but is also fantastic alongside a scoop of creamy vanilla ice cream or a dollop of lightly whipped cream. Fresh tropical fruits like mango or passionfruit make refreshing companions that balance the cake’s sweetness.

Creative Ways to Present

For festive occasions, slice the cake into petite squares and serve as finger food. Or build a mini buffet by pairing individual slices with little glasses of pineapple juice or coconut water for that ultimate island vibe.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or place in an airtight container. Store in the refrigerator for up to 3 days to maintain freshness and frosting texture.

Freezing

This Coconut Cake with Pineapple Filling Recipe freezes well! Wrap the cake or individual slices securely in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before serving.

Reheating

If you want to enjoy this cake warm, allow chilled slices to come to room temperature first, then warm briefly in the microwave for about 10-15 seconds. This enhances the coconut aroma and makes the frosting luscious again.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple can be used, but make sure to finely crush it and drain excess juice. The juice is key to balancing moisture and sweetness, so reserve some for the frosting if you use fresh fruit.

Is this cake suitable for freezing before assembly?

You can freeze the baked cake layers before assembling the filling and frosting. Wrap each layer well to prevent freezer burn, thaw fully before assembling for the best texture.

Can I substitute the olive oil with another oil?

Yes, vegetable or canola oil works well too. Olive oil adds a slight fruity note but is not essential, so feel free to use whichever you have on hand.

How do I prevent the pineapple filling from making the cake soggy?

Draining the pineapple thoroughly and chilling the filling until thickened helps keep the cake layers from getting soggy. Also, spreading a thin layer of buttercream before the filling acts as a moisture barrier.

Can I make this cake gluten-free?

With some adjustments, yes! Swap all-purpose flour with a blend of gluten-free flours designed for baking and ensure your baking powder is gluten-free. Texture and rise might vary slightly, but the tropical flavors will still shine.

Final Thoughts

Trust me when I say this Coconut Cake with Pineapple Filling Recipe will quickly become a cherished favorite in your dessert repertoire. It’s the perfect balance of sweet, tangy, and tropical with a melt-in-your-mouth texture that invites second (and third) helpings. Whether you’re baking for a special occasion or simply craving something deliciously different, this cake will deliver joy and smiles at every bite. Go ahead, treat yourself and your loved ones—you deserve it!

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