If you’re on the hunt for a cake that truly tastes like a tropical vacation, look no further than this Coconut Pineapple Cake. Bursting with fresh, fruity flavor and layered with creamy coconut goodness, this dessert is everything you want for summer celebrations, birthdays, or sunny weekend bakes.
This isn’t just any cake—this is a Coconut Pineapple Cake masterpiece made with fluffy coconut-infused cake layers, sweet-tart pineapple filling, and the most luscious coconut cream cheese frosting you’ve ever tasted. Finished with a coating of shredded coconut for texture and flair, every bite is packed with sunshine.
Table of Contents
Why This Coconut Pineapple Cake Will Be Your New Favorite
Moist, Fluffy, and Fail-Proof
This Coconut Pineapple Cake starts with a base adapted from a five-star coconut cake recipe that’s beloved by home bakers across the web. The combination of butter and oil ensures a moist, tender crumb, while coconut milk brings creaminess and subtle sweetness. Crushed pineapple adds bright tropical flavor and juicy bits throughout.
Bold Tropical Flavor
From the cake layers to the frosting and the filling, coconut and pineapple shine in every element. A rich pineapple curd-style filling (no eggs needed!) sits between the layers, balanced by a velvety coconut cream cheese frosting that melts in your mouth. The shredded coconut on the outside adds crunch and authenticity.
Surprisingly Simple to Make
Despite its luxurious look and multi-layered complexity, this Coconut Pineapple Cake is straightforward. The recipe is broken into clear steps, with helpful visuals and tips to make it approachable for both beginners and seasoned bakers.
How to Make the Coconut Pineapple Cake
Prep Time: 20 mins
Bake Time: 38 mins
Total Time: ~2 hours (including cooling)
Servings: 12
Ingredients at a Glance:
- All-purpose flour, cornstarch, baking powder, salt
- Butter + oil for perfect texture
- Eggs, vanilla, and coconut extract
- Crushed pineapple and canned coconut milk
- Dried shredded coconut
- Cream cheese and powdered sugar for frosting
- Fresh lemon juice and cornstarch for the pineapple filling
Step-by-Step Breakdown:
1. Make the Cake Layers
- Sift dry ingredients.
- Cream butter, oil, and sugar until light.
- Add eggs one by one, followed by vanilla, coconut extract, and pineapple.
- Alternate folding in dry ingredients and coconut milk by hand.
- Finish with shredded coconut.
- Divide into two 8-inch cake pans and bake at 350°F (180°C) for ~35–38 minutes.
2. Prepare the Pineapple Filling
- Combine crushed pineapple, sugar, cornstarch, milk, and lemon juice in a saucepan.
- Cook over medium heat, stirring constantly until thickened.
- Stir in butter and optional yellow gel coloring.
- Cover with cling wrap, touching the surface to avoid skin forming. Let cool.
3. Coconut Cream Cheese Frosting
- Whip room-temperature butter until fluffy.
- Add powdered sugar in batches.
- Mix in cold, firm cream cheese and coconut extract. Don’t overmix!
4. Assemble the Coconut Pineapple Cake
- Level the cakes.
- Spread a layer of frosting and pipe a border to hold in the filling.
- Add half the pineapple filling to the center.
- Stack the second cake layer.
- Frost the top and sides and decorate with piped borders and remaining pineapple filling.
- Finish with a generous layer of shredded coconut pressed into the sides.
Pro Tips for Coconut Pineapple Cake Success
- Don’t overmix the batter—this keeps your cake light and fluffy.
- Use canned crushed pineapple in juice (not syrup) for the best flavor.
- Use cold, block-style cream cheese to ensure stable frosting for piping.
- Chill before slicing if you want clean, bakery-style layers.
How to Store Your Coconut Pineapple Cake
This cake can sit out for a few hours if you’re serving it the same day, but the cream cheese frosting means it needs refrigeration afterward. Store in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving for the best texture and flavor.
Nutrition (Per Slice)
- Calories: 889
- Carbs: 109g
- Sugar: 82g
- Fat: 47g
- Protein: 11g
- Saturated Fat: 29g
- Sodium: 500mg
- Calcium: 216mg
- Vitamin C: 5mg
Coconut Pineapple Cake: A Must-Bake for Summer
This Coconut Pineapple Cake is more than a dessert—it’s a tropical celebration in every slice. Whether you’re bringing it to a BBQ, baking it for a birthday, or just indulging in your love for pineapple and coconut, it delivers every time.
With simple ingredients, clear instructions, and stunning flavor, this Coconut Pineapple Cake is one recipe you’ll make again and again.
More Similar Recipes To Try
Easy Pineapple Juice Cake: A Tropical Dessert
Coconut Pineapple Cake
Ingredients
Method
- Make the Cake LayersPreheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.Whisk dry ingredients: In a medium bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.Cream butter, oil, and sugar: In a large mixing bowl, beat butter, oil, and sugar for 2 minutes until pale and fluffy.Add eggs: One at a time, mix in the eggs, beating well between each.Stir in vanilla, coconut extract, and crushed pineapple.Fold in half the dry ingredients, then fold in the coconut milk. Finally, fold in the remaining dry ingredients.Gently fold in the shredded coconut. Don’t overmix.Divide batter between pans and bake for 35–38 minutes. A toothpick should come out clean or with a few moist crumbs.Cool in pans for 15–20 minutes, then transfer to a wire rack to cool completely.2. Make the Pineapple FillingIn a saucepan, combine pineapple, sugar, cornstarch, milk, and lemon juice.Cook over medium heat, stirring constantly until thickened. It may look curdled at first—keep stirring until smooth.Remove from heat and stir in butter (and food coloring if using).Transfer to a bowl, press plastic wrap directly onto the surface, and let cool.3. Make the Coconut Cream Cheese FrostingBeat butter until pale and fluffy (2–3 minutes).Gradually add powdered sugar in 3 parts, mixing well after each.Add cold cream cheese, vanilla, and coconut extract. Mix until just smooth—don’t overbeat or it may loosen.4. Assemble the CakeLevel the cake layers using a serrated knife.Place the first layer on your serving plate and spread a thin layer of frosting on top.Pipe a border of frosting around the edge to hold the filling, then spoon in half the pineapple filling.Add the second cake layer and frost the top and sides.Pipe a border around the top and spoon the remaining filling into the center.Press shredded coconut gently onto the sides for a gorgeous finish.
Notes
Storage Tips
- Fridge: Store covered in the fridge for up to 4–5 days.
- Freezer: Cake layers (without frosting) can be frozen for up to 2 months.
One thought on “Creamy Coconut Pineapple Cake with Pineapple Filling and Coconut Frosting”