Pineapple Coconut Cake

Pineapple Coconut Cake is a tropical delight that brings together the sweet and tangy flavors of pineapple with the rich, creamy taste of coconut. This cake is perfect for any occasion, whether it’s a summer picnic, a birthday celebration, or simply a sweet treat for your family. With its moist layers and delicious frosting, every bite is a taste of paradise.

Why Make This Recipe

Making Pineapple Coconut Cake allows you to enjoy a slice of the tropics right in your home. It’s a crowd-pleaser, full of flavor and texture, with a light and fluffy cake layered with a sweet pineapple filling. The cream cheese frosting adds a delightful tang that balances out the sweetness. Plus, it’s a fun recipe to make, and your kitchen will smell amazing while baking!

How to Make Pineapple Coconut Cake

Ingredients

1 (20-ounce) can crushed pineapple in juice (do not drain)
1/2 cup granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup full-fat buttermilk
1/3 cup heavy whipping cream
1 cup unsalted butter, room temperature
1/3 cup light brown sugar, lightly packed
3/4 cup granulated sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon pure coconut extract
2/3 cup shredded sweet coconut
8 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1/4 cup sour cream
1 teaspoon pure vanilla extract
2 cups powdered sugar, sifted

Directions

Make the Pineapple Filling: In a medium saucepan, mix the crushed pineapple, sugar, and cornstarch over medium heat. Stir constantly until it thickens, about 10 minutes. Transfer to a bowl and refrigerate until chilled.
Prepare the Cake: Preheat your oven to 350°F (175°C). Line the bottoms of two 9-inch round cake pans with waxed paper and grease and flour them. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Combine the buttermilk and whipping cream in a small measuring cup. In a stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes). Add the eggs one at a time, mixing well after each. Then add the vanilla and coconut extracts. Add half the dry ingredients and mix on low speed until just combined. Add the buttermilk mixture, then the remaining dry ingredients and shredded coconut. Mix until just combined—don’t overmix. Divide the batter into the two pans and level the tops. Bake for 25 minutes or until a toothpick comes out clean. Rotate pans halfway through baking. Let the cakes cool completely, then slice each into 2 thin layers, creating a total of 4 layers.
Make the Frosting: In a stand mixer, beat the cream cheese until smooth. Add butter, sour cream, and vanilla, beating until creamy. Gradually sift in the powdered sugar, mixing well after each addition until you reach a spreadable consistency.
Assemble the Cake: Place the first cake layer on a serving plate, cut side up. Spread half of the pineapple filling on top. Add the second layer, cut side down, and frost with about 1 cup of cream cheese frosting. Add the third layer, cut side up, and spread the remaining pineapple filling on top. Add the final layer, cut side down, and frost the top and sides with the remaining frosting. To store: Refrigerate the cake due to the cream cheese and sour cream in the frosting. For the best flavor, bring it to room temperature an hour before serving. This cake gets even better the next day.

How to Serve Pineapple Coconut Cake

Serve Pineapple Coconut Cake chilled or at room temperature. Slice it into wedges and enjoy it with a cup of coffee or tea. It also goes wonderfully with fresh fruit or a scoop of vanilla ice cream for a decadent dessert.

How to Store Pineapple Coconut Cake

Store the uncut cake in an airtight container in the refrigerator for up to 5 days. If you have leftovers, quickly cover the cake slices tightly with plastic wrap or place them in a container. Bring them back to room temperature before serving for the best taste.

Tips to Make Pineapple Coconut Cake

Make sure all your ingredients are at room temperature for a smooth batter.
Avoid overmixing the batter to keep the cake light and fluffy.
Allow the cakes to cool completely before slicing to prevent them from crumbling.

Variation

You can add toasted coconut on top of the frosting for extra texture and flavor. If you want extra sweetness, consider drizzling a coconut glaze over the cake.

FAQs

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just crush it and use the juice it produces, but remember to adjust the sugar depending on the sweetness.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just frost it before serving for the best results.
What if I don’t have coconut extract?
If you don’t have coconut extract, you can leave it out or replace it with additional vanilla extract for flavor.

Enjoy making and savoring this delightful Pineapple Coconut Cake—a treat that transports you to a tropical paradise!