This Pineapple Coconut Cake is moist, fruity, and layered with tender cake, gooey pineapple filling, and crispy toasted coconut. Topped with a coconut buttercream frosting, it’s tropical, refreshing, and perfect for Easter, spring, and summer!
Why You’ll Love This Pineapple Coconut Cake Recipe
This pineapple and coconut cake is my go-to dessert for spring and it’s inspired by a version my late grandma used to make. Her cake was always a family favorite, and this recipe is my way of keeping those flavors and memories alive.
With three layers of deliciousness, it’s perfect for everything from weddings to baby showers and backyard gatherings. Plus, it’s a nice switch-up from richer options like chocolate cake and red velvet cake, especially when the weather is warm!
A twist on my layered coconut cake, this cake is soft and fluffy with just the right amount of moisture from crushed pineapple and coconut milk, while whipped egg whites keep the texture light and tender. Then, a sweet-tangy pineapple filling adds a fresh burst of flavor between each layer, and the coconut cream cheese buttercream is smooth, rich, and perfectly balanced.
Finished with a coating of golden toasted coconut, this dessert looks impressive and tastes even better!
Ingredients You’ll Need
Cake Flour: This forms the base of the cake batter, helping it stay light and soft. If preferred, regular all-purpose flour or a 1:1 all-purpose gluten-free flour like King Arthur or a cup 4 cup gluten-free flour will work. The cake crumb will just be a bit denser.
Leaveners: Both baking powder and baking soda combine to help the cake rise as it bakes, creating the light, fluffy consistency we want.
Salt: Don’t skip this! It enhances the flavor of the rest of the ingredients and helps balance the sweetness.
Unsalted Butter and Vegetable Oil: These add richness and moisture. If preferred, canola oil will also work in place of vegetable oil.
Crushed Pineapple: Lightly drained, this infuses the cake batter with sweet, fruity flavor and helps keep it moist.
Granulated Sugar: Sweetens the cake batter and helps give it a little structure.
Egg Whites: These act as a leavening agent, trapping tiny bubbles inside the cake. Once heated, they expand, creating a light, airy texture.
Sour Cream: The fat adds richness and creates a softer, tender texture while giving the cake a delicious, tangy taste.
Vanilla Extract and Coconut Extract: These enhance the sweetness of the cake, giving it extra depth and infusing it with sweet coconut flavor.
Canned Coconut Milk: Make sure to use canned, unsweetened coconut milk, not the liquid varieties! This enhances the flavor and creates the ultra-moist consistency we want.
Sweetened Shredded Coconut: Toasted until golden, this adds a satisfying crunch and nutty taste.
Pineapple Filling: Combine crushed pineapple, granulated sugar, lemon juice, vanilla, and cornstarch for a soft, sweet filling that thickens nicely so it doesn’t run all over the place.
Coconut Buttercream: I skip store-bought frostings and make a homemade buttercream using unsalted butter, cream cheese, powdered sugar, vanilla extract, coconut extract, pineapple juice, lemon juice, and salt.
How to Make a Moist Pineapple Coconut Cake
Step 1. Prepare the toasted coconut by baking it until it’s golden brown and fragrant. Then, set it aside to cool.
Step 2. Make the pineapple filling. Whisk all the ingredients in a saucepan over medium heat, and let the mixture simmer until it is thickened and the cornstarch is dissolved. Transfer the mixture to the fridge to chill.
Prepare the Cakes
Step 3. Sift the dry ingredients in a large bowl. Then, beat the butter, oil, and sugar in a second bowl until smooth and creamy. Mix in the remaining wet ingredients (except the coconut milk) until well combined.
Step 4. On low speed, add about a third of the flour mixture and a third of the coconut milk to the bowl of wet ingredients at a time, stirring just until combined and alternating the flour and coconut milk until both are completely mixed into the batter. Be careful not to overmix! It’s okay if there are a few lumps.
Step 5. In a separate bowl, whip the egg whites on high speed until foamy peaks form. Then, gently fold the whipped egg whites and part of the coconut flakes into the cake batter.
Step 6. Divide the batter evenly between three greased cake pans, and bake until a toothpick inserted into the center comes out clean. Be careful not to overbake, or your cakes will be dry! Set the cakes aside on a wire rack, and let them cool in the pans completely.
Make the Frosting
Step 7. Next, beat the cream cheese and softened butter until smooth and creamy. Then, mix in the remaining ingredients, starting on low speed and increasing the speed to high until everything is well combined.
Assemble the Cake
Step 8. Place the first layer of cake on a serving platter or cake stand. Spread a layer of buttercream on the cake. Then, pipe a thick rim of frosting around the edge.
Step 9. Spoon half of the pineapple filling on top of the buttercream. Make sure to stop before the buttercream rim to prevent leaking!
Step 10. Add the second cake layer and repeat, creating a buttercream rim, adding frosting, and topping with pineapple filling. Then place the third layer on top. Then, sprinkle the toasted coconut over the side of the cake. Decorate the top with swirls of frosting and pineapple pieces, and garnish with the remaining toasted coconut.
Step 11. Chill your pineapple coconut cake in the fridge. Then, use a sharp knife, wiping it clean after each cut, to slice pieces, and enjoy!
How to Store
Refrigerator: Store leftover pineapple coconut cake covered in the fridge for 3-4 days, and enjoy it cold.
Freezer: Both the cake layers and the fully frosted cake freeze well. Wrap the unfrosted layers tightly in plastic wrap and freeze for up to 2 months. If freezing a frosted cake, place it in the freezer uncovered until firm, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
More Amazing Cake Recipes
- The Best Carrot Cake with Cream Cheese Frosting
- Birthday Cake Cheeseake w/ Edible Cookie Dough
- Sour Cream Pound Cake
- Easy Banana Cake with Cream Cheese Frosting
- White Cake Recipe with Vanilla Buttercream
- Honey Bun Cake
I hope you love my Pineapple Coconut Cake Recipe! It’s soft, moist, and layered with a sweet pineapple filling, toasted coconut, and smooth coconut buttercream. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Pineapple Coconut Cake with Coconut Buttercream
Ingredients
Pineapple Coconut Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup vegetable or canola oil
- 2/3 cup crushed pineapple lightly drained
- 1 2/3 cups granulated sugar
- 5 large egg whites at room temperature
- 1/2 cup sour cream at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup unsweetened canned coconut milk at room temperature*
- 1 cup sweetened shredded coconut
Pineapple Filling
- 1 1/2 cup crushed pineapple with juice
- 1/4 cup + 2 tbsp granulated sugar
- 1 tbsp lemon juice more to taste
- 1 tsp vanilla
- 1 1/2 tbsp cornstarch
Coconut Buttercream
- 10 tbsp unsalted butter room temp
- 16 oz cream cheese brick, room temp
- 4-5 cups of powdered sugar more to taste
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 tbsp Pineapple juice
- 2 tsp of lemon juice
- 1/8 tsp salt
- 2 cups sweeten shredded coconut more if desired
Instructions
- Make the Pineapple Filling. In a saucepan, whisk together crushed pineapple, sugar, lemon juice, vanilla and cornstarch over medium heat. Cook for about 6-8 minutes until thickened and the cornstarch is cooked. Then, set aside in the refrigerator.
- Make the Pineapple Coconut Cake. Preheat the oven to 350F and grease 3 8-inch round cake pans and line with parchment paper to ensure the batter doesn’t stick. Set aside.
- In a large mixing bowl, sift and whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Beat the butter, oil, and sugar with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Then, mix in sour cream, pineapple chunks, vanilla extract, and coconut extract until combined.
- On low speed, add about a third of the flour mixture and a third of the coconut milk, alternating until all of the flour and coconut milk is added to the batter. Be sure not to over mix the batter — a few lumps are okay.
- In a separate bowl, whip the eggs whites together on high speed until they form foamy peaks, about 3-4 minutes. Then, add the whipped egg whites to the batter and fold them into the batter along with 1 cup of the shredded coconut (do not mix), scraping the bowl as needed.
- Next, evenly divide the batter in the 3 prepared pans. Bake for 20-25 minutes or until a toothpick comes out clean. Note, baking time may vary depending on your oven. Be sure not to overbake or your cake will be dry.
- Once done, allow the cakes to cool in the pan on a wire rack until completely cooled.
- Make the Frosting. In a large bowl, combine the softened cream cheese with the softened unsalted butter and beat on high until smooth and creamy. Next, mix in coconut extract, vanilla extract, lemon juice, pineapple juice, salt, and gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud. When the sugar is pretty much incorporated, beat the frosting for about 2 minutes on high.
- Assemble Cake. Place the first layer of cake on a serving plate or cake stand. Spread a layer of buttercream on the cake starting from the center and gently spread it outward. Then, pipe a thick rim of frosting around the edge of the cake. Spoon half of the pineapple filling on top of the buttercream in the center and gently spread it outward (again, stopping before the buttercream rim and keeping it slightly lower than the dam to prevent leaking). This combination of buttercream and filling in the center helps support the cake layers while the buttercream border keeps the pineapple filling neatly in place. Next, add the second and repeat. Once the second layer is complete, place the last later on top and frost the top and sides of the cake. Then, add the toasted coconut to the side of the cake. Then, decorate the top of the cake with swirls of frosting and pieces of pineapple. Garnish the top with toasted coconut.
- Refrigerate the cake for at least 20-30 minutes before slicing. Then, enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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