There is something utterly magical about biting into a delightfully moist and flavorful tropical dessert, and this Pineapple Coconut Cake Recipe truly captures that essence. Imagine tender cake layers infused with the creamy richness of coconut milk, studded with sweet pineapple chunks, and layered with luscious pineapple curd and silky cream cheese frosting. This cake is a tropical celebration in every bite, perfect for gatherings or simply treating yourself to a slice of sunshine. Once you try this Pineapple Coconut Cake Recipe, it just might become your new go-to dessert for any occasion.

Ingredients You’ll Need

On a white marbled surface, there are twelve clear glass bowls and a glass measuring cup arranged in scattered rows. The largest bowl on the right contains a light beige powder, likely flour. Next to it is a medium bowl filled with white granulated sugar. Toward the bottom right, a bowl holds a chunky yellow mixture. Another bowl near the left edge contains cubed pale yellow butter, while above it, another bowl has shredded pale yellow cheese. A medium bowl in the center holds three brown eggs. Adjacent is a bowl filled with creamy white chunks, possibly cream cheese. Several smaller bowls around the setup contain white powdered substances, a clear liquid, and a brown liquid, along with a measuring cup filled with off-white cream. The scene is well lit with soft shadows, showing tidy ingredient prep without any utensils. Photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is your first step toward tropical bliss. Each component plays a vital role: from the cake flour giving the right structure, to the pineapple juice adding that fresh acidity, and the shredded coconut bringing both flavor and texture. These essentials are simple but crucial for the perfect balance of sweetness and tropical flair.

2 and 1/2 cups (285g) cake flour: Provides the tender crumb base essential for a soft cake.
2 teaspoons baking powder: Helps the cake rise nicely for a light texture.
1/2 teaspoon baking soda: Works alongside baking powder to ensure the cake is fluffy.
1 teaspoon salt: Balances the sweetness and enhances flavors.
3/4 cup (170g) unsalted butter, softened: Adds richness and moisture.
1 and 1/2 cups (300g) granulated sugar: Sweetens the cake to perfection.
4 large egg whites: Bring lightness and structure without added fat.
1/2 cup (120g) sour cream: Keeps the cake tender and moist.
2 teaspoons pure vanilla extract: Provides warm, comforting flavor notes.
1 teaspoon coconut extract: Intensifies the tropical coconut flavor.
3/4 cup (180ml) canned coconut milk: Imparts a creamy texture and coconut essence.
2 Tablespoons pineapple juice: Adds fresh acidity and pineapple aroma.
1 cup (80g) sweetened shredded coconut: Offers chewy texture and sweetness.
1 cup (225g) pineapple chunks: Use canned (drained) or fresh for juicy bites inside.
1 large egg and 2 large egg yolks: For making the luscious pineapple curd.
1/3 cup (65g) granulated sugar: Sweetens the pineapple curd beautifully.
1 and 1/2 teaspoons cornstarch: Thickens the pineapple curd until silky smooth.
1/3 cup (80ml) canned pineapple juice: Essential for the curd’s bright pineapple flavor.
1/8 teaspoon salt: Enhances the curd’s flavor, balancing sweetness.
1/4 cup (56g) unsalted butter: Enriches the curd, giving it a smooth finish.
8 ounces (226g) full-fat cream cheese, softened: Base for the decadent frosting.
1/2 cup (113g) unsalted butter, softened: Provides the creamy body of the frosting.
3 cups (360g) confectioners’ sugar: Sweetens and thickens the frosting.
2 Tablespoons canned coconut milk or pineapple juice: Adds moisture and flavor to the frosting.
1/2 teaspoon pure vanilla extract: Deepens the frosting’s flavor.
1/8 teaspoon salt: Balances sweetness in the frosting.
Optional for garnish: Fresh or canned pineapple chunks and additional shredded coconut for that tropical wow factor.

How to Make Pineapple Coconut Cake Recipe

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350°F (177°C). Grease three 8-inch cake pans thoroughly and line them with parchment paper rounds. Don’t forget to grease the parchment too — this simple prep ensures your layers come out cleanly and look pristine, which makes assembly a breeze and presentation flawless.

Step 2: Combine Dry Ingredients

Whisk together the cake flour, baking powder, baking soda, and salt in a bowl. This step guarantees that your leavening agents are evenly distributed so the cake rises consistently everywhere. No lumps, no surprises!

Step 3: Cream Butter and Sugar

Using a mixer, beat the softened butter and granulated sugar on medium-high until light, fluffy, and creamy—about three minutes. This creaming process traps air which gives your cake that tender crumb we all love. Scrape the bowl well to keep everything well incorporated.

Step 4: Add Egg Whites and Flavorings

Mix in the egg whites until fully blended, then add sour cream, vanilla extract, and coconut extract. Although the mixture might look a little curdled at this point, don’t worry — it’s just the textures coming together. This adds moisture and the signature flavors to your cake.

Step 5: Incorporate Dry Ingredients and Liquids

Turn your mixer to low and gradually add the dry ingredients alternated with coconut milk and pineapple juice. Then fold in the shredded coconut and pineapple chunks gently by hand to keep the texture delightful without overmixing.

Step 6: Bake and Cool the Cake

Divide the batter evenly into your pans and bake for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean. Let your cakes cool completely in the pans on wire racks before moving on—they need to be fully cool before frosting and assembling.

Step 7: Make the Pineapple Curd

Set up a double boiler and whisk egg, egg yolks, sugar, cornstarch, pineapple juice, and salt in the top pot. Stir constantly over simmering water until thickened to a hollandaise sauce texture, about 10 minutes. Off the heat, whisk in butter until velvety smooth. Cover with plastic wrap directly on the surface to avoid a skin, and chill completely.

Step 8: Prepare the Cream Cheese Frosting

Whip cream cheese and butter together until very smooth, then gradually add confectioners’ sugar, coconut milk or pineapple juice, vanilla, and salt. Beat on high until fluffy. Adjust thickness with extra sugar if needed — you want a spreadable, silky frosting perfect for layering and decorating.

Step 9: Assemble the Pineapple Coconut Cake Recipe

Trim any cake domes for flat layers. Start with one cake layer, spread a thin layer of frosting, then a spoonful of pineapple curd. Repeat for the second layer. Place the final layer on top and apply a thin crumb coat all around. Chill the cake for 30–60 minutes before finishing with the remaining frosting. Press shredded coconut along the sides and garnish the top with pineapple chunks for a tropical masterpiece.

How to Serve Pineapple Coconut Cake Recipe

A close-up view of a two-layer cake slice with a light beige color and a soft crumb texture. Each layer of the cake has a creamy, pale yellow filling in between, with a thick, smooth layer of white frosting covering the top and sides. The outer edge of the cake is decorated with small white frosting details. A piece of pineapple is visible at the top right corner on the frosting. The cake sits on a white plate, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh pineapple chunks add juicy bursts that brighten each bite, while a sprinkle of toasted shredded coconut adds a delightful crunch contrasting the cake’s softness. If you want to get creative, a few edible flowers or a light dusting of toasted coconut flakes really make it feel special.

Side Dishes

This cake pairs beautifully with a cup of hot tea or tropical-flavored coffee for an afternoon treat. If serving at a party, consider pairing with lightly whipped cream or a scoop of coconut ice cream—both elevate the tropical vibes and balance the sweetness perfectly.

Creative Ways to Present

For a stunning tabletop, serve cake slices on vibrant plates with a drizzle of leftover pineapple curd. Or try stacking mini versions of this cake as adorable individual servings. Another idea is to serve the cake as part of a tropical dessert buffet garnished with fresh fruit and palm leaves for a fun island theme.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Pineapple Coconut Cake Recipe tightly with plastic wrap or store in an airtight container in the refrigerator. It stays fresh and flavorful for up to five days, and the flavors actually deepen beautifully overnight.

Freezing

You can freeze the cake layers separately, wrapped well in plastic wrap and foil, for up to two months. Thaw in the refrigerator overnight before frosting and assembling. The pineapple curd and frosting freeze best in airtight containers for up to one month.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating is not necessary. If you prefer a softer texture, allow the cake to come to room temperature for 20–30 minutes before serving—this enhances the tropical flavors perfectly.

FAQs

Can I substitute fresh pineapple for canned in the Pineapple Coconut Cake Recipe?

Absolutely! Fresh pineapple will add a lovely bright flavor, just be sure to drain any excess juice well to avoid making the batter too wet. Both fresh and canned produce delicious results.

Is it possible to make this cake gluten-free?

Yes, by using a gluten-free cake flour blend that matches the weight and texture of regular cake flour, you can make a delightful gluten-free version. Just ensure your baking powder is gluten-free as well.

How do I prevent the cake layers from doming too much?

Make sure to distribute the batter evenly across the pans, and consider lowering oven temperature slightly if you notice rapid dome formation. Trimming the domes after baking is always an easy fix to achieve flat layers.

Can I make the Pineapple Coconut Cake Recipe dairy-free?

To make this cake dairy-free, swap butter and cream cheese for plant-based alternatives and use coconut milk as indicated. The flavor remains tropical and rich, though texture might be slightly different.

What’s the best way to slice this cake neatly?

Chill the assembled cake for at least 20 minutes before slicing to firm up the frosting. Use a sharp serrated knife and wipe it clean between cuts for the best presentation.

Final Thoughts

This Pineapple Coconut Cake Recipe is a heartfelt invitation to indulge in tropical flavors with every bite. The combination of moist coconut-infused cake, tangy pineapple curd, and creamy frosting is absolutely unforgettable. I can’t wait for you to share this little taste of paradise with loved ones — it’s sure to become one of your favorites, just like it has for me.