This pineapple coconut cake is a tropical-flavored dream come true. I love baking this tender cake filled with sweet pineapple and nutty coconut in every delicious mouthful.
Are you team cake or pie? I have always been team cake! Even though I enjoy pie in all flavors, there is just something about homemade cake that is the ultimate dessert.
This pineapple coconut cake has been one of my favorites to put together. I made sure all three layers are ultra moist with the flavor reminiscent of what a piña colada cake should taste like – tropical and delicious. The coconut cream cheese frosting is perfect for any occasion, think Easter dessert, a spring fling or any summer party.
Why I Love This Pineapple Coconut Cake
- Homemade cake from scratch is my favorite indulgence, there is just nothing better.
- I love a layered cake and this coconut pineapple cake is the best!
- The coconut cream cheese frosting is one of my favorites.
- This cake is incredibly tender and stays so up to five days.
If you love the flavors of pineapple and coconut together, you also need to try my pineapple coconut cream pie or my coconut pineapple cupcakes with pineapple cream cheese frosting, both are over the top delicious! My piña colada cupcakes with coconut whipped cream are also filled with all pineapple-coconut flavor you could ever want!
Ingredients
- All-purpose flour, baking powder and salt: I use all-purpose flour as the base for the cake because it provides structure and stability to the batter. Baking powder is my leavening agent of choice as it helps the cake rise, creating a light and fluffy texture. Salt enhances the flavor of the cake when I use unsalted butter.
- Granulated sugar and confectioners’ sugar: I use granulated sugar in the cake exclusively for sweetness and moisture. Confectioners’ sugar is used in the frosting because it dissolves easily and creates a smooth texture without any graininess.
- Unsalted butter: I use unsalted butter in both the cake and frosting for its rich flavor and creamy texture. It adds moisture to the cake and richness to the frosting. Butter makes everything more decadent!
- Eggs: Eggs are essential in baking as they act as a binder, helping to hold the cake together. They also provide structure and stability, contributing to the texture and rise of the cake.
- Vanilla extract: Vanilla extract enhances the flavor of the cake.
- Coconut milk: I use coconut milk in both the cake and frosting to infuse the dessert with coconut flavor and richness. It adds moisture to the cake and creates a creamy texture in the frosting, while it enhances the overall tropical taste you’re expecting.
- Pineapple: Provides juicy, fruity goodness to every bite of the cake. I like using canned in this recipe, but fresh works too.
- Cream cheese: I use cream cheese in the frosting to add tanginess and creaminess. It’s the best.
- Sweetened shredded coconut: I use the sweetened shredded coconut to decorate the outside of the cake.
How to Make Pineapple Coconut Cake
Find the complete recipe with measurements in the recipe card at the bottom of the post.
Making the Cake
- Step One: I preheat the oven to 350ºF and lightly grease and line with parchment circles, three (8- inch) baking pans.
- Step Two: I use a large mixing bowl to whisk together the flour, baking powder and salt, setting it aside until I need it.
- Step Three: In the bowl of a stand mixer fixed with the paddle attachment fitted (or use an electric handheld mixer) I add the sugar and butter. I make sure to beat it until it’s light and fluffy – about 2 minutes.
- Step Four: I add the eggs, one at a time, and beat well after each incorporation. I will then add the vanilla extract and coconut milk and beat again until it’s fully combined.
- Step Five: Gradually adding the flour mixture to the mixing bowl, I will then beat on a slow speed until just combined. I make sure to never overmix once the flour is added.
- Step Six: Finally, I add the chopped pineapple and use a rubber spatula to fold it in by hand.
- Step Seven: I divide the cake batter between the three prepared cake pans and bake them in the preheated oven for 22 minutes. I like to leave them in the pans for 10 minutes before turning them out onto a wire rack to completely cool.
Making the Coconut Cream Cheese Frosting
- Step One: In the bowl of a stand mixer with the paddle attachment fitted, I add the confectioners’ sugar and butter. I start out slowly beating until the mixture looks like a sandy consistency, with no big lumps of butter.
- Step Two: Adding the cream cheese and coconut milk is next, beating it slowly at first to incorporate all the ingredients. I then increase the speed to high and beat for 5 minutes after which a thick and creamy frosting forms.
Putting the Pineapple Coconut Cake Together
- Step One: Once the cakes have completely cooled, I place one cake on a serving plate. I add one cup of the frosting on top of the cake layer and use a palette knife or spoon to smooth it evenly, repeating with the second cake layer.
- Step Two: I place the final cake layer on top and press down lightly to secure the cakes. (Some of the frosting will ooze from inside the cake.) Using a palette knife I spread this into a thin layer of frosting around the sides of the cake.
- Step Three: I add a thin layer of frosting to the top of the cake as a crumb coat.
- Step Four: I put the cake and any remaining frosting into the fridge or freezer for 30 minutes. This makes frosting the rest of the cake easier.
- Step Six: Once the cake has chilled, I spread the remaining frosting around the sides and on top of the cake. and use my hands to press the shredded coconut onto the cake.
Recipe Tips
- I always use canned coconut milk in this cake as opposed to coconut milk from a carton, they are not the same thing. I never use anything other than the full-fat version of coconut milk, since the more fat this cake has the tastier and softer it is.
- As I mentioned before, this pineapple coconut cake is incredibly moist and will stay soft and tender for days, partly due to the added pineapple. I like taking a can of pineapple rings and cutting them into small chunks so they don’t sink into the batter. Don’t worry if you get some of the pineapple juice in the cake as this only adds to the moisture.
- As expected, the coconut milk adds a pleasant coconut flavor to the cake. Sometimes I’ll intensify this even further by adding one teaspoon of coconut extract when I add the vanilla. I’ve also added three quarters of a cup of shredded coconut to the cake batter, when I’m folding in the pineapple, Adding the coconut does alter the texture of the soft crumb, so it’s a choice on what you prefer.
- If you can’t fit three pans in your oven, you can safely leave any unused batter on the counter for up to one hour and bake in batches.
- I make sure to completely cool the cakes before frosting. This is especially important with such a moist cake. Do not skip the crumb coat and chilling step of this recipe.
- Cream cheese frosting has a runnier consistency in comparison to buttercream. If I find mine too runny to work with, I put it into the fridge to firm up.
Storage and Freezer
I have stored this pineapple coconut cake should in an airtight container in the refrigerator, where it stayed fresh and moist for 5 days. I prefer eating cold cake, but it’s fine to bring it to room temperature before eating.
This cake freezes well as wrapped, individual slices in saran wrap and then aluminum foil. It’s best if only frozen for up to one month, unless you have a deep freeze. Thaw it overnight in the refrigerator and eat it cold or bring to room temperature, whichever you prefer.
More Pineapple and Coconut Desserts
- Gratineed Pineapple
- Pineapple Upside Down Cake
- Pineapple Cheesecake Ice Cream
- Coconut Lemon Loaf
- Coconut Cupcakes
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Pineapple Coconut Cake
Equipment
- 3 8" round baking pan or two 9" round baking pans
- parchment circles or parchment paper cut into circles
- Stand Mixer or hand mixer
Ingredients
Cake:
- 2-1/4 cups all-purpose flour
- 2-1/2 tsps. baking powder
- 1/2 tsp table salt
- 1-3/4 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 2 tsps. vanilla extract
- 1 cup canned, unsweetened coconut milk full-fat
- 1 cup pineapple (canned or fresh) chopped into small chunks. Could also use canned pineapple tidbits.
Coconut Cream Cheese Frosting:
- 4 cups confectioners' sugar sifted
- 1/2 cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 3 tbsps. canned, unsweetened coconut milk
To Decorate:
- 2 cups sweetened shredded coconut
Instructions
Cake:
- Preheat oven to 350ºF. Lightly grease and line with parchment circles, three (8- inch) baking pans.
- In a mixing bowl add the flour, baking powder and salt. Whisk to combine and set aside.2-1/4 cups all-purpose flour, 2-1/2 tsps. baking powder, 1/2 tsp table salt
- In the bowl of a stand mixer with the paddle attachment fitted (or use an electric handheld mixer) add the sugar and butter. Beat until light and fluffy - about 2 minutes.1-3/4 cups granulated sugar, 1/2 cup unsalted butter, softened
- Add the eggs, one at a time, and beat well after each incorporation. Add the vanilla extract and coconut milk and beat again until fully combined.3 large eggs, room temperature, 2 tsps. vanilla extract, 1 cup canned, unsweetened coconut milk
- Gradually add the flour mixture to the mixing bowl and beat on a slow speed until just combined.
- Lastly, add the chopped pineapple and use a rubber spatula to fold it in by hand.1 cup pineapple
- Divide the cake batter between the three prepared cake pans and bake in the preheated oven for 22 minutes. (The cakes are baked when they are a pale golden brown, slightly shrinking away from the edges of the pan and a toothpick inserted into the middle comes out clean.) Remove from the oven and leave in the pans for 10 minutes then turn out onto a wire rack to completely cool.
Coconut Cream Cheese Frosting:
- In the bowl of a stand mixer with the paddle attachment fitted, add the confectioners' sugar and butter. Beat until the mixture looks a sandy consistency with no big lumps of butter.4 cups confectioners' sugar, 1/2 cup unsalted butter, softened
- Add the cream cheese and coconut milk, beating slowly at first to incorporate all the ingredients. Increase the speed to high and beat for 5 minutes after which time you should have a thick and creamy frosting.8 oz. cream cheese, softened, 3 tbsps. canned, unsweetened coconut milk
To Decorate:
- When the cakes have completely cooled place one cake on a serving plate in front of you.
- Add one cup of the frosting on top of the cake layer and use a palette knife or spoon to smooth it evenly. Repeat with the second cake layer.
- Place the final cake layer on top and press down lightly to secure the cakes. (Some of the frosting will ooze from inside the cake.) Use your palette knife to spread this into a thin layer of frosting around the sides of the cake.
- Add a thin layer of frosting to the top of the cake. (It doesn’t have to be neat as this is your crumb coat.)
- Place the cake and remaining frosting into the fridge or freezer for 30 minutes. This will make frosting the rest of the cake easier.
- Once the cake has chilled, spread the remaining frosting around the sides and on top of the cake.
- Use your hands to press the shredded coconut on top of the frosting on the sides of the cake and scatter some around the top surface of the cake.2 cups sweetened shredded coconut
Notes
Nutrition
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