This coconut pineapple cake recipe layers fluffy coconut cake with a tangy pineapple filling, all wrapped in a coconut cream cheese frosting and finished with shredded coconut. This easy tropical layer cake takes about an hour of active time and has become the one cake people request to see again and again at parties.
Recipe at a Glance
Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time: 1 hour
Servings: 12
Category: Dessert
Why You’ll Love This Coconut Pineapple Cake
- This coconut pineapple cake recipe combines two crowd-favorite flavors into one showstopping cake.
- The tangy pineapple filling balances the rich coconut cream cheese frosting perfectly.
- A genuinely impressive cake that’s still approachable for a home baker.
- Always the first dessert to disappear at potlucks and parties.
Ingredients You’ll Need
- 5 cups flour
- 5 cups sugar
- 1 cup butter, softened
- 4 eggs
- 1 cup coconut milk
- 5 tsp baking powder
- 1 tsp vanilla extract
- 20 oz crushed pineapple
- 1/4 cup sugar, for filling
- 2 tbsp cornstarch
- 8 oz cream cheese, softened
- 1/2 cup butter, softened, for frosting
- 4 cups powdered sugar
- 2 tbsp coconut cream
- 5 cups shredded coconut
How to Make Coconut Pineapple Cake
- Preheat the oven to 350°F (175°C) and grease two cake pans.
- Cream the butter and sugar, beat in the eggs, then add the coconut milk and vanilla.
- Fold in the flour and baking powder.
- Divide the batter between the pans and bake for 25 to 28 minutes, until a toothpick inserted comes out clean.
- Cook the crushed pineapple with sugar and cornstarch until thickened, then let cool.
- Beat the cream cheese, butter, powdered sugar, and coconut cream together for the frosting.
- Layer the cooled cakes with the pineapple filling and frosting, then cover the outside with shredded coconut.
Tips for the Best Coconut Pineapple Cake
- Let the cake layers cool completely before frosting this coconut pineapple cake recipe, or the frosting will slide off.
- Drain the crushed pineapple well before cooking down the filling to avoid excess liquid.
- Press shredded coconut gently onto the sides of the cake for even coverage.
- Chill the frosted cake for 30 minutes before slicing for cleaner cuts.
Variations to Try
- Add a splash of rum extract to the batter for a piña colada-inspired twist.
- Toast the shredded coconut before coating the cake for extra flavor and color.
- Make it into cupcakes instead of a layer cake for easier serving at parties.
How to Store It
Store covered in the fridge for up to 5 days.
Frequently Asked Questions
Can I make coconut pineapple cake ahead of time?
Yes, the cake layers and filling can be made a day ahead and assembled the day of serving, or the full cake can be made a day in advance.
Why is my pineapple filling too runny?
Make sure to cook the pineapple mixture until visibly thickened, and drain the crushed pineapple well before cooking to remove excess liquid.
Can I use canned coconut milk instead of regular coconut milk?
Yes, canned coconut milk works well and adds extra richness to the cake batter.
Can I make this cake into cupcakes?
Yes, divide the batter among lined muffin cups and bake for about 18 to 20 minutes, adjusting the filling and frosting amounts per cupcake.