Dreamy Pineapple Coconut Cake Recipe: Tropical Bliss in Every Bite

Sweet pineapple coconut cake brings tropical paradise right to your dessert plate.

Luscious flavors dance together in a harmonious blend of sunny ingredients.

coconut rich, creamy essence perfectly complements the bright, tangy pineapple notes.

Soft, moist textures promise a delightful culinary experience that transports you to a beachside retreat.

Bakers of all skill levels can master this simple yet impressive treat.

Layers of tropical goodness await in every delectable bite.

Your taste buds will embark on a delicious island-inspired adventure.

Pineapple Coconut Cake That Feels Like Vacation

• Tropical Flavor Explosion: Bursting with vibrant pineapple and rich coconut, this cake delivers a delightful island-inspired taste that transports your taste buds to a sunny beach paradise.
• Texture Magic: Combines incredibly moist cake layers with creamy coconut cream cheese frosting and chunky pineapple filling, creating a luxurious multi-dimensional mouthfeel that keeps every bite interesting.
• Make-Ahead Magic: Perfect for stress-free entertaining, this cake can be prepared ahead of time, refrigerated, or even frozen, making it an ideal dessert for gatherings and special occasions without last-minute kitchen chaos.
• Baking Ease: Designed with straightforward techniques and simple ingredients, this recipe welcomes bakers of all skill levels, allowing even novice dessert makers to create an impressive, restaurant-quality tropical cake with confidence.

Ingredients You’ll Need for Pineapple Coconut Cake

• Vegetable Oil: Keeps cake moist and tender, neutral flavor works best.
• Sour Cream: Adds richness and helps create soft cake texture.
• Granulated Sugar: Primary sweetener for balanced flavor.
• Large Eggs: Provides structure and helps bind ingredients together.
• Vanilla Extract: Enhances overall cake flavor with warm notes.
• Coconut Extract: Intensifies coconut flavor in the cake.
• Coconut Milk: Adds rich tropical flavor and moisture.

• All-Purpose Flour: Main structural component for cake.
• Baking Powder: Helps cake rise and become light.
• Baking Soda: Assists with rising and balancing acidity.
• Salt: Enhances and balances overall cake flavor.

• Crushed Pineapple: Provides sweet and tangy filling with natural fruit chunks.
• Pudding Mix: Helps thicken pineapple filling.
• Whole Milk: Adds moisture to pineapple filling.
• Cream Cheese: Creates smooth, tangy frosting base.
• Unsalted Butter: Adds richness and helps stabilize frosting.
• Powdered Sugar: Sweetens and thickens cream cheese frosting.
• Toasted Coconut: Adds texture and enhances tropical flavor for garnish.

Directions for Baking This Tropical Treat

Step 1: Prepare Cake Pans

Preheat oven to 350°F and grease three 8″ round cake pans.

Lightly flour the pans and set them aside while you prepare the batter.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine vegetable oil, sour cream, and sugar.

Whisk until smooth, then add eggs, vanilla extract, coconut extract, and coconut milk.

Continue whisking until everything is fully blended and silky.

Step 3: Combine Dry Ingredients

Add baking powder, baking soda, and salt directly to the wet mixture.

Whisk thoroughly, then slowly fold in the flour.

Gently stir in crushed pineapple and shredded coconut until just combined.

Step 4: Bake Cake Layers

Evenly divide the batter among the three prepared pans.

Bake for 18 to 20 minutes, checking doneness with a toothpick inserted in the center.

Let the cakes cool in their pans for 20 minutes before transferring to a wire rack to cool completely.

Step 5: Create Pineapple Filling

In a bowl, mix crushed pineapple with instant pudding mix and milk.

Stir until the mixture becomes smooth and thickens slightly.

Set aside to continue setting as you prepare the frosting.

Step 6: Prepare Cream Cheese Frosting

Beat cream cheese until smooth, then add softened butter and mix on high speed.

Incorporate vanilla extract, coconut extract, and a pinch of salt.

Gradually add powdered sugar, tasting as you go to adjust sweetness.

Step 7: Assemble Cake

Place the first cake layer on your serving plate and spread half the pineapple filling on top.

Leave a small border around the edge to prevent spillage.

Add the second cake layer and top with the remaining filling.

Place the final cake layer on top and frost the entire cake with cream cheese frosting.

Sprinkle toasted coconut generously over the frosted cake for decoration.

Step 8: Serving Recommendation

Refrigerate the cake for 4 to 6 hours before serving.

This helps the flavors meld and makes for cleaner, neater slices.

Helpful Baking Notes for Coconut Cakes

• Drain Pineapple Thoroughly: Pat crushed pineapple completely dry to prevent excess moisture from making cake layers soggy.
• Room Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature for smoother mixing and better cake texture.
• Gentle Mixing Technique: Stir flour just until incorporated to maintain a tender, light cake crumb without developing tough gluten.
• Coconut Toasting Trick: Lightly toast coconut in a dry skillet until golden brown for enhanced nutty flavor and additional crunch.
• Chilling Enhances Flavor: Refrigerate cake for 4-6 hours before serving to allow flavors to meld and make slicing cleaner and more precise.

Best Way to Keep Pineapple Coconut Cake Fresh

• Storage
• Wrap the cake tightly in plastic wrap or place in an airtight container to preserve freshness. Refrigerate for up to 5 days, keeping the cake's delicate texture and flavor intact. Protect the frosting from absorbing other refrigerator odors by sealing completely.
• Freezing
• Freeze individual cake layers or the entire assembled cake for maximum convenience. Wrap layers separately in plastic wrap, then aluminum foil to prevent freezer burn. Store frozen cake for up to 3 months, ensuring a delicious treat is always ready.
• Reheating
• Thaw refrigerated or frozen cake in the refrigerator overnight before serving. Allow cake to sit at room temperature for 30 minutes before enjoying to restore its soft, moist texture. Avoid microwaving, which can dry out the delicate coconut and pineapple flavors.

Flavor Matches for This Island-Inspired Cake

• Pair with Tropical Mai Tai: Complement the cake's pineapple and coconut flavors with a classic Mai Tai cocktail, featuring rum, orange curaçao, fresh lime juice, and orgeat syrup for a vibrant tropical experience.
• Match with Coconut Gelato: Serve a scoop of creamy coconut gelato alongside the cake to enhance the dessert's tropical notes and provide a cool, refreshing contrast to the rich frosting.
• Enjoy with Hawaiian Kona Coffee: Brew a cup of smooth, medium-roast Kona coffee to balance the cake's sweetness and highlight its tropical ingredients with a rich, nutty undertone.
• Accompany with Passion Fruit Sorbet: Add a tangy passion fruit sorbet to cut through the cake's richness and provide a bright, zesty complement to the pineapple and coconut flavors.

New Variations on Pineapple Coconut Cake

• Tropical Rum Punch Cake: Incorporate dark rum into the batter and filling for a boozy Caribbean-inspired version that adds depth and richness to the classic recipe.
• Upside-Down Pineapple Coconut Cake: Transform the traditional layer cake by arranging caramelized pineapple rings at the bottom of the pan before pouring batter, creating a stunning and flavorful presentation.
• Gluten-Free Tropical Paradise Cake: Swap wheat flour with almond or coconut flour to make the cake accessible for those with gluten sensitivities while maintaining the original's luscious texture and tropical flavors.
• Vegan Sunshine Cake: Replace eggs with flax eggs, use coconut cream instead of dairy, and select plant-based cream cheese alternative to craft a completely dairy-free and egg-free tropical dessert that everyone can enjoy.

Pineapple Coconut Cake Recipe

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4.5 from 28 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Luscious Pineapple Coconut Cake delivers tropical paradise on a plate, blending sweet Hawaiian pineapple with creamy coconut in a moist, rich dessert. Tropical flavors dance together, creating a delightful escape you can savor with each heavenly slice.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 ¼ cups all-purpose flour (295g)
• 1 ½ cups granulated sugar (300g)
• 3 eggs
• 1 cup crushed pineapple with juice
• ¾ cup sweetened, shredded coconut
• ½ cup coconut milk
• ½ cup sour cream (135g)
• ½ cup oil (110g)

Wet and Flavor Ingredients:

• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 pinch salt

Pineapple Filling Ingredients:

• 1 ¼ cup crushed pineapple with juice
• ½ cup milk
• 1 package vanilla instant pudding mix (102g)

Coconut Cream Cheese Frosting Ingredients:

• 4 cups powdered sugar (480g)
• 1 cup cream cheese, room temperature (250g/8oz)
• ½ cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

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Instructions

1. Prepare the oven by heating to 350°F (175°C) and thoroughly coat three 8-inch (20 cm) round cake pans with grease and flour.
2. In a spacious mixing bowl, vigorously whisk together vegetable oil, sour cream, and granulated sugar until well integrated.
3. Incorporate eggs, pure vanilla extract, coconut extract, and coconut milk, whisking until the mixture becomes smooth and uniform.
4. Gradually fold in baking powder, baking soda, and salt, ensuring complete and even distribution throughout the batter.
5. Gently fold in all-purpose flour, mixing until just incorporated, being careful not to overmix the batter.
6. Carefully fold in crushed pineapple and shredded coconut, distributing evenly throughout the cake mixture.
7. Equally divide the batter among the prepared cake pans, creating smooth, level surfaces.
8. Bake in the preheated oven for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge with minimal moist crumbs.
9. Allow cakes to rest in their pans for 20 minutes, then transfer to a wire cooling rack to reach room temperature completely.
10. For the pineapple filling, combine crushed pineapple with its natural juice, milk, and instant pudding mix, stirring until achieving a silky smooth consistency.
11. Let the filling stand until it reaches a thick, spreadable texture.
12. Prepare the coconut cream cheese frosting by beating cream cheese with an electric mixer until completely smooth.
13. Add softened butter and whip on high speed until the mixture becomes light and creamy.
14. Introduce vanilla extract, coconut extract, and salt, blending thoroughly.
15. Gradually incorporate powdered sugar in 3-4 separate additions, beating well after each and adjusting sweetness to taste.
16. For cake assembly, place the first cake layer on a decorative plate and spread half the pineapple filling, leaving a small border around the edges.
17. Carefully position the second cake layer and repeat with remaining pineapple filling.
18. Crown with the final cake layer and generously frost the entire cake.
19. Optionally garnish with toasted coconut flakes for additional texture and visual appeal.
20. While the cake can be served immediately, refrigerating for 4-6 hours will enhance slicing precision and flavor melding.

Notes

• Tropical treat perfect for summer gatherings or special celebrations with a delightful blend of pineapple and coconut flavors.
• Make ahead friendly cake that can be prepared and refrigerated up to 2 days before serving, enhancing the flavor melding process.
• Ensure ingredients are at room temperature for smoother mixing and better cake texture, especially eggs and cream cheese.
• Toasting coconut before decoration adds a nutty depth and brings out richer, more complex flavor profiles.
• Refrigerating the cake for 4-6 hours before serving helps set the filling and frosting, creating cleaner slices and more intense taste.
• Use fresh, high-quality pineapple and coconut extracts for the most vibrant and authentic tropical taste experience.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 525 kcal
• Sugar: 62 g
• Sodium: 280 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 68 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 85 mg