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Delicious Coconut Pineapple Layer Cake

Featured in: Cakes and Cupcakes

This island-inspired creation brings together fluffy coconut-infused cake layers and tangy homemade pineapple filling topped with smooth coconut cream cheese frosting. By cutting two cakes into four sections, you'll get plenty of room for filling between each tier. The cake gets its authentic tropical taste from coconut milk and extract, finished with a coating of sweet coconut flakes. You can make it days ahead or even freeze it, making it perfect for birthdays and gatherings.
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punchofyummy
Updated on Wed, 09 Apr 2025 19:21:45 GMT
Light and fluffy coconut cake with creamy frosting and shredded coconut. Pin it
Light and fluffy coconut cake with creamy frosting and shredded coconut. | pinchofyummy.com

Take your taste buds on a vacation with this dreamy Coconut Cake with Pineapple Filling. The soft, fluffy layers pack genuine coconut goodness, while the zingy homemade pineapple center cuts the sweetness perfectly. Wrapped in fluffy coconut cream cheese frosting, it's like summer in cake form. The added crackle from the toasted coconut coating plays against the super moist cake inside, making every bite a little journey of textures and flavors.

This cake has turned into my go-to dessert for birthdays and gatherings. Everyone's always amazed at how the tangy pineapple layer works so well with the sweet coconut parts. I've found that letting it sit in the fridge overnight does wonders - the flavors really get to know each other and become something even more special.

Key Ingredients Breakdown

  • Cake flour: With less protein than regular flour, it makes your cake extra tender.
  • Unsalted butter: Go for European-style for richer flavor and more moisture.
  • Coconut milk: Don't skimp - use the full-fat canned stuff for real tropical taste.
  • Fresh egg whites: Let them come to room temp for maximum volume when whipped.
  • Pure coconut extract: The real deal gives you genuine coconut flavor.
  • Fresh pineapple: Sweet, ripe fruit makes all the difference in your filling.
  • Cream cheese: Stick with full-fat blocks for the smoothest, creamiest frosting.

Building Your Tropical Dream

Nail The Foundation:
Weigh everything carefully and make sure all your stuff is room temperature so it mixes properly.
Get The Technique Right:
Spend a full 5-7 minutes beating your butter until it's super fluffy - this traps tons of air.
Build It Gradually:
Pour in coconut milk slowly, waiting until each splash disappears before adding more.
Keep It Airy:
Beat those egg whites until they're shiny and hold stiff peaks - make sure your bowls are totally clean first.
Stack It Smart:
Pipe a ring of frosting around each layer before adding pineapple to keep everything from oozing out.
Finish With Style:
Put on a thin layer of frosting first, chill it well, then add the final coat and coconut covering.
Moist coconut cake with a rich, buttery texture and tropical flavor. Pin it
Moist coconut cake with a rich, buttery texture and tropical flavor. | pinchofyummy.com

I fell in love with this cake during a trip to Hawaii, where I tasted the magic combo of fresh coconut and pineapple. A local baker shared her tricks with me, and I learned that taking your time really pays off in getting that incredible texture.

Wonderful Ways To Serve

Make this cake the star of the show by adding fresh orchids and caramelized pineapple pieces for fancy events. You can also cut it into neat squares with toasted coconut curls and candied pineapple on top for individual servings. Try pairing slices with a scoop of macadamia nut ice cream for an extra island touch.

Fun Twists To Try

Switch things up by adding passion fruit filling between layers, mixing in rum-soaked pineapple, or folding toasted macadamia pieces into your frosting. For summer, try a mango filling instead, or add some lime zest to your frosting for a fresh kick.

Keeping It Fresh

This island-inspired treat stays good in the fridge for up to five days if you keep it in a cake container. You can even freeze separate slices between sheets of parchment paper for up to three months. Just let frozen slices warm up for about 30 minutes before you dig in.

meriemrecipeClassic coconut cake topped with coconut flakes and a smooth, velvety frosting. Pin it
meriemrecipeClassic coconut cake topped with coconut flakes and a smooth, velvety frosting. | pinchofyummy.com

After years working on this cake, I've found that what makes it special is all in the little things - picking the ripest pineapples and really taking time to beat that butter and sugar right. I love how the coconut flavor gets stronger overnight and those pockets of pineapple bring bursts of brightness in every bite. When I see people close their eyes and smile after that first taste, I know all the extra care was totally worth it. This isn't just another coconut cake - it's like a mini trip to the tropics with every forkful.

Frequently Asked Questions

→ Can I fix this cake up before the party?
Sure thing, you can make it 1-2 days early and pop it in the fridge.
→ What's the point of just using egg whites?
Egg whites make the cake fluffier and keep it nice and white looking.
→ Is it okay to freeze the cake parts?
Absolutely! Just wrap the cooled layers tightly and they'll keep in the freezer for a month.
→ Will it work with gluten-free flour?
Yep, try King Arthur 1:1 flour substitute but stick to two layers instead of cutting them into four.
→ Why should I chill it before eating?
Putting it in the fridge helps the frosting firm up and lets all the flavors blend together better.

Coconut Pineapple Layer Cake

A stunning four-tier coconut treat packed with tangy pineapple filling and wrapped in velvety coconut cream cheese frosting for a taste of paradise.

Prep Time
45 Minutes
Cook Time
35 Minutes
Total Time
80 Minutes
By: Amelia

Category: Cakes and Cupcakes

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 eight-inch cake with four layers)

Dietary: Vegetarian

Ingredients

→ Coconut Cake

01 2 cups regular flour
02 1 tablespoon baking powder
03 1 teaspoon salt
04 1/2 cup soft unsalted butter
05 2 cups white sugar
06 13.5 ounces unsweetened coconut milk from can
07 1 1/2 teaspoons coconut flavoring
08 5 egg whites, large size

→ Pineapple Filling

09 20 ounces pineapple, crushed
10 2/3 cup white sugar
11 2 tablespoons cornstarch

→ Coconut Cream Cheese Frosting

12 1/2 cup soft butter
13 8 ounces soft cream cheese
14 4-5 cups sugar powder
15 1-2 tablespoons coconut milk or plain milk
16 1 cup shredded sweetened coconut

Instructions

Step 01

Combine the dry stuff. Whip butter with sugar, pour in coconut milk and flavoring. Gently add whipped egg whites. Split between two pans and cook at 350°F for about 25-35 minutes.

Step 02

Simmer the pineapple chunks with sugar and cornstarch until it gets thick and shiny. Let it cool all the way.

Step 03

Whip the butter and cream cheese until fluffy. Mix in the sugar powder and milk until you like how thick it is. Add the coconut and stir.

Step 04

After they've cooled down, use a knife to cut each cake through the middle so you end up with four flat pieces.

Step 05

Stack cake parts with pineapple mix and frosting between each. Cover the outside with frosting then sprinkle coconut all over. Chill for 4 hours before cutting.

Notes

  1. You can make it a day or two ahead
  2. Freeze the cake parts up to a month if needed
  3. Works with King Arthur 1:1 flour for no gluten

Tools You'll Need

  • Two 8-inch round pans
  • Parchment paper
  • Electric mixer
  • Knife with teeth

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy
  • Eggs
  • Wheat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 570
  • Total Fat: 25 g
  • Total Carbohydrate: 87 g
  • Protein: 5 g