Description
This Pineapple Coconut Cake Recipe is the perfect combination of tropical flavor and soft texture. Made with layers of moist coconut cake and sweet pineapple filling, it’s a classic coconut pineapple cake recipe you’ll want to make on repeat.
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240ml) coconut milk (full-fat)
- ½ cup (120ml) buttermilk
- ¾ cup (170g) unsalted butter, room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 ½ tsp pure vanilla extract
- 1 tsp coconut extract (optional)
- 1 cup (75g) sweetened shredded coconut
- 1 ½ cups (about 350g) crushed pineapple, drained with juice reserved
- ¼ cup (60ml) pineapple juice
- ⅓ cup (70g) granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- Pinch of salt
- 2 cups (480ml) heavy whipping cream
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- Optional: 8 oz (225g) cream cheese, softened
- Sweetened shredded coconut for garnish
- Fresh pineapple wedges or mint leaves (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, mixing well after each. Stir in the vanilla extract and coconut extract if using.
- In a measuring cup, combine coconut milk and buttermilk. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk mixture, beginning and ending with the dry ingredients.
- Gently fold in the sweetened shredded coconut with a spatula.
- Divide batter evenly between prepared pans and smooth the tops. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
- In a medium saucepan, combine crushed pineapple, ¼ cup reserved juice, sugar, cornstarch, lemon juice, and a pinch of salt. Cook over medium heat, stirring constantly, until thickened and glossy, about 5 to 7 minutes. Let cool completely.
- In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. If using cream cheese, beat it separately until smooth, then gently fold into the whipped cream.
- Place one cake layer on a serving plate. Spread a generous amount of pineapple filling over the top, keeping it slightly away from the edges. Top with the second cake layer.
- Spread the whipped cream frosting over the top and sides of the cake.
- Press shredded coconut gently onto the sides and top of the cake for decoration. Garnish with fresh pineapple or mint if desired. Chill at least 30 minutes before serving for clean slices.
Notes
- This cake is perfect for spring and summer gatherings.
- You can adjust the sweetness of the filling to your liking.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 592
- Sugar: 30 grams
- Sodium: 150 mg
- Fat: 40 grams
- Saturated Fat: 25 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 52 grams
- Fiber: 2 grams
- Protein: 7 grams
- Cholesterol: 120 mg
Keywords: Pineapple Coconut Cake, Tropical Cake, Dessert Recipe