There’s something magical about the combination of tropical pineapple and creamy coconut that instantly transports you to a beachside paradise. Imagine cutting into a moist, fragrant cake where these flavors dance together in perfect harmony, creating a dessert that’s both refreshing and indulgent. That’s exactly what this Pineapple Coconut Cream Cake delivers – a slice of tropical bliss right in your kitchen.
It’s the kind of dessert that makes ordinary moments feel special and celebrations truly memorable.
Why This Recipe is Awesome
This Pineapple Coconut Cream Cake stands out because it perfectly balances sweetness with tropical tanginess. The pineapple provides moisture and a bright flavor note that cuts through the richness of the coconut cream, creating a perfectly harmonized dessert experience. What makes this recipe truly special is its versatility.
It works beautifully as an elegant dinner party finale, yet feels casual enough for a backyard barbecue. The ingredients are accessible year-round, allowing you to bring tropical vibes to any season. The cake also features a clever technique of incorporating coconut milk directly into the batter, ensuring that tropical flavor infuses every crumb – not just the frosting.
This depth of flavor is what separates a good cake from an unforgettable one.
Equipment needed: 9-inch round cake pans, mixing bowls, electric mixer, cooling rack, offset spatula
Pineapple Coconut Cream Cake
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract optional but recommended
- 1 cup canned coconut milk not cream of coconut
- 1 1/2 cups crushed pineapple drained (reserve juice)
- 1/2 cup shredded sweetened coconut
For the Frosting
- 16 oz cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 4 cups powdered sugar sifted
- 1/4 cup cream of coconut like Coco Lopez
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Filling & Garnish
- 1/2 cup pineapple preserves or additional crushed pineapple
- 1 1/2 cups toasted coconut flakes
- Fresh pineapple slices or chunks for garnish
- Maraschino cherries optional
Instructions
- Prepare your workspace and ingredients. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line with parchment paper for easier removal.
- Mix the dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar until fluffy. In a large mixing bowl, beat butter and sugar with an electric mixer on medium-high speed for 3-5 minutes until pale and fluffy. This creates the base structure of your cake, so don’t rush this step.
- Add eggs and extracts. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla and coconut extracts.
- Incorporate the dry ingredients and coconut milk. Gradually add the flour mixture to the butter mixture, alternating with coconut milk, beginning and ending with flour (flour→milk→flour→milk→flour). Mix on low speed just until combined after each addition.
- Fold in the pineapple and coconut. Gently fold in the drained crushed pineapple and shredded coconut until evenly distributed throughout the batter.
- Divide and bake the cake layers. Divide batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
- Cool the cakes properly. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely. If the tops are domed, level them with a serrated knife for even stacking.
- Make the coconut cream frosting. Beat cream cheese and butter together until smooth and fluffy, about 3 minutes. Gradually add powdered sugar, then mix in cream of coconut, vanilla, and salt until smooth and creamy.
- Assemble the cake with care. Place one cake layer on a serving plate. Brush with 2-3 tablespoons of reserved pineapple juice, then spread with a thin layer of frosting and half of the pineapple preserves. Repeat with the second layer.
- Complete the cake assembly. Place the final layer on top, brush with remaining pineapple juice, then frost the top and sides of the cake with the remaining frosting.
- Add the finishing touches. Press toasted coconut flakes onto the sides of the cake and arrange fresh pineapple slices and optional maraschino cherries on top for decoration.
- Chill before serving. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Notes
- For extra pineapple flavor, brush each cake layer with 2-3 tablespoons of the reserved pineapple juice before frosting.
- To toast coconut flakes, spread them on a baking sheet and bake at 325°F for 5-10 minutes, stirring occasionally, until golden brown.
- The cake layers can be made a day ahead and wrapped tightly in plastic wrap until ready to assemble.
- For a shortcut version, you can use a good-quality vanilla cake mix enhanced with coconut milk instead of water.
- This cake keeps well in the refrigerator for up to 5 days. Bring to room temperature for about 30 minutes before serving for the best flavor and texture.
Calories & Nutritional Info
- Calories: Approximately 650 calories per slice
- Fat: 35g (22g saturated)
- Carbohydrates: 78g
- Protein: 7g
- Sugar: 58g
- Contains: Dairy, eggs, gluten
- Not suitable for: Vegan, dairy-free, or gluten-free diets without modifications
Common Mistakes to Avoid
- Using coconut milk and cream of coconut interchangeably. They’re different products! Coconut milk goes in the cake batter, while the sweeter cream of coconut is used in the frosting.
- Not draining the pineapple properly. Excess liquid can make your cake too wet and dense. Save that juice for brushing on the layers later!
- Frosting a warm cake. This will cause your frosting to melt and create a messy presentation. Patience is key – allow your cake to cool completely.
- Skipping the room temperature ingredients. Cold eggs and butter won’t incorporate properly, resulting in a dense, uneven cake texture.
- Overmixing the batter after adding flour. This develops gluten and can make your cake tough. Mix just until ingredients are combined.
Alternatives & Substitutions
- Dietary adjustments: For gluten-free, substitute a 1:1 gluten-free baking flour. For reduced sugar, cut sugar by 1/4 cup and use unsweetened coconut.
- Flavor variations: Add 1/2 cup chopped macadamia nuts to the batter for texture. Replace some of the pineapple with mango for a different tropical twist.
- Frosting alternatives: For a lighter option, use whipped cream stabilized with 2 tablespoons of instant vanilla pudding mix folded with coconut cream.
- Make it boozy: Add 2-3 tablespoons of rum to the cake batter or brush layers with a rum simple syrup for an adult version.
- Time-saving option: Use quality store-bought vanilla frosting enhanced with 2 teaspoons coconut extract and 1/4 cup toasted coconut.
FAQs
Can I make this cake in advance?
Absolutely! The unfrosted cake layers can be wrapped tightly and refrigerated for up to 2 days or frozen for up to 1 month. The fully assembled cake is best made 1 day ahead, as the flavors actually improve overnight.
Why did my cake turn out dense instead of fluffy?
Dense cake usually results from overmixing after adding flour (which develops gluten) or inaccurate measuring. Use the spoon-and-level method for flour and mix just until ingredients are combined for a lighter texture.
Can I use fresh pineapple instead of canned?
Yes, but you’ll need to cook it down first. Fresh pineapple contains enzymes that can break down proteins in the batter. Simmer diced fresh pineapple for about 10 minutes, then cool, drain, and use as directed.
How do I prevent my cream cheese frosting from being too runny?
Start with cream cheese and butter that are cool but softened, not warm. If your frosting seems too soft, refrigerate it for 15-20 minutes before using. You can also add extra powdered sugar, 1/4 cup at a time.
Can I make this as a sheet cake instead of layers?
Definitely! Bake in a 9×13-inch pan at 350°F for about 35-40 minutes. You’ll need less frosting, so consider reducing the frosting recipe by one-third.
Final Thoughts
This Pineapple Coconut Cream Cake brings a taste of the tropics to any table, creating moments of joy with every bite. The combination of bright pineapple and rich coconut creates a dessert that feels special yet comforting. Whether you’re celebrating something significant or simply treating yourself to a slice of happiness, this cake delivers an experience worth savoring. Baking should bring pleasure – both in the process and the enjoyment – and this recipe promises both in abundance.
