Coconut Cake with Pineapple Filling is a show-stopping dessert that blends the tropical flavors of coconut and pineapple into one unforgettable bite. This cake features moist, fluffy coconut cake layers sandwiched around a sweet and tangy pineapple filling, all topped with a rich coconut cream cheese frosting. Whether you’re celebrating a special occasion or just craving something indulgent, this dessert is sure to impress. Plus, it’s surprisingly simple to make with easy-to-find ingredients and straightforward steps. Get ready to fall in love with this sunshine-filled dessert that’s as beautiful as it is delicious!
Why You’ll Love This Coconut Cake with Pineapple Filling
This cake is the ultimate treat for coconut and pineapple lovers. The soft, tender layers of coconut cake are packed with flavor thanks to coconut extract and coconut milk. The homemade pineapple filling is bright and refreshing, balancing the richness of the cake and frosting. The coconut cream cheese frosting is smooth, slightly tangy, and incredibly creamy. This cake not only tastes amazing but also makes a stunning centerpiece for birthdays, holidays, and summer gatherings.
Ingredients
Coconut Cake:
- 2 cups all-purpose flour (250g)
- 1 tablespoon baking powder (12g)
- 1 teaspoon salt (6g)
- 1/2 cup unsalted butter (113g), room temperature
- 2 cups granulated sugar (400g)
- 13.5 ounces canned unsweetened coconut milk, divided (400ml)
- 1 1/2 teaspoons coconut extract (7.5ml)
- 5 large egg whites
Pineapple Filling:
- 20-ounce can crushed pineapple (567g)
- 2/3 cup granulated sugar (134g)
- 2 tablespoons cornstarch (16g)
Coconut Cream Cheese Frosting:
- 1/2 cup butter (113g), room temperature
- 8 ounces cream cheese, room temperature (226g)
- 4-5 cups powdered sugar (480g-600g)
- 1-2 tablespoons leftover coconut milk or regular milk (15-30ml)
- 1 cup shredded sweetened coconut (85g)
Step-by-Step: How to Make Coconut Cake with Pineapple Filling
- Preheat your oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly spray the pans with cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the butter until fluffy. Add the sugar and mix until light and creamy. Pour in 1 1/4 cups of the coconut milk and the coconut extract, mixing until combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Mix on medium speed for 2 minutes.
- Whip egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Bake the cakes: Divide the batter evenly between the pans and bake for 25-35 minutes. Test with a toothpick. Let cool for 5 minutes, then turn the cakes out onto wire racks to cool completely.
- Torte the cakes: Once cooled, use a serrated knife to carefully slice each cake layer horizontally to create four thin layers.
- Make the pineapple filling: Combine crushed pineapple, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thick and glossy (about 5-8 minutes). Cool completely before using.
- Make the frosting: Beat the butter and cream cheese until smooth. Add powdered sugar and a splash of remaining coconut milk. Mix until fluffy. Stir in shredded coconut, reserving some for decorating.
- Assemble the cake: Place one layer of cake on a serving plate. Spread half the pineapple filling over it. Add the second layer and cover with a layer of frosting. Add the third layer and the rest of the filling. Top with the fourth layer and frost the top and sides. Decorate with remaining shredded coconut.
- Chill before serving: Refrigerate the cake for at least 4 hours (or overnight) for best flavor.
Helpful Tips
- Make sure the egg whites are at room temperature for easier whipping.
- Use a serrated knife and steady hand when torting the cake layers.
- Chill the pineapple filling before assembling to prevent sogginess.
- If the frosting is too soft, place it in the refrigerator for a short time or mix in additional powdered sugar to thicken it.
- The cake is even better the next day, as the flavors meld beautifully overnight.
Substitutions And Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend like King Arthur’s. Skip torting for sturdier two-layer cake.
- Dairy-Free: Use dairy-free butter and cream cheese alternatives.
- Filling Swap: Try mango or passion fruit filling for a twist.
- Decoration: Add toasted coconut flakes, pineapple flowers, or a drizzle of white chocolate for extra flair.
Storage Instructions
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze individual cake layers tightly wrapped for up to 3 months. Defrost and assemble later.
- Make-Ahead: Prepare the pineapple filling and frosting up to a week in advance and refrigerate separately.
Nutritional Information
Approximate per serving (1/16 slice):
- Calories: 570
- Total Fat: 26g
- Saturated Fat: 18g
- Cholesterol: 50mg
- Sodium: 210mg
- Carbohydrates: 78g
- Fiber: 2g
- Sugar: 58g
- Protein: 5g
Serving Suggestions
Serve this cake chilled or at room temperature with a scoop of vanilla ice cream or a tropical fruit salad. It pairs beautifully with a refreshing iced tea or piña colada-style smoothie. Garnish each slice with a sprig of mint or a pineapple wedge for a festive touch.
Frequently Asked Questions About Coconut Cake with Pineapple Filling
Can I use fresh pineapple instead of canned? Yes, but make sure it’s finely crushed and well-drained to avoid excess moisture.
Do I need to refrigerate the cake? Yes. Due to the cream cheese frosting and fruit filling, refrigeration is essential.
Can I make the cake in advance? Absolutely! In fact, the flavor improves after a day in the fridge. You can also freeze the cake layers for future use.
What’s the best way to frost the cake smoothly? Use an offset spatula and apply a thin crumb coat before the final layer of frosting.
Can I make this cake as cupcakes? Yes! Fill cupcake liners 2/3 full and bake for 18-22 minutes. Add pineapple filling to the center before frosting.
Final Thoughts
Thank you so much for trying out this Coconut Cake with Pineapple Filling recipe. I absolutely love how this cake turns out every time – the moist coconut cake layers, vibrant pineapple center, and luscious cream cheese frosting make it a true tropical delight. Whether you’re making it for a birthday, holiday, or just because, I hope it brings joy to your table and smiles to your guests. It’s easy to make, full of flavor, and perfect for anyone who loves a good dessert with a tropical twist. Happy baking, and thank you for being part of this sweet community!
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Coconut Cake with Pineapple Filling
- Total Time: 5 hours 10 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Coconut Cake with Pineapple Filling is a tropical dessert dream! This cake features fluffy coconut layers, a sweet pineapple filling, and a rich coconut cream cheese frosting. Perfect for birthdays, holidays, or any time you want to impress. Easy to make and full of island flavor!
Ingredients
Coconut Cake:
2 cups all-purpose flour (250g)
1 tablespoon baking powder (12g)
1 teaspoon salt (6g)
1/2 cup unsalted butter, room temperature (113g)
2 cups granulated sugar (400g)
13.5 ounces canned unsweetened coconut milk, divided (400ml)
1 1/2 teaspoons coconut extract (7.5ml)
5 large egg whites
Pineapple Filling:
20-ounce can crushed pineapple (567g)
2/3 cup granulated sugar (134g)
2 tablespoons cornstarch (16g)
Coconut Cream Cheese Frosting:
1/2 cup butter, room temperature (113g)
8 ounces cream cheese, room temperature (226g)
4–5 cups powdered sugar (480g–600g)
1–2 tablespoons leftover coconut milk or regular milk (15–30ml)
1 cup shredded sweetened coconut (85g)
Instructions
- Preheat your oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly spray the pans with cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the butter until fluffy. Add the sugar and mix until light and creamy. Pour in 1 1/4 cups of the coconut milk and the coconut extract, mixing until combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Mix on medium speed for 2 minutes.
- Whip egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Bake the cakes: Divide the batter evenly between the pans and bake for 25-35 minutes. Test with a toothpick. Let cool for 5 minutes, then turn the cakes out onto wire racks to cool completely.
- Torte the cakes: Once cooled, use a serrated knife to carefully slice each cake layer horizontally to create four thin layers.
- Make the pineapple filling: Combine crushed pineapple, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thick and glossy (about 5-8 minutes). Cool completely before using.
- Make the frosting: Beat the butter and cream cheese until smooth. Add powdered sugar and a splash of remaining coconut milk. Mix until fluffy. Stir in shredded coconut, reserving some for decorating.
- Assemble the cake: Place one layer of cake on a serving plate. Spread half the pineapple filling over it. Add the second layer and cover with a layer of frosting. Add the third layer and the rest of the filling. Top with the fourth layer and frost the top and sides. Decorate with remaining shredded coconut.
- Chill before serving: Refrigerate the cake for at least 4 hours (or overnight) for best flavor.
Notes
Chill the pineapple filling before assembling to avoid soggy layers.
Use a serrated knife for cleaner cake layer cuts.
The cake tastes even better the next day!
You can prepare the filling and frosting up to a week ahead.
For gluten-free, use a 1:1 flour blend and keep layers thicker for easier handling.
- Prep Time: 4 hours 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American