Pineapple Coconut Cake

This gorgeous tiered pineapple coconut cake is layered with homemade pineapple curd between a tender crumbed coconut cake, then topped with cream cheese frosting and toasted coconut flakes. 

Why this recipe works

Each bite of pineapple coconut cake is bursting with sweet tropical flavor between the pineapple curd and soft coconut cake. Smother it in smooth homemade cream cheese frosting to really tie all the flavors together! 

This pineapple coconut cake is a show-stopper and makes an excellent dessert for summer and spring celebrations. It’s moist, sweet, and has a delicate crumb. Neither the coconut nor pineapple take precedence in this cake, it’s a lovely mix of both flavors that complement each other well.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

COCONUT – The cream of coconut in the cake batter adds a huge punch of coconut flavor and moisture. It also add sweetness. If you omit this ingredient, it will throw off the balance of flavors and texture, which have been adjusted for this cake. Cream of coconut can be found in most grocery stores – it is usually canned, but I’ve also found it in a squeeze bottle. It is NOT the same as coconut milk or coconut cream. Coco Lopez is the most well-known brand of cream of coconut.

FROSTING – Homemade cream cheese frosting adds an extra special touch. The frosting will yield you enough to frost the entire outside of the cake, plus extra for piping on a few decorations.

GARNISH – To toast coconut, spread it in a single layer on a baking sheet and bake for 3-5 minutes in a 350°F oven until golden brown. Remove from hot baking sheet immediately. Flaked or shredded coconut, sweetened or unsweetened, can be used.

How to Make Pineapple Coconut Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Making the Cake

1. Preheat the oven to 350°F. Spray three 7” round cake pans with non-stick baking spray and line the bottoms with parchment paper.
2. In a large mixing bowl, beat butter and sugar until light and creamy with either a hand mixer or standing mixer. Add one egg at a time, beating well after each addition.
3. Add vanilla extract, coconut extract, and cream of coconut and beat well.
4. In a separate bowl, mix together the flour, baking powder, and salt.
5. Add half of the flour mixture to the butter mixture and begin to beat. Add half of the milk, then the remaining flour mixture, then the rest of the milk. Beat just until fully combined.
6. Divide the batter between the three prepared cake pans.
7. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few crumbs.
8. Cool cakes on a cooling rack for 10-15 minutes, then turn out from the pans and cool the rest of the way.
9. To make assembly of the cake easier, wrap cooled cakes in plastic wrap and place in the freezer until firm.

Pineapple Curd Instructions

1. To make the curd, whisk together eggs, egg yolks, crushed pineapple, sugar, and lemon juice in a cold saucepan.
2. Heat over medium-low, whisking continuously, for 7-10 minutes. When the curd becomes foamy throughout and then pales and thickens, it is done. Do not turn the heat above medium at any time, as this will overcook the eggs.
3. Remove the curd from the heat and whisk in the butter until melted and fully combined.
4. Transfer curd to a bowl and press a sheet of plastic wrap over it. Cool to room temperature and then chill in the refrigerator until thickened and cold.

Cream Cheese Frosting Instructions

1. In the bowl of a standing mixer, beat together cream cheese and butter until light and creamy.
2. Add powdered sugar and vanilla and beat to combine.
3. Add in heavy cream 1 tablespoon at a time while beating on medium-high speed until desired consistency is reached.
4. Keep frosting chilled (and covered with plastic wrap) until ready to use.

Assembly

1. Level the tops of the cakes as needed. On the first layer, pipe a ring of cream cheese frosting around the top edge to contain the pineapple curd.
2. Fill the ring with about 1⁄2 cup of pineapple curd.
3. Gently press the second layer on top of the filling and add another ring of frosting and fill with pineapple curd.
4. Top with the final layer of cake. Frost with cream cheese frosting.
5. Decorate with toasted coconut.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Decorate your pineapple coconut cake with pipes of cream cheese frosting on top and garnish with toasted coconut around the perimeter and sprinkled on top. Enjoy at room temperature or chilled optionally with a scoop of ice cream on the side.

Use your leftover pineapple curd to fill cupcakes, to drizzle on top of ice cream, as a garnish for cheesecake, or to mix into yogurt.

More Related Recipes

• Pineapple Cake
• Coconut Cream Pie
• Coconut Cream Lush
• Pineapple Sunshine Cake
• Pineapple Angel Food Cake

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Pineapple Coconut Cake

This pineapple coconut cake is a show-stopper and makes an excellent dessert for summer and spring celebrations. It's moist, sweet, and has a delicate crumb!

5 from 35 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 12 servings

1 hour hr 15 minutes mins

Calories: 828

Author: Amanda Davis

Ingredients

Cake Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs at room temperature
• ▢ 1 teaspoon coconut extract
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup cream of coconut
• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ ¾ cup milk

Pineapple Curd Ingredients

• ▢ 2 large eggs, whole at room temperature
• ▢ 2 large egg yolks at room temperature
• ▢ 1 cup crushed pineapple
• ▢ ½ cup granulated sugar
• ▢ 1 Tablespoon lemon juice
• ▢ ½ cup unsalted butter cut into pieces

Frosting Ingredients

• ▢ 1 cup salted butter softened
• ▢ 8 ounces cream cheese softened
• ▢ 1 teaspoon vanilla extract
• ▢ 3 cups powdered sugar
• ▢ 4 Tablespoons heavy whipping cream

Things You’ll Need

• ▢
  Stand mixer or hand mixer
• ▢
  three 7 inch round cake pans
• ▢
  Large saucepan
• ▢
  Measuring cups and spoons
• ▢
  Wire cooling racks
• ▢
  Offset icing spatula

Before You Begin

• You will have leftover pineapple curd.
• To toast coconut, spread it in a single layer on a baking sheet and bake for 3-5 minutes in a 350°F oven until golden brown. Remove from hot baking sheet immediately. Flaked or shredded coconut, sweetened or unsweetened, can be used.
• The cream of coconut in the cake batter adds a huge punch of coconut flavor and moisture. It also add sweetness. If you omit this ingredient, it will throw off the balance of flavors and texture, which have been adjusted for this cake.
• Cream of coconut can be found in most grocery stores – it is usually canned, but I’ve also found it in a squeeze bottle. It is NOT the same as coconut milk or coconut cream. Coco Lopez is the most well-known brand of cream of coconut.
• Store the pineapple coconut cake, covered, in the refrigerator for up to 5 days. I suggest using a cake carrier for storing. The cake can also be stored without a covering, but once it has been cut into, it should be covered with at least plastic wrap.

Instructions

Cake Instructions

• Preheat the oven to 350°F. Spray three 7” round cake pans with non-stick baking spray and line the bottoms with parchment paper.
• In a large mixing bowl, beat butter and sugar until light and creamy. Add one egg at a time, beating well after each addition.
• Add vanilla extract, coconut extract, and cream of coconut and beat well.
• In a separate bowl, mix together the flour, baking powder, and salt.
• Add half of the flour mixture to the butter mixture and begin to beat. Add half of the milk, then the remaining flour mixture, then the rest of the milk. Beat just until fully combined.
• Divide the batter between the three prepared cake pans.
• Bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few crumbs.
• Cool cakes on a cooling rack for 10-15 minutes, then turn out from the pans and cool the rest of the way.

  To make assembly of the cake easier, wrap cooled cakes in plastic wrap and place in the freezer until firm.

Pineapple Curd Instructions

• To make the curd, whisk together eggs, egg yolks, crushed pineapple, sugar, and lemon juice in a cold saucepan.
• Heat over medium-low, whisking continuously, for 7-10 minutes. When the curd becomes foamy throughout and then pales and thickens, it is done. Do not turn the heat above medium at any time, as this will overcook the eggs.
• Remove the curd from the heat and whisk in the butter until melted and fully combined.
• Transfer curd to a bowl and press a sheet of plastic wrap over it. Cool to room temperature and then chill in the refrigerator until thickened and cold.

Cream Cheese Frosting Instructions

• In the bowl of a standing mixer, beat together cream cheese and butter until light and creamy.
• Add powdered sugar and vanilla and beat to combine.
• Add in heavy cream 1 tablespoon at a time while beating on medium-high speed until desired consistency is reached.
• Keep frosting chilled (and covered with plastic wrap) until ready to use.

Assembly

• Level the tops of the cakes as needed. On the first layer, pipe a ring of cream cheese frosting around the top edge to contain the pineapple curd.
• Fill the ring with about 1⁄2 cup of pineapple curd.
• Gently press the second layer on top of the filling and add another ring of frosting and fill with pineapple curd.
• Top with the final layer of cake. Frost with cream cheese frosting. Decorate with toasted coconut.

Nutrition

Serving: 1slice | Calories: 828cal | Carbohydrates: 85g | Protein: 8g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 236mg | Sodium: 327mg | Potassium: 214mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1697IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg

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