Pineapple Coconut Cake

Imagine sinking your fork into a soft, fluffy slice of tropical paradise. Pineapple Coconut Cake is the ultimate dessert to transport you straight to a sunny island, even on the gloomiest of days. The combination of sweet pineapple and creamy coconut is a match made in flavor heaven.

This cake isn’t just a treat; it’s an experience. Layers of tender cake infused with coconut, luscious pineapple curd, and a silky cream cheese frosting create a perfect harmony of textures and tastes. Whether you’re baking for a party or indulging in a weekend dessert, this recipe is sure to impress.

What makes this cake irresistible is its balance of flavors. The tangy pineapple pairs beautifully with the rich cream of coconut, making every bite a delight. Trust me, once you’ve tried it, this recipe will be a favorite in your home.

Ready to whip up this tropical masterpiece? Follow my step-by-step instructions to create a Pineapple Coconut Cake that will have everyone asking for seconds. Let’s get baking!

Why You’ll Love This Recipe

Tropical Delight: The combination of pineapple and coconut will transport your taste buds straight to paradise.
Perfectly Balanced Flavors: Sweet coconut, tangy pineapple, and creamy frosting create an irresistible harmony.
Special Yet Simple: While it looks and tastes gourmet, it’s straightforward to prepare.
Crowd-Pleaser: Whether it’s a party, birthday, or family gathering, this cake is guaranteed to impress.

Required Kitchen Tools

Stand mixer or hand mixer
Mixing bowls
9-inch round cake pans (2)
Whisk
Saucepan
Offset spatula

Ingredients for Pineapple Coconut Cake

Here’s what you’ll need to whip up this tropical delight. For exact measurements, scroll to the recipe card below:

Cake Ingredients:

Unsalted Butter: Softened for a smooth, creamy batter.
Granulated Sugar: For the perfect sweetness.
Eggs: Use at room temperature for a fluffy texture.
Coconut Extract: Amplifies the coconut flavor.
Vanilla Extract: Adds depth to the flavor profile.
Cream of Coconut: Keeps the cake moist and enhances the tropical vibe.
All-Purpose Flour: The base for the perfect structure.
Baking Powder: Helps the cake rise beautifully.
Salt: Balances the sweetness.
Milk: Keeps the batter light and moist.

Pineapple Curd Ingredients:

Eggs and Egg Yolks: For a rich, creamy curd.
Crushed Pineapple: Fresh or canned works perfectly.
Granulated Sugar: Adds sweetness to balance the tanginess.
Lemon Juice: Enhances the pineapple’s natural flavor.
Unsalted Butter: Creates a silky, smooth curd.

Frosting Ingredients:

Salted Butter: Softened for a rich, creamy base.
Cream Cheese: Adds a tangy, smooth texture.
Vanilla Extract: Complements the pineapple and coconut flavors.
Powdered Sugar: Sweetens and thickens the frosting.
Heavy Whipping Cream: Creates a light, fluffy consistency.

Variations for Pineapple Coconut Cake

Add Toasted Coconut: Sprinkle toasted coconut flakes over the frosting for added texture.
Swap Pineapple Curd: Use mango curd for a different tropical twist.
Make It Nutty: Add chopped macadamia nuts or pecans to the batter for crunch.
Coconut Cream Frosting: Replace cream cheese with whipped coconut cream for a lighter frosting.

Step-by-Step Instructions

1. Make the Cake

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in the coconut and vanilla extracts, followed by the cream of coconut.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before assembling.

2. Make the Pineapple Curd

In a saucepan, whisk together the eggs, egg yolks, crushed pineapple, sugar, and lemon juice.
Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
Remove from heat and stir in the butter until smooth. Chill the curd completely before using.

3. Prepare the Frosting

In a large bowl, beat the butter and cream cheese until smooth.
Add vanilla extract and powdered sugar, one cup at a time, beating until combined.
Gradually add heavy whipping cream and beat until the frosting is light and fluffy.

4. Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of pineapple curd on top.
Add the second cake layer and frost the entire cake with cream cheese frosting.
Decorate with toasted coconut or fresh pineapple slices for a stunning finish.

Serving and Decoration

This cake is perfect for celebrations or as a weekend treat. Garnish with toasted coconut, fresh pineapple chunks, or edible flowers for an elegant presentation. Pair with a cup of coffee or a refreshing glass of iced tea for the ultimate dessert experience.

Storing Pineapple Coconut Cake

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Serving Size	Calories	Fat	Carbohydrates	Protein
1 slice	450	25g	55g	5g

Conclusion

This Pineapple Coconut Cake is a slice of tropical paradise, perfect for any occasion. Its light, moist layers paired with tangy pineapple curd and creamy frosting will make it a star on any dessert table. Trust me, this recipe is worth every bite!