Pineapple Coconut Cake: The Tropical Dessert That’ll Make Your Taste Buds Dance

Key Info

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 2 hours (including cooling)
Servings: 12-16 slices
Difficulty level: Intermediate
Dietary tags: Vegetarian, can be made dairy-free

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Equipment Needed

• Two 8-inch round cake pans
• Electric stand mixer or hand mixer
• Large and medium mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Cake tester or toothpick
• Medium saucepan
• Wire cooling racks
• Offset spatula for frosting

Simple alternatives:
Hand whisk instead of mixer (prepare for an arm workout)
9×13 pan for sheet cake version
Wooden skewer instead of cake tester

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Ingredients

For the Cake

• 2½ cups (300g) all-purpose flour (cake flour for fluffier texture)
• 1¾ cups (350g) granulated sugar
• ½ cup (115g) unsalted butter, softened (coconut oil works too)
• 3 large eggs, room temperature
• 1 cup (240ml) canned coconut milk (full-fat, shaken well)
• ¾ cup (180g) crushed pineapple with juice (don’t drain it)
• ¾ cup (60g) shredded coconut, unsweetened (sweetened is fine, reduce sugar by 2 tbsp)
• ⅓ cup (80ml) vegetable oil
• 1½ tsp vanilla extract
• ½ tsp coconut extract (double vanilla if you don’t have it)
• 1 tbsp baking powder
• ½ tsp salt

For the Pineapple Filling

• 1½ cups (360g) crushed pineapple with juice
• ½ cup (100g) granulated sugar
• 3 tbsp cornstarch
• ⅔ cup (160ml) coconut milk
• 2 tbsp unsalted butter
• 1 tbsp fresh lemon juice

For the Cream Cheese Frosting

• ½ cup (115g) unsalted butter, room temperature
• 8 oz (225g) cream cheese, room temperature (this is crucial)
• 3-4 cups (360-480g) powdered sugar (adjust to taste)
• 2 tbsp heavy cream or milk
• 1 tsp vanilla extract
• ¼ tsp coconut extract
• 1 cup (80g) sweetened coconut flakes (for coating)

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Method

Making the Cake

1. Preheat your oven to 350°F (180°C).
2. Line two 8-inch cake pans with parchment paper and grease the sides with butter or cooking spray.
3. Beat the softened butter in your mixer for 1 minute until it looks creamy and pale.
4. Add the sugar and beat for 2-3 minutes until light and fluffy—this step matters more than you think.
5. Crack in the eggs one at a time, beating for 10-15 seconds after each one.
6. Mix in vanilla extract, coconut extract, and the crushed pineapple with all its juice.
7. In a separate bowl, whisk together flour, baking powder, and salt.
8. Add half the dry ingredients to your wet mixture and fold gently with a spatula—no mixer here, folks.
9. Pour in the coconut milk and fold until just combined.
10. Add the remaining dry ingredients and fold until you barely see flour streaks.
11. Fold in the shredded coconut with a gentle hand.
12. Divide batter evenly between your prepared pans.
13. Bake for 25-30 minutes—check at 25 minutes with a toothpick inserted in the center.
14. The cake is done when the toothpick comes out clean or with just a few moist crumbs.
15. Let the cakes cool in the pans for 15 minutes, then turn them out onto wire racks.
16. Cool completely for at least 1 hour before you even think about frosting.

Making the Pineapple Filling

17. Combine crushed pineapple, sugar, cornstarch, coconut milk, and lemon juice in a medium saucepan.
18. Whisk everything together over medium heat—make sure there are no cornstarch lumps.
19. Stir constantly for 5-8 minutes until the mixture turns glossy and thick enough to coat your spoon.
20. Remove from heat and stir in the butter.
21. Let it cool completely—I usually stick mine in the fridge for 30-45 minutes.

Making the Frosting

22. Beat room temperature butter in your mixer for 1 minute until fluffy.
23. Add the cream cheese and beat on high for 2-3 minutes until it’s thick and light.
24. Reduce speed to low and gradually add powdered sugar, one cup at a time.
25. Once incorporated, crank the speed back up and beat until smooth.
26. Add heavy cream, vanilla, and coconut extract, then whip until light and fluffy.
27. Fold in half the coconut flakes—save the rest for decorating.

Assembling Your Masterpiece

28. Place one cake layer on your serving plate.
29. Spread half the cooled pineapple filling on top, leaving a ½-inch border around the edge.
30. Add a thin layer of frosting over the filling—this helps prevent sliding.
31. Place the second cake layer on top and press down gently.
32. Spread remaining pineapple filling on this layer.
33. Use the rest of your frosting to cover the top and sides of the cake.
34. Press coconut flakes onto the sides and top—be generous here.
35. Refrigerate for at least 4 hours before serving.

Trust me, it’s even better after sitting overnight.

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Crucial Tips

Room temperature ingredients are non-negotiable:
Cold butter won’t cream properly
Cold eggs can cause your batter to curdle
Cold cream cheese makes lumpy frosting

Don’t skip the pineapple juice: