A luxurious three-tiered pineapple coconut wedding cake decorated with pearl-white cream cheese frosting, edible gold leaf, fresh white orchids, and crystallized pineapple flowers, presented on a polished silver cake stand against a softly blurred tropical sunset backdrop.

Pineapple Coconut Wedding Cake: A Tropical Celebration of Love

Pineapple Coconut Wedding Cake: A Tropical Celebration of Love

Key Info:

Prep Time: 45-60 minutes

Cook Time: 30-40 minutes

Total Time: 2.5-3 hours

Servings: 16-20 slices

Difficulty: Intermediate

Dietary: Vegetarian (contains eggs/dairy)

Equipment Needed:
Ingredients:
Cake Batter:
  • 2 ½ cups cake flour
  • 2 tsp baking powder
  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large egg whites
  • 1 cup sweetened shredded coconut
  • 1 cup fresh pineapple chunks
  • ¾ cup coconut milk
  • 2 tsp vanilla extract
Pineapple Filling:
  • 1 egg
  • 2 egg yolks
  • â…“ cup granulated sugar
  • â…“ cup pineapple juice
  • ¼ cup unsalted butter
Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter
  • 3 cups confectioners’ sugar
  • 2 tbsp coconut milk
Pro Tips:
  • Room temperature ingredients are crucial
  • Don’t overmix the batter
  • Drain pineapple completely to prevent soggy cake
  • Toast coconut for extra flavor
Method:
  1. Preheat oven to 350°F. Prepare cake pans with parchment.
  2. Sift dry ingredients together. Set aside.
  3. Cream butter and sugar until fluffy and pale.
  4. Gradually add egg whites, mixing thoroughly.
  5. Fold in pineapple chunks and coconut.
  6. Alternate adding dry ingredients and coconut milk.
  7. Divide batter evenly between prepared pans.
  8. Bake 30-38 minutes until golden and toothpick comes out clean.
  9. Cool cakes completely on wire racks.
  10. Prepare pineapple filling: Cook juice, eggs, and sugar until thickened.
  11. Make frosting by whipping cream cheese, butter, and sugar.
  12. Assemble cake: Layer with pineapple filling, frost completely.

A bright, sunlit kitchen with a vintage stand mixer, fresh pineapple chunks, shredded coconut, and ingredients arranged in glass bowls on a marble countertop, while cake flour is sifted through an antique brass sifter.

Storage:
  • Refrigerate up to 3 days
  • Can freeze layers (unfrosted) for 1 month
Wedding Day Variations:
  • Add edible gold leaf
  • Decorate with fresh tropical flowers
  • Create fondant seashell accents
  • Use metallic pearl decorations
Make It Special:

Customize your cake with:

  • Rum-soaked layers
  • Mango filling swirl
  • Coconut liqueur brushed between layers

An elegant three-tiered wedding cake with pearl-white cream cheese frosting, cascading edible gold leaf accents, fresh orchids, crystallized pineapple flowers, and toasted coconut shavings, displayed on a silver stand against a tropical beach sunset backdrop.

Allergen Alert:
  • Contains: Gluten, Eggs, Dairy, Coconut
Budget Tip:

Cake carrier for safe transport is a must for destination weddings!

Final Touch:

This isn’t just a cake. It’s a tropical love story baked to perfection, ready to make your wedding day absolutely delicious.

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