This Moist Pineapple Coconut Cake is a tropical dream come true—soft, fluffy layers infused with crushed pineapple and creamy coconut milk, filled with a luscious pineapple curd, and frosted with coconut cream cheese frosting. It’s a celebration of sunshine and indulgence, perfect for summer gatherings, birthdays, or any occasion that calls for a slice of paradise. The shredded coconut adds texture, while the pineapple brings juicy sweetness to every bite. With its vibrant flavor and bakery-worthy presentation, this cake is guaranteed to impress.
🧁Ingredients (Serves 12):
Dry Ingredients:
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, room temperature
- 5 tbsp vegetable oil
- 1⅔ cups granulated sugar
- 3 large eggs, room temperature
- 1½ tsp vanilla extract
- 1 tsp coconut extract
- ¾ cup canned coconut milk
- 1 cup crushed pineapple (drained if overly wet)
- 1 cup shredded coconut (unsweetened)
For the Pineapple Filling:
- ¼ cup granulated sugar
- ¼ cup cornstarch
- ¾ cup whole milk
- 1¼ tbsp fresh lemon juice
- ¼ cup unsalted butter, cold and cubed
- Optional: drop of yellow gel food coloring
For the Coconut Cream Cheese Frosting:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1½ cups cream cheese (cold and firm)
- 1½ tsp vanilla extract
- 1 tsp coconut extract
- 1½ cups shredded coconut (for decorating)
👨🍳 Instructions:
1. Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, cornstarch, baking powder, and salt.
- In a large mixing bowl, cream butter, oil, and sugar until pale and fluffy.
- Beat in eggs one at a time, then add vanilla and coconut extracts.
- Alternate adding dry ingredients and coconut milk to the wet mixture, beginning and ending with dry.
- Fold in crushed pineapple and shredded coconut gently.
- Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the Pineapple Filling
- In a saucepan, whisk sugar and cornstarch together.
- Slowly add milk and lemon juice, whisking until smooth.
- Cook over medium heat, stirring constantly, until thickened (about 3–5 minutes).
- Remove from heat and stir in butter until melted. Add food coloring if using.
- Cover with plastic wrap touching the surface and let cool completely.
3. Make the Frosting
- Beat butter until creamy. Add powdered sugar in batches, mixing on low.
- Add cream cheese, vanilla, and coconut extract. Beat until smooth and fluffy.
- Chill briefly if frosting is too soft.
4. Assemble the Cake
- Level cake layers if needed. Place one layer on a cake stand.
- Pipe a border of frosting around the edge and fill the center with pineapple filling.
- Top with second cake layer and frost the top and sides.
- Press shredded coconut onto the sides and top for texture and decoration.
🍽️ Serving Suggestions:
- Serve chilled with a glass of pineapple juice or coconut milk.
- Pair with tropical fruit salad or mango sorbet.
- Garnish with toasted coconut or pineapple chips for extra flair.
💡 Tips & Variations:
- Make ahead: Bake cake layers and prepare filling a day in advance.
- Toasted coconut: Toast some of the shredded coconut for a nutty flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Extra pineapple: Brush cake layers with pineapple juice before assembling for added moisture.
- Storage: Refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving.
This cake is a tropical escape in every bite—perfect for someone like you who loves indulgent, visually stunning desserts with a creative twist. Want to follow it up with a sugar-free treat or a fruity mousse? I’ve got plenty of ideas to keep the sweet inspiration flowing.