This cake is everything you love about tropical flavors—moist, fluffy layers infused with crushed pineapple and coconut milk, a luscious pineapple-coconut filling, and a velvety coconut cream cheese frosting. It’s a bakery-worthy dessert that’s surprisingly easy to make at home. The crushed pineapple adds bursts of juicy sweetness, while the coconut milk and shredded coconut create a tender crumb and irresistible texture. Finished with a snowy layer of coconut flakes, this cake is as beautiful as it is delicious.
Ingredients:
For the Cake:
- 2½ cups all-purpose flour
- 2 tbsp cornstarch
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup crushed pineapple (with juice)
- ¾ cup canned coconut milk
- 1 cup sweetened shredded coconut
For the Pineapple Filling:
- 1½ cups crushed pineapple (with juice)
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
For the Coconut Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1–2 tbsp coconut milk (as needed for consistency)
- 1½ cups sweetened shredded coconut (for garnish)
Instructions:
1. Prepare the Cake Layers
- Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together butter, oil, and sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
- Mix in the crushed pineapple.
- Alternately fold in the dry ingredients and coconut milk, starting and ending with the dry ingredients. Stir in shredded coconut.
- Divide batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Pineapple Filling
- In a small saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
- Remove from heat and let cool completely.
3. Prepare the Frosting
- Beat cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar, beating until incorporated.
- Mix in vanilla and coconut extracts. Add coconut milk as needed to reach a spreadable consistency.
4. Assemble the Cake
- If desired, slice each cake layer in half horizontally to create four layers.
- Place one layer on a serving plate. Spread a thin layer of pineapple filling over the top.
- Repeat with remaining layers, alternating cake and filling.
- Frost the top and sides of the cake with coconut cream cheese frosting.
- Press shredded coconut onto the sides and top of the cake for a beautiful finish.
Serving Suggestions:
- Chill the cake for at least 1 hour before slicing for clean layers.
- Serve with a tropical fruit salad or a scoop of coconut ice cream.
- Garnish with pineapple rings or toasted coconut for extra flair.
Nutrition (Per Slice, Approx.):
- Calories: 520
- Fat: 28g
- Carbs: 62g
- Protein: 5g
- Sugar: 45g
- Fiber: 2g
This Moist Pineapple Coconut Cake is a slice of paradise—perfectly sweet, beautifully textured, and bursting with tropical flavor. Want a bundt version or a cupcake twist next? I’d love to help you whip that up too!