Adapted from reader-favorite white cake, this pineapple coconut cake is supremely moist and pillow soft with extra coconut packed in each bite. Homemade pineapple curd adds another layer of sweet tropical flavor inside the cake. The cake is made with canned coconut milk, shredded coconut, pineapple juice, and pineapple chunks, a delightful combination promising big flavor.
This Pineapple Coconut Cake Features:
Plus, there’s a few other ways to make this cake including as a sheet cake, 2 layer cake, cupcakes, etc. See details above the recipe. However you bake or serve it, this pineapple coconut cake would be wonderful for Easter dessert or any spring or summer celebration!
The Details
I adapted this cake batter from my white cake recipe. The white cake is a very popular cake recipe on the site, both a personal and reader favorite. There are no surprises there—between its pristine crumb, fluffy texture, and stick-to-your-fork moisture, it’s impossible not to love. It’s my gold standard when it comes to soft cakes, so I’ve used it to produce many other flavors including pistachio cake, espresso cake, cookies & cream cake, burnt sugar caramel cake, coconut cake, strawberry cake, and today’s pineapple coconut cake. Here’s what you can expect:
- Texture: The most notable aspect of this cake is the texture. We have an incredible balance of soft, springy, and moist. The coconut inside the cake adds that stick-to-your-fork moisture, too. You’ll only achieve this texture perfection if you follow the recipe closely and this includes using real cake flour, only egg whites (no yolks in the batter), and sour cream. Note that I slightly reduced the egg whites, milk, and sugar in this cake recipe compared to the base white cake. This is because pineapple is so wet and sweet.
- Flavor: Who knew a cake could taste like vacation? Juicy pineapple and coconut add bright, tropical flavors to each slice. The cream cheese frosting adds a little tang to each bite, which helps offset the sweetness of the pineapple curd inside. If you aren’t a fan of coconut, you may enjoy this pineapple upside down cake instead.
- Ease: If you’ve baked layer cakes before, this shouldn’t be difficult. If you’re new to layer cakes, don’t get nervous. Stacking and frosting is pretty simple as long as you let the cake layers cool completely. Take your time with each step; it’s worth the effort. You can use this detailed how to assemble and decorate a layer cake post as your guide.
- Time: Set aside at least 5 hours to complete this cake recipe which includes making the pineapple curd and cake, cooling both completely, and frosting the cake.
Simply put, this cake exceeded our expectations. It’s truly one of the best cakes I know how to make!
5 Success Tips
By the way, if you love coconut and cake, you’ll enjoy this nest-inspired Easter cake.
The Extras: Pineapple Curd & Cream Cheese Frosting
Fill the this pineapple coconut cake with homemade pineapple curd and cream cheese frosting. (Just like how we fill lemon coconut cake with lemon curd.) The cream cheese frosting is also used on the exterior of the cake, too.
- Pineapple Curd: I adapted the pineapple curd recipe from my lemon curd. I reduced the sugar since pineapple juice is so sweet and since sugar helps curd thicken, I added a little cornstarch to make up some of the difference. The curd has exceptional pineapple flavor, but it’s very sweet like apple butter, pumpkin butter, or jam. One crucial note for the pineapple curd—do NOT use fresh pineapple juice. Bromelain, an enzyme in fresh pineapple, prohibits curd from thickening appropriately. Your curd will be thin and it will separate, something I learned while experimenting. You must use canned pineapple juice, usually labeled as 100% pineapple juice. (The enzyme is no longer present after canning, so you’re good to go!)
- Cream Cheese Frosting: This cream cheese frosting recipe was *just enough* for thin layers between the cakes and around the exterior. I added a little liquid so it’s extra smooth and spreadable—you can use either pineapple juice or canned coconut milk for the liquid.
A Crumb Coat is Best
Since it’s so moist and filled with shredded coconut, the cake can be a little crumbly. I recommend applying a VERY thin crumb coat, which is a layer of frosting around the exterior of the cake to catch any crumbs. The cake is pretty slippery from the curd, so take your time assembling and frosting it. The frosting recipe below includes enough frosting for that thin crumb coat, then another thin layer of frosting on top of that.
Pineapple Coconut Cake Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans..)
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside..)
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients, coconut milk, and pineapple juice. Beat on low speed until combined, then beat in the shredded coconut and pineapple chunks just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 22-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. (Make the curd as the cakes cool.) The cakes must be completely cool before frosting and assembling.
- Fill the bottom pot of a double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Whisk the egg, egg yolks, granulated sugar, cornstarch, pineapple juice, and salt together the top pot of your double boiler. Continue to whisk as the curd cooks because constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes slightly thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and keep whisking. Remove pan from heat. Whisk in the butter. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) Cool completely. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed. Makes 1 cup. You will have leftover curd after using in the cake. Cover and refrigerate leftovers for up to 1 week. (Great on sourdough, biscuits, or toast!)
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk or pineapple juice, vanilla extract, and salt with the mixer running on low. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I usually add it).
- If your cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. I use and recommend an icing spatula to apply the frosting & curd. Evenly spread a scant 1/2 cup of frosting on top. Spread 1/4 cup of pineapple curd on top of the frosting. Top with 2nd cake layer and evenly cover the top with 1/2 cup of frosting, then 1/4 cup of curd. Carefully place the third cake layer on top. The cake is very slippery due to the frosting and curd, so be careful with it. I highly recommend a crumb coat for this cake, so spread a very very thin layer of frosting on top and all around the exterior of the cake. A bench scraper is helpful to smooth the sides. Refrigerate crumb-coated cake for 30-60 minutes—again, this is a slippery cake so refrigeration is very helpful. Remove cake from the refrigerator and spread the remaining frosting all over the cake. (Which should only be a small amount at this point.) Decorate with pineapple chunks on top of the cake and/or press coconut gently into the sides of the cake.
- Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
You may also like...
