Pineapple Coconut Cake

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: servings

Calories: 700cal

Author: Ashley Fehr

Pineapple Coconut Cake is three tender layers packed with crushed pineapple and shredded coconut, with a quick pineapple pudding filling in the middle. Topped with fluffy coconut cream cheese frosting for a bright, creamy, tropical treat!

Print Recipe

US Customary - Metric

Ingredients

Pineapple Coconut Cake

1½ cups granulated sugar (300g)
½ cup oil (110g)
½ cup sour cream (135g)
3 large eggs
½ cup full fat canned coconut milk
2 teaspoons vanilla extract
1 teaspoon coconut extract
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2¼ cups all purpose flour (295g) fluffed and levelled
1 cup crushed pineapple with juice
¾ cup sweetened, shredded coconut

Pineapple Filling

1¼ cup crushed pineapple with juice
¼ cup milk
1 package vanilla instant pudding mix (102g, 4 serving size)

Coconut Cream Cheese Frosting

1 cup cream cheese room temperature (250g/8oz)
½ cup unsalted butter room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 cups powdered sugar (480g)
1 pinch salt

Instructions

Pineapple Filling

Stir together crushed pineapple with juice, milk and pudding mix until smooth.
Refrigerate until thickened, about 1-2 hours.

Pineapple Coconut Cake

Preheat oven to 350℉ and grease and flour three 8" round cake pans.
In a large bowl, whisk together the sugar, oil, and sour cream.
Add eggs, coconut milk, vanilla, and coconut extract and whisk until combined.
Whisk in baking powder, baking soda and salt until completely combined.
Stir in flour until just incorporated. Slowly stir in pineapple and coconut.
Divide between prepared pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
Let cakes cool in the pan for 20 minutes before removing to a wire rack to cool completely. Assemble or wrap and refrigerate or freeze.

Coconut Cream Cheese Frosting

In a large bowl, beat cream cheese with an electric mixer until smooth. Add the butter and beat on high until smooth.
Add the vanilla, coconut extract and salt and beat until combined.
Add the powdered sugar in 3 or 4 batches, beating well after each addition and tasting near the end to ensure the frosting reaches your desired level of sweetness. Add a touch more salt or coconut extract if desired.

Assembly

Plate on cake layer on a cake plate and spread with half of the pineapple filling, being sure to leave a border around the edge.
Place another cake layer on top and spread with remaining pineapple filling, then add the last cake layer. *Optional but recommended: freeze the layers with the filling for 3-4 hours or overnight before frosting to make it easier!
Frost as desired, decorating with remaining frosting and toasted coconut as desired.
You can serve immediately, but I recommend refrigerating 4-6 hours as it will be easier to slice. If you have frozen your cake before frosting, I recommend setting in the fridge to thaw for 5-6 hours before serving.

Video

Notes

Ingredients and Substitutions:

Cake mix: if you are wanting to use a cake mix, it won't have the same amount of pineapple and coconut flavor but you can bake one vanilla cake mix into 3 layers and use that.
Frosting: if frosting isn't your thing, feel free to swap for Homemade Whipped Cream (you can add coconut extract!) or the Whipped Cream Cheese Frosting on this Carrot Cake Recipe (again, feel free to add coconut extract).

Prep and planning:

The easiest way to make a layer cake is over several days, with plenty of time to chill and freeze for the easiest assembly. I like to do this:

bake the cake layers, cool and freeze.
assemble cake layers with the filling and freeze.
frost the frozen cake and let thaw in the refrigerator before serving.

Nutrition