Ultimate Pineapple Coconut Cake Recipe: A Tropical Masterpiece

Prepare to be transported to a tropical paradise with every exquisite bite of this homemade Pineapple Coconut Cake. This stunning tiered dessert features three layers of tender, moist coconut cake, generously filled with a vibrant homemade pineapple curd, and enveloped in a velvety cream cheese frosting. The final touch of toasted coconut flakes adds a delightful texture and intensifies the irresistible tropical aroma. Perfect for celebrations, summer gatherings, or simply when you crave a taste of sunshine, this cake is guaranteed to impress.

Why You’ll Love This Pineapple Coconut Cake Recipe

This Pineapple Coconut Cake is more than just a dessert; it’s a testament to the delightful harmony of tropical flavors and a perfectly executed baking craft. It stands out from other recipes for several compelling reasons:

Unforgettable Flavor Fusion: The real magic of this cake lies in its impeccable balance. You get the rich, sweet undertones of coconut perfectly intertwined with the bright, tangy zest of pineapple. Neither flavor dominates; instead, they complement each other, creating a complex and incredibly satisfying taste profile that will have everyone asking for more.
Exceptional Texture: The coconut cake layers are designed for ultimate tenderness and moisture. Thanks to specific ingredients like cream of coconut, the crumb is delicate and soft, ensuring that each slice is moist without being dense. This delightful texture provides the perfect base for the creamy filling.
Homemade Pineapple Curd: A Burst of Freshness: While many recipes opt for canned fillings, this one features a luscious, homemade pineapple curd. This not only elevates the freshness and intensity of the pineapple flavor but also adds a luxurious, velvety texture that contrasts beautifully with the cake. The tangy curd cuts through the sweetness, making the cake feel light and refreshing.
Smooth, Tangy Cream Cheese Frosting: The generous layer of homemade cream cheese frosting is the ultimate finishing touch. Its slight tanginess provides a wonderful counterpoint to the sweet cake and curd, tying all the components together into a cohesive and irresistible dessert. It’s smooth, easy to work with, and provides a beautiful canvas for decoration.
A Show-Stopping Presentation: With its multiple layers and optional toasted coconut garnish, this cake is visually stunning. It’s the perfect centerpiece for spring brunches, summer barbecues, holiday gatherings, or any special occasion where you want to serve something truly spectacular and memorable.

Baking this cake from scratch is a rewarding experience, allowing you to infuse it with personal care and ensure the highest quality ingredients. It’s a recipe that promises not just a dessert, but a culinary highlight that will be cherished by all who try it.

Slice of Pineapple Coconut Cake on a plate

Key Ingredients for Your Tropical Cake

To achieve the sublime flavors and textures of this Pineapple Coconut Cake, using the right ingredients is paramount. While a complete list with precise measurements is available in the printable recipe card below, let’s dive into some of the key components and their role in making this cake truly special.

Ingredient Spotlight & Expert Tips

Cream of Coconut: This ingredient is a game-changer for the cake batter. It’s a sweetened, thick coconut product (often found near cocktail mixers or in the international aisle) that infuses the cake with a profound, authentic coconut flavor and exceptional moisture. It is NOT interchangeable with coconut milk or coconut cream, which are less sweet and have different consistencies. Using genuine cream of coconut, like Coco Lopez, is key to the cake’s unique profile.
Fresh Pineapple Curd Ingredients: For the curd, a combination of whole eggs and egg yolks provides richness and helps with thickening. Crushed pineapple delivers the core flavor, while granulated sugar adds sweetness. A touch of lemon juice is crucial for balancing the sweetness and adding a bright, tangy counterpoint that makes the pineapple flavor pop. Using unsalted butter, cut into pieces, allows for smooth incorporation into the hot curd for a luscious finish.
Cream Cheese Frosting Essentials: Softened full-fat cream cheese and butter are non-negotiable for a silky-smooth, lump-free frosting. Vanilla extract enhances the overall flavor, while powdered sugar provides sweetness and structure. Heavy whipping cream is added gradually to achieve the perfect light, yet stable, consistency that is easy to spread and pipe.
Room Temperature Ingredients: This applies across the board for butter, cream cheese, and eggs for both the cake and the curd. Room temperature ingredients emulsify much better, resulting in a smoother cake batter, a homogenous curd, and a fluffy frosting. Cold ingredients can cause batters to curdle and frostings to be lumpy.
Toasted Coconut Garnish: This isn’t just for looks! Toasting flaked or shredded coconut (sweetened or unsweetened) amplifies its nutty flavor and adds a satisfying crunch that beautifully complements the soft cake and creamy frosting. Be sure to watch it carefully in the oven, as it can go from golden to burnt very quickly.

How to Make This Luscious Pineapple Coconut Cake

These step-by-step photos and instructions are here to help you visualize how to make this recipe successfully. For a convenient printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this post.

Making the Coconut Cake Layers

Preheat your oven to 350°F (175°C). Prepare three 7-inch round cake pans by spraying them thoroughly with non-stick baking spray and lining the bottoms with parchment paper. This step is crucial for ensuring your cake layers release cleanly and evenly.
In a large mixing bowl, using either a hand mixer or a standing mixer, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and significantly paler in color. This creaming process incorporates air, which is essential for a tender cake crumb.
Add the large eggs one at a time, beating well after each addition to ensure they are fully emulsified into the butter-sugar mixture. This prevents the batter from splitting and results in a smoother, more stable cake.
Incorporate the vanilla extract, coconut extract, and the essential cream of coconut. Beat well until everything is thoroughly combined and the mixture is fragrant with tropical notes. The cream of coconut is vital for the cake’s signature flavor and moisture.
In a separate, medium-sized bowl, thoroughly mix together the all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed, leading to an even rise.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start with half of the flour mixture, beat until just combined. Then add half of the milk, followed by the remaining flour mixture, and finally the rest of the milk. Beat only until the ingredients are just incorporated; overmixing at this stage can develop gluten, resulting in a tougher cake.
Divide the finished cake batter evenly between the three prepared cake pans. For perfectly level layers, you can use a kitchen scale to ensure equal amounts of batter in each pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center of a cake layer comes out with only a few moist crumbs attached. Avoid overbaking, as this will lead to dry cake layers.
Allow the cakes to cool in their pans on a cooling rack for 10-15 minutes. This allows them to firm up slightly before being inverted. After this initial cooling, carefully remove them from the pans and let them cool completely on the rack.
For easier handling and assembly, once completely cooled, wrap each cake layer individually in plastic wrap and place them in the freezer until firm (about 30 minutes to an hour). This step makes the layers more stable and less prone to tearing or crumbling when you frost them.

Crafting the Homemade Pineapple Curd

The vibrant, tangy pineapple curd is a true highlight of this cake, adding a layer of fresh flavor and luscious creaminess. Don’t be intimidated; it’s simpler than you think!

To make the curd, combine the whole eggs, egg yolks, well-drained crushed pineapple, granulated sugar, and lemon juice in a cold saucepan. Whisk these ingredients together thoroughly before applying heat to prevent the eggs from scrambling prematurely.
Place the saucepan over medium-low heat and whisk continuously for 7-10 minutes. The mixture will first become foamy, then gradually thicken and become paler in color as it cooks. The curd is ready when it is thick enough to coat the back of a spoon and you can draw a clean line through it with your finger. It’s vital to maintain medium-low heat and constant whisking to prevent the eggs from overcooking and becoming lumpy.
Remove the curd from the heat immediately and whisk in the cold, diced unsalted butter. Continue whisking until the butter is completely melted and smoothly incorporated into the curd. This adds richness, gloss, and a silky texture.
Transfer the warm curd to a clean bowl. To prevent a skin from forming as it cools, press a sheet of plastic wrap directly onto the surface of the curd. Allow it to cool completely to room temperature, then chill it in the refrigerator until it is cold and significantly thickened. This chilling step is crucial for the curd to set properly, making it an ideal filling.

Preparing the Velvety Cream Cheese Frosting

A classic cream cheese frosting provides the perfect creamy, tangy counterpoint to the sweet tropical cake and tart pineapple curd.

In the bowl of a standing mixer fitted with a paddle attachment, beat together the softened cream cheese and softened salted butter until the mixture is completely light, smooth, and free of any lumps. Ensure both ingredients are at room temperature for the best results.
Gradually add the powdered sugar (sifted, if it’s lumpy) and vanilla extract. Beat on low speed until the sugar is fully incorporated, then increase to medium speed and beat until the frosting is smooth and fluffy.
With the mixer on medium-high speed, slowly add the heavy cream, one tablespoon at a time, until your desired consistency is reached. This helps achieve a light, airy, and easily spreadable frosting. Be careful not to over-whip, which can make it too thin.
Keep the frosting chilled (and covered with plastic wrap pressed directly onto the surface) until you are ready to assemble the cake. If it becomes too firm, let it sit at room temperature for a few minutes and re-whip briefly until spreadable.

Assembling Your Tiered Pineapple Coconut Cake

Now for the most satisfying part – bringing all your delicious homemade components together to create a stunning, layered masterpiece!

Level the tops of the cooled cake layers as needed using a serrated knife or cake leveling tool to ensure a stable, even cake. Place the first cake layer on your chosen serving plate or cake stand.
To contain the pineapple curd filling, pipe a sturdy ring of cream cheese frosting around the top outer edge of the first cake layer. This “dam” will prevent the curd from oozing out when you add the next layer.
Carefully fill the frosting ring with approximately 1⁄2 cup of the chilled homemade pineapple curd, spreading it evenly within the dam.
Gently place the second cake layer on top of the filled first layer, pressing lightly to secure it. Repeat the process: pipe another ring of cream cheese frosting around the edge, then fill with another 1⁄2 cup of pineapple curd.
Finally, top with the third and final cake layer. Frost the entire cake generously with the remaining cream cheese frosting, smoothing it out with an offset icing spatula for a beautiful, even finish. You can create decorative swirls or keep it simple.
Complete your tropical masterpiece by generously decorating the top and sides of the cake with toasted coconut flakes. This adds a beautiful visual element and a wonderful additional layer of flavor and texture.

Frequently Asked Questions & Expert Tips for Success

Can I use coconut milk or coconut cream instead of cream of coconut in the cake batter?

I highly suggest sticking to cream of coconut for this recipe. Cream of coconut is a sweetened version of coconut cream, with a much thicker consistency and a higher sugar content, specifically chosen for its flavor and moisture contribution to this cake. Coconut milk does not have the same consistency or texture as cream of coconut, and substituting it will yield different and likely inferior results. Cream of coconut can be found in most grocery stores, typically in the baking aisle or alongside cocktail mixers; it’s usually canned, but you might also find it in a squeeze bottle. Coco Lopez is a widely recognized brand of cream of coconut.

How do I store pineapple coconut cake to keep it fresh?

Due to the fresh pineapple curd and cream cheese frosting, this cake must be stored in the refrigerator. Keep it covered to prevent it from drying out or absorbing other food odors. A dedicated cake carrier is an excellent option for storing the entire cake, keeping it fresh for up to 5 days. If the cake has been cut, ensure any exposed slices are covered with plastic wrap to maintain moisture and prevent staleness.

Can I freeze this Pineapple Coconut Cake?

Yes, you can freeze individual unfrosted cake layers once they are fully cooled. To do so, wrap the layers individually in Press N Seal or in a couple of layers of plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn. Place the wrapped layers in either a large zip-top bag or an airtight container and freeze for up to 3 months. Thaw them in the refrigerator overnight with the wrapping still on. It’s truly best to wait until you are ready to serve to frost the cake (or the night before) so you don’t end up cracking or smudging the frosting you decorated on top. You may freeze leftover frosted slices of cake following the same method, but be aware that the frosting might not look as pristine after thawing.

What’s the best way to ensure my cake layers are perfectly even for stacking?

For beautifully stacked cakes, even layers are key. After your cake layers are completely cool, you can use a long serrated knife (like a bread knife) or a specialized cake leveling tool to carefully trim off any domed tops. This creates a flat surface for assembly. Another tip for even baking is to weigh your cake batter and divide it equally among your prepared pans, ensuring each layer has the same amount of batter from the start.

How can I prevent my homemade pineapple curd from curdling or scrambling?

The secret to a smooth, creamy curd is gentle heat and constant motion. Always start with a cold saucepan and keep your heat setting at medium-low. Whisk continuously and thoroughly as the curd cooks; this prevents the eggs from cooking too quickly in one spot. The curd is done when it’s thick enough to coat the back of a spoon and leaves a clear trail when you run your finger across it – don’t let it come to a rolling boil. If you notice any small lumps forming, immediately remove the pan from the heat and whisk vigorously, or even pass the curd through a fine-mesh sieve for a perfectly smooth texture.

Partially eaten slice of Pineapple Coconut Cake on a plate with a fork

Serving Suggestions and Creative Uses

Your magnificent Pineapple Coconut Cake is ready to be enjoyed! Here are some suggestions for serving and creatively using any leftover homemade pineapple curd:

Perfect Presentation: For an elegant touch, consider piping extra swirls or rosettes of cream cheese frosting on the top edge of the cake. Garnish generously with the toasted coconut flakes, sprinkled both on top and around the base of the cake. A few fresh pineapple wedges, a maraschino cherry, or a sprig of mint can add a final vibrant pop of color and freshness.
Optimal Serving Temperature: While delicious chilled, allowing the cake to sit at room temperature for about 20-30 minutes before serving can enhance the flavors and soften the cream cheese frosting to a perfectly spreadable consistency.
Accompaniments: Serve a slice as is, or for an extra treat, pair it with a scoop of premium vanilla bean ice cream, a dollop of freshly whipped cream, or a small drizzle of extra pineapple curd.
Creative Uses for Leftover Pineapple Curd: Don’t let a single drop of that golden, tangy curd go to waste!
- Cupcake Filling: Spoon or pipe it into the center of vanilla or coconut cupcakes for a delightful surprise.
- Breakfast Boost: Swirl it into plain yogurt, oatmeal, or spread it on toast, scones, or warm biscuits.
- Dessert Topping: Drizzle over cheesecake, panna cotta, or a simple bowl of fresh fruit. It’s also fantastic over pancakes, waffles, or French toast.
- Tart or Pie Filling: Use it as a quick and easy filling for mini tarts or a pre-baked pie crust.
- Mix-In: Fold it into whipped cream for a pineapple-flavored cream, or into cream cheese for a lighter frosting variation.

More Tropical and Coconut-Inspired Recipes

If you’ve fallen in love with the tropical tastes in this Pineapple Coconut Cake, you’ll definitely want to explore these other fantastic recipes:

Pineapple Cake: A delightful cake that puts the sweet and tangy flavor of pineapple front and center.
Coconut Cream Pie: A classic, rich, and intensely creamy pie that’s a true indulgence for any coconut enthusiast.
Coconut Cream Lush: Layers of dreamy, no-bake coconut creaminess, perfect for a refreshing dessert.
Pineapple Sunshine Cake: Another bright and cheerful cake recipe featuring the sunny flavor of pineapple.
Pineapple Angel Food Cake: A lighter, airy cake with a wonderful infusion of pineapple, ideal for a delicate treat.

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Pineapple Coconut Cake

This gorgeous tiered pineapple coconut cake features moist coconut cake layers, a bright homemade pineapple curd, and velvety cream cheese frosting, all topped with toasted coconut flakes. A perfect tropical dessert!

5 from 35 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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