Pineapple Coconut Cake

A tropical delight with soft, pineapple-infused layers, creamy coconut frosting, and sweet shredded coconut — perfect for summer gatherings or anytime you crave paradise on a plate.

Prep Time: 25 minutes

Bake Time: 30–35 minutes

Cool & Frost Time: 1 hour

Total Time: ~2 hours

Servings: 12–14 slices

Calories: ~450 per slice

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• ½ tsp coconut extract (optional but recommended)

• 1 cup canned crushed pineapple (drained, reserve juice)

• 1 cup buttermilk

• ½ cup sweetened shredded coconut

For the Coconut Frosting:

• 1 cup (2 sticks) unsalted butter, softened

• 3 ½ cups powdered sugar

• ¼ cup canned coconut milk (or heavy cream)

• ½ tsp vanilla extract

• ½ tsp coconut extract

• Pinch of salt

• 2 ½ cups sweetened shredded coconut, for decorating

Optional Pineapple Filling (Between Layers):

• 1 cup crushed pineapple (drained)

• 1 tbsp cornstarch

• 2 tbsp sugar

• 2 tbsp pineapple juice

Instructions

Step 1: Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans).

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).

4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extract.

5. Mix in the flour mixture in three parts, alternating with buttermilk and reserved pineapple juice.

6. Fold in the crushed pineapple and shredded coconut until just combined.

7. Divide batter evenly into prepared pans. Smooth the tops.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Prepare the Pineapple Filling (Optional)

1. In a saucepan, combine crushed pineapple, sugar, cornstarch, and pineapple juice.

2. Cook over medium heat, stirring constantly until thickened (3–5 minutes).

3. Let cool completely before spreading between layers.

Step 3: Make the Coconut Frosting

1. Beat softened butter until smooth and fluffy.

2. Gradually add powdered sugar, 1 cup at a time, mixing on low.

3. Add coconut milk, vanilla, coconut extract, and salt.

4. Beat on high until light and creamy (about 2–3 minutes).

Step 4: Assemble the Cake

1. If using pineapple filling, spread a thin layer between the cake layers.

2. Frost the top and sides of the cake with coconut frosting.

3. Press shredded coconut onto the sides and top of the cake for a beautiful snowy effect.

4. Chill for 30 minutes before slicing to help set the frosting.

Baking Tips & Tricks

• Don’t overmix: Mix the batter until just combined to keep the cake tender.

• Room temp ingredients: Bring eggs and buttermilk to room temp for a smoother batter.

• Filling optional: If skipping pineapple filling, double the frosting to layer between cakes.

• Toasted Coconut Garnish: Toast some of the shredded coconut for texture and a golden look.

Flavor Variations

Serving Suggestions

• Garnish with:

  • Maraschino cherries

  • Pineapple wedges

  • Toasted coconut or edible flowers

• Serve with:

  • Iced tea, tropical punch, or coffee

  • A scoop of coconut or vanilla ice cream

Storage & Freezing

• Refrigerator: Keep covered and chilled for up to 5 days.

• Freezer: Wrap unfrosted cake layers in plastic and foil. Freeze for up to 2 months. Thaw before assembling.

• Make-Ahead Tip: Bake the layers a day early and refrigerate. Assemble and frost the next day.

Nutrition Estimate (Per Slice)

• Calories: 450

• Protein: 4g

• Carbs: 50g

• Fat: 25g

• Sugar: 32g

• Fiber: 2g