Light, fluffy, and tropically sweet, this Pineapple Coconut Cake is a dreamy dessert that combines island flavors with rich cream cheese whipped frosting.
With juicy pineapple, shredded coconut, and a tender crumb, it’s the ultimate treat for Easter, spring gatherings, or whenever sunshine is needed on your plate.
Star Ingredients That Make Pineapple Coconut Cake Shine
- Crushed pineapple with juice – Delivers juicy bursts of tropical sweetness and keeps the cake moist and flavorful.
- Sweetened shredded coconut – Adds chewy texture and intense coconut flavor in every bite.
- Coconut milk – Enhances the coconut notes and creates a creamy, tender crumb.
- Sour cream – Gives richness and tang while making the cake extra soft and fluffy.
- Cream cheese – Key to the luxurious frosting, offering tangy balance to the cake’s sweetness.
- Vanilla instant pudding mix – Thickens the pineapple filling and adds extra creaminess and structure.
How to Make This Pineapple Coconut Cake Masterpiece
Begin by mixing oil, sour cream, and sugar until smooth, then whisk in eggs, extracts, and coconut milk. Blend in the leavening agents and salt, followed by flour.
Gently fold in the crushed pineapple and coconut, then divide the batter into three greased 8-inch pans. Bake until golden and springy, about 18–20 minutes.
While the cakes cool, combine crushed pineapple, milk, and pudding mix for the filling. Let it thicken while you beat together the cream cheese, butter, extracts, and powdered sugar for the frosting.
Layer the cake with pineapple filling in between, then finish with a generous slather of coconut cream cheese frosting. Chill for a few hours to set, then slice and enjoy.
Pro Tips & Tropical Twists
For deeper flavor, toast some shredded coconut and press it onto the sides of the frosted cake for extra crunch and presentation. A splash of rum in the batter or frosting adds a fun grown-up twist.
Make it even more indulgent by adding a layer of whipped cream between the cake and filling. Or swap the vanilla pudding with coconut pudding for an extra layer of coconut goodness.
If you’re short on time, bake the cake layers ahead and freeze them. Just thaw and assemble the day you’re ready to serve.
Keeping Your Pineapple Coconut Cake Fresh
Store any leftovers in the fridge, covered tightly, for up to 4 days. The frosting helps seal in moisture, so the cake stays tender.
For longer storage, freeze individual slices wrapped in plastic and foil for up to a month. Thaw overnight in the fridge, then let come to room temperature before serving.
Want it warm? A quick 10-second zap in the microwave revives that just-baked texture without compromising the creamy frosting.
Pineapple Coconut Cake
Ingredients
Pineapple Coconut Cake
- 2 1/4 cups all-purpose flour 295g, fluffed and levelled
- 1 cup crushed pineapple with juice
- 1 teaspoon coconut extract
- 1/2 teaspoon salt
- 3/4 cup sweetened shredded coconut
- 3 eggs
- 1/2 cup oil 110g
- 2 teaspoons vanilla extract
- 1/2 cup coconut milk
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup sour cream 135g
- 1 1/2 cups granulated sugar 300g
Pineapple Filling
- 1/2 cup milk
- 1 1/4 cups crushed pineapple with juice
- 1 package vanilla instant pudding mix 102g
Coconut Cream Cheese Frosting
- 4 cups powdered sugar 480g
- 1 pinch salt
- 1 cup cream cheese room temperature (250g)
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter room temperature
- 1 teaspoon coconut extract
Instructions
- Preheat the oven to 350°F and prepare three 8-inch round cake pans by greasing and flouring them thoroughly. In a large mixing bowl, combine oil, sour cream, and sugar, whisking until smooth. Blend in eggs, vanilla, coconut extract, and coconut milk, stirring until homogeneous. Incorporate baking powder, baking soda, and salt, whisking thoroughly. Gradually mix in the flour just until no dry streaks remain. Gently fold in the crushed pineapple along with its juice and the shredded coconut. Divide the batter evenly among the pans and bake for 18–20 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs. Allow the cakes to cool in their pans for 20 minutes before transferring them to wire racks to cool completely.
- For the pineapple filling, combine the crushed pineapple with juice, milk, and instant pudding mix in a bowl, stirring until smooth and thickened. Set aside.
- To prepare the frosting, beat the cream cheese with an electric mixer until creamy. Add butter and beat at high speed until fully incorporated and smooth. Mix in the vanilla, coconut extract, and a pinch of salt. Add powdered sugar in several additions, beating well between each, and adjust sweetness and flavor to taste.
- To assemble, position one cake layer on a serving plate and spread half of the pineapple filling over the top, keeping a clean edge around the perimeter. Place the second cake layer over it and repeat with the remaining filling. Add the final cake layer, then frost the entire cake with the prepared cream cheese frosting. Garnish with toasted coconut if desired. Chill for 4–6 hours before serving for easier slicing.
