I’ve reached food nerd status with how happy this Pineapple Coconut Cake makes me. It’s incredible! Dare I say it–it’s on the same level as my Mom’s ridiculously amazing German Chocolate Cake. It’s that good!
The cake is incredibly moist (hate that word, but it must be used here), and the flavor combination of pineapple, coconut and buttercream are magical.
I also love that the cake, filling and frostings can be made ahead, and even the fully assembled cake tastes better made ahead of time.
The original recipe was from Utah State Fair Winner Lisa Blodget, and was shared by Si from A Bountiful Kitchen, and I adapted this version! I added a cream cheese buttercream frosting with a splash of coconut milk for extra creaminess and hints of coconut flavor.
It really is the best coconut cake recipe!
Make Ahead and Freezing Instructions:
The coconut cake can be fully assembled 1-2 days ahead of time, stored in the fridge before serving. The pineapple filling and coconut frosting can be made up to a week in advance, or frozen for several weeks. Allow the frosting to come to room temperature before using. Cool the baked cakes completely. Torte in half, then wrap each layer really well in plastic wrap and place in a ziplock freezer bag. Freeze for up to one month. Frozen cakes are easier to work with, and to frost. Cream Butter and Sugar: In a separate mixing bowl, beat the butter on medium speed with electric mixers until light and fluffy. Add sugar and mix 1 minute. Add coconut extract and 1 ¼ cups of coconut milk. Finish Batter: Gradually add flour mixture and mix on medium speed for 2 minutes. In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter until incorporated. Bake Cakes: Line bottom of 8” cake pans with parchment paper and spray bottom and sides of pan lightly with non-stick cooking spray. Divide batter evenly between the pans. Bake at 350 degrees F 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool and Slice: Remove the pans from the oven and allow them to cool for 5 minutes before inverting them onto a cooling rack to cool completely. Use a sharp serrated knife to cut each cake round in half horizontally, so that you end up with four thin cake rounds. Make Filling and Frosting: Meanwhile, make the pineapple filling and coconut cream cheese frosting, and then you’re ready to assemble the cake. Top with third layer of cake. Spread remaining pineapple filling on top. Top with the last later of cake. Frost the sides and top of the cake. Sprinkle with shredded coconut flakes, if desired. For best results, refrigerate the coconut pineapple cake for a few hours before serving.
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I originally shared this recipe February 2018. Updated March 2021 and April 2023.
Some process photos by Nikole from The Travel Palate This post contains affiliate links.
