pineapple coconut

Adapted from reader-favorite white cake, this pineapple coconut cake is supremely moist and pillow soft with extra coconut packed in each bite. Homemade pineapple curd adds another layer of sweet tropical flavor inside the cake. The cake is made with canned coconut milk, shredded coconut, pineapple juice, and pineapple chunks, a delightful combination promising big flavor.

This Pineapple Coconut Cake Features:

1. Supremely moist and ultra fluffy pineapple coconut cake with flakes/shreds of coconut and sweet chunks of pineapple
2. Homemade pineapple curd filling
3. Smooth & luscious cream cheese frosting
4. Flaky coconut around the exterior

Plus, there’s a few other ways to make this cake including as a sheet cake, 2 layer cake, cupcakes, etc. See details above the recipe. However you bake or serve it, this pineapple coconut cake would be wonderful for Easter dessert or any spring or summer celebration!

The Details

I adapted this cake batter from my white cake recipe. The white cake is a very popular cake recipe on the site, both a personal and reader favorite. There are no surprises there—between its pristine crumb, fluffy texture, and stick-to-your-fork moisture, it’s impossible not to love. It’s my gold standard when it comes to soft cakes, so I’ve used it to produce many other flavors including pistachio cake, espresso cake, cookies & cream cake, burnt sugar caramel cake, coconut cake, strawberry cake, and today’s pineapple coconut cake. Here’s what you can expect:

• Texture: The most notable aspect of this cake is the texture. We have an incredible balance of soft, springy, and moist. The coconut inside the cake adds that stick-to-your-fork moisture, too. You’ll only achieve this texture perfection if you follow the recipe closely and this includes using real cake flour, only egg whites (no yolks in the batter), and sour cream. Note that I slightly reduced the egg whites, milk, and sugar in this cake recipe compared to the base white cake. This is because pineapple is so wet and sweet.
• Flavor: Who knew a cake could taste like vacation? Juicy pineapple and coconut add bright, tropical flavors to each slice. The cream cheese frosting adds a little tang to each bite, which helps offset the sweetness of the pineapple curd inside. If you aren’t a fan of coconut, you may enjoy this pineapple upside down cake instead.
• Ease: If you’ve baked layer cakes before, this shouldn’t be difficult. If you’re new to layer cakes, don’t get nervous. Stacking and frosting is pretty simple as long as you let the cake layers cool completely. Take your time with each step; it’s worth the effort.
• Time: Set aside at least 5 hours to complete this cake recipe which includes making the pineapple curd and cake, cooling both completely, and frosting the cake.

Simply put, this cake exceeded our expectations. It’s truly one of the best cakes I know how to make!

Pineapple Coconut Cake