Pineapple Coconut Cake + Step By Step VIDEO Recipe

I created a Pineapple Coconut Cake that’s a showstopper and one of my favorite Coconut Cake Ideas, featuring a surprising pineapple-filled center and a clever assembly trick to pique your curiosity.

I wasn’t planning to make a showstopper but this Pineapple Coconut Cake is exactly that. I love the way crushed pineapple and sweetened shredded coconut mingle, popping with little surprises in every bite.

The texture flips between tender and chewy, and it somehow tastes like a vacation even when you only have ten minutes to spare. I made a Step By Step VIDEO because I kept changing things mid-bake and wanted to show the real deal, not some perfect postcard.

It ain’t flawless, I scorched the edge once and thats why I kept the footage. If you like Cake Recipes For Summer, you might get hooked.

Ingredients

• Crushed pineapple: Adds bright sweetness, vitamin C and moisture, makes cake extra tender.
• Full fat coconut milk: Gives richness and coconut flavor, makes batter silky and moist.
• Sweetened shredded coconut: Chewy bits and toasty flavor, adds fiber and tropical vibe.
• All purpose flour: Provides structure, mostly carbs with little protein, keeps cake together.
• Granulated sugar: Sweetens the cake, adds tenderness and moisture though it’s mainly simple carbs.
• Cream cheese frosting: Tangy, creamy finish, brings some protein but also saturated fat.
• Eggs: Bind ingredients, add protein and structure, help with lift and moisture.

Ingredient Quantities

• For the cake
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned crushed pineapple, drained
  • 1 cup coconut milk (full fat)
  • 1 cup sweetened shredded coconut

• For the frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened (1 stick)
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons pineapple juice

• Topping
  • 1 to 1 1/2 cups sweetened shredded coconut, toasted
  • Optional 1/2 cup chopped pecans or macadamia nuts

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line two 9 inch round pans with parchment, or spray well and flour them, and set aside.

2. Drain the crushed pineapple in a fine sieve or squeeze in a towel, reserving about 2 tablespoons of the juice for the frosting. Press out as much moisture as you can so the cake won’t get soggy.

3. In a medium bowl whisk together 2 1/2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Set the dry mix aside.

4. In a large bowl or stand mixer beat 1/2 cup softened unsalted butter, 1/2 cup vegetable oil and 1 1/2 cups granulated sugar until light and a little fluffy, about 2 minutes. Add 3 large eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract. Scrape the bowl so everything mixes evenly.

5. Add the dry ingredients to the butter mixture in three parts alternating with 1 cup full fat coconut milk, beginning and ending with the dry mix. Mix just until combined, do not overmix or the cake gets tough.

6. Fold in the drained 1 cup crushed pineapple and 1 cup sweetened shredded coconut with a spatula, gently but thoroughly so the fruit and coconut are evenly distributed.

7. Divide batter evenly between the prepared pans, smooth the tops, and bake 25 to 30 minutes until a toothpick comes out with just a few moist crumbs. Let cakes cool in the pans 10 minutes, run a knife around edges, then turn out onto wire racks to cool completely.

8. While cakes cool make the frosting: beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Gradually add 4 cups sifted powdered sugar, then 1 teaspoon vanilla extract and the reserved 2 tablespoons pineapple juice; beat until fluffy and spreadable. If it’s too thin add a little more powdered sugar, too thick add a teaspoon more juice.

9. Toast 1 to 1 1/2 cups sweetened shredded coconut on a baking sheet in the oven at 350°F for 4 to 8 minutes, stirring every couple minutes, until golden. Or toast in a dry skillet, stirring. Cool. Chop 1/2 cup pecans or macadamia nuts if using.

10. Assemble: level cakes if needed, put one layer on a plate, spread a thick even layer of frosting, top with second layer, do a thin crumb coat and chill 15 minutes, then finish with a final coat. Press toasted coconut onto the sides and top, sprinkle nuts if you like. Chill an hour to set before slicing. Store in fridge up to 4 days.

Equipment Needed

1. Two 9 inch round cake pans plus parchment paper or nonstick spray and a little flour
2. Oven (set to 350°F / 175°C)
3. Large mixing bowl and a medium mixing bowl
4. Stand mixer or hand mixer (or a whisk if you prefer to beat by hand)
5. Measuring cups and spoons
6. Fine mesh sieve or a clean kitchen towel for draining the pineapple
7. Rubber spatula and a wooden spoon
8. Baking sheet for toasting coconut and a wire rack for cooling
9. Offset spatula or icing knife for frosting and a serrated knife for leveling the layers
10. Cutting board and knife for chopping nuts, plus a toothpick to check doneness

FAQ

Pineapple Coconut Cake + Step By Step VIDEO Recipe Substitutions and Variations

• All purpose flour
  • Use cake flour 1:1 for a lighter, more tender crumb. Or swap to a cup for cup gluten free flour blend (add 1/2 to 1 tsp xanthan gum if the blend doesn’t include it) — texture will be slightly different.
• Granulated sugar
  • Replace with light brown sugar 1:1 for more moisture and a caramel note, cake will be a bit darker. Or use coconut sugar 1:1 for a less sweet, caramel flavor.
• Eggs
  • Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min) for binding in vegan or egg-free versions. Or 1/4 cup unsweetened applesauce per egg to keep moisture but expect a slightly denser cake.
• Full fat coconut milk
  • Sub with canned coconut cream thinned with water 1:1 to match richness. Or use whole milk plus 1/2 to 1 tsp coconut extract per cup if you want coconut flavor without canned milk.

Pro Tips

1) Drain the pineapple like your life depends on it. Wrap it in a clean dish towel or press in a fine sieve for 10 to 15 minutes, then pat dry with paper towels. Too much juice will make the crumb gummy, so be brutal about squeezing.

2) Measure flour properly and use room temp ingredients. Spoon the flour into the cup and level it off instead of scooping, or your cake will be dense. Also let eggs, butter and coconut milk sit out a bit so they blend smooth, otherwise the batter can look lumpy.

3) Toast the coconut carefully and stop the carryover cooking. Toast on a sheet or in a dry skillet and stir every minute or two, when it’s golden move it to a cool plate right away or it’ll go from perfect to burnt fast.

4) Fix frosting texture without oversweetening. Add the pineapple juice one teaspoon at a time, and if the frosting gets too soft chill it 10 to 20 minutes instead of just dumping more powdered sugar in. Beat cream cheese and butter until smooth but not warm, warm frosting gets runny.

5) Make assembly easier and cleaner. Chill or briefly freeze the layers 10 to 15 minutes before leveling and crumb-coating, it keeps crumbs from wrecking your finish. For neat slices warm a sharp knife under hot water, wipe it dry between cuts, works every time.