Description
Transport yourself to the tropics with this Pineapple Coconut Cake—a light, fluffy, and ultra-moist cake infused with juicy pineapple, sweet coconut, and a creamy coconut cream cheese frosting. With every bite, you get the perfect balance of tropical flavors—ideal for summer gatherings, Easter feasts, or whenever you need a taste of paradise.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 cup coconut milk (full-fat for the best flavor)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple with juice (drained slightly)
- ¾ cup sweetened shredded coconut
For the Pineapple Filling
- 1 cup crushed pineapple with juice
- 1 (3.4-ounce) package vanilla instant pudding mix
- ¾ cup milk
For the Coconut Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- A pinch of salt
- ½ cup toasted shredded coconut (for garnish)
Instructions
1. Bake the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat sugar, oil, and eggs until light and creamy.
- Mix in coconut milk, sour cream, vanilla extract, and coconut extract until well combined.
- Gradually fold in the dry ingredients until just incorporated.
- Gently fold in the crushed pineapple and shredded coconut.
- Divide the batter evenly among the cake pans and bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Pineapple Filling
- In a small bowl, whisk together crushed pineapple, vanilla pudding mix, and milk until thickened.
- Refrigerate while preparing the frosting.
3. Make the Coconut Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Add powdered sugar, vanilla extract, coconut extract, and a pinch of salt, beating until fluffy.
4. Assemble the Cake
- Place the first cake layer on a serving plate. Spread half of the pineapple filling evenly over the top.
- Add the second cake layer and spread the remaining pineapple filling on top.
- Place the final cake layer on top and frost the entire cake with the coconut cream cheese frosting.
5. Garnish & Serve
- Sprinkle the top and sides with toasted shredded coconut for a beautiful finish.
- Chill the cake in the fridge for 1 hour before slicing to let the flavors meld together.
Notes
- For Extra Flavor: Add a tablespoon of rum or lime zest to the cake batter.
- For a Softer Frosting: Use an additional ¼ cup of heavy cream while whipping.
- For a More Fruity Cake: Mix diced mango or passion fruit into the pineapple filling.
- Using Frozen Pineapple? Thaw and drain before using.
- Storage: Keep in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Tropical, American