Name: Classic Coconut Cake with Pineapple Filling
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp baking soda; 1 ¾ cups granulated sugar; 1 cup unsalted butter, softened; 1 cup coconut milk; 4 large eggs; 2 tsp vanilla extract; 1 cup shredded coconut; 2 cups fresh pineapple, finely chopped; ⅔ cup granulated sugar; 2 tbsp cornstarch; 8 oz cream cheese, softened; 3 cups powdered sugar; ¼ cup coconut milk; ½ cup shredded coconut; Optional: toasted shredded coconut for garnish

If you’re craving a dessert that feels like a mini tropical vacation, look no further than this Classic Coconut Cake with Pineapple Filling. This cake captures the perfect harmony of moist, fluffy coconut layers paired with a luscious, tangy pineapple filling that bursts with flavor in every bite. Combining the tropical sweetness of coconut with the bright freshness of pineapple, this cake is an inviting treat that’s sure to steal the show at any gathering or simply brighten up your day.

Why You’ll Love This Recipe

Ultimate tropical flavor: Combining coconut and pineapple creates a vibrant, refreshing taste that’s both sweet and tangy.
Moist and fluffy layers: Each cake layer stays tender and light thanks to perfectly balanced ingredients and baking techniques.
Versatile for occasions: Whether it’s a birthday, holiday, or casual get-together, this cake fits the bill flawlessly.
Homemade pineapple filling: Fresh pineapple adds natural sweetness and texture that elevate the cake beyond the ordinary.
Beautiful presentation: The creamy coconut frosting and juicy pineapple give this cake a striking, elegant appearance.

Ingredients You’ll Need

The magic of this Classic Coconut Cake with Pineapple Filling lies in its simple, straightforward ingredients, each bringing its own unique role to the mix. From creating moist cake layers to delivering that tropical aroma, every item is essential.

All-purpose flour: Provides the perfect structure and tenderness for the cake layers.
Baking powder and baking soda: Help the cake rise beautifully and stay soft.
Granulated sugar: Adds sweetness to both the cake and the filling.
Unsalted butter: Brings rich flavor and moistness to the batter.
Coconut milk: Infuses the cake with a delicate coconut essence and moisture.
Eggs: Bind everything together and add extra fluffiness.
Vanilla extract: Enhances the sweetness and complements the tropical flavors.
Shredded coconut: Adds texture and boosts the coconut flavor in the frosting and batter.
Fresh pineapple: The star of the filling, providing tangy sweetness and vibrant juice.
Sugar and cornstarch for filling: Thickens the pineapple filling for perfect spreading consistency.
Cream cheese and powdered sugar: Make the frosting smooth, creamy, and balanced in sweetness.

Variations for Classic Coconut Cake with Pineapple Filling

Feel free to tailor this Classic Coconut Cake with Pineapple Filling to suit your personal taste or dietary needs. It’s easy to make substitutions or add your own creative spin without losing the tropical charm.

Dairy-free option: Use coconut cream and dairy-free cream cheese to keep the flavors creamy and suitable for lactose intolerance.
Gluten-free alternative: Substitute all-purpose flour with a gluten-free flour blend for a safe and tasty treat.
Tropical fruit twist: Add diced mango or passion fruit to the pineapple filling to amp up the exotic fruitiness.
Coconut rum infusion: Add a splash of coconut rum to the cake batter or pineapple filling for a boozy tropical vibe.
Toasted coconut topping: Sprinkle toasted shredded coconut on the frosting for a delightful crunch and deeper coconut aroma.

Classic Coconut Cake with Pineapple Filling for Tropical Elegance

How to Make Classic Coconut Cake with Pineapple Filling

Step 1: Prepare the Pineapple Filling

Start by finely chopping fresh pineapple, then cook it with sugar and cornstarch over medium heat until the mixture thickens and turns glossy, indicating that it’s ready to be layered inside the cake. Set aside to cool completely.

Step 2: Mix the Cake Batter

In a large bowl, cream together unsalted butter and granulated sugar until fluffy. Then add eggs one at a time, mixing well. Alternate incorporating sifted flour with baking powder, baking soda, and coconut milk, beginning and ending with flour. Add vanilla extract and shredded coconut for extra texture.

Step 3: Bake the Cake Layers

Divide the batter evenly into two or three greased round cake pans. Bake at the recommended temperature until a toothpick inserted comes out clean. Once done, cool them on wire racks completely before assembling.

Step 4: Prepare the Coconut Cream Cheese Frosting

Beat softened cream cheese with powdered sugar until smooth and creamy. Fold in coconut milk and shredded coconut for rich flavor that ties the entire cake together beautifully.

Step 5: Assemble the Cake

Place one cake layer on a serving plate and spread a generous amount of pineapple filling over it. Add another cake layer and repeat as needed. Finally, frost the entire cake with coconut cream cheese frosting and garnish with toasted coconut if desired.

Pro Tips for Making Classic Coconut Cake with Pineapple Filling

Room temperature ingredients: Ensure butter, eggs, and cream cheese are at room temperature for smooth mixing and even texture.
Don’t overmix: Mix the batter just until combined to keep your cake layers light and tender.
Cool cake layers completely: Avoid melting your frosting by making sure the cake is fully cooled before frosting.
Fresh pineapple is key: Use fresh pineapple rather than canned for the freshest, most vibrant filling flavor.
Toast coconut carefully: Keep an eye on shredded coconut while toasting to prevent burning and keep that perfect golden color.

How to Serve Classic Coconut Cake with Pineapple Filling

Garnishes

Brighten your presentation by topping the cake with toasted coconut flakes, a few pineapple chunks, or even edible flowers to highlight the cake’s tropical elegance.

Side Dishes

Pair this cake with a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the fruity flavors and add a creamy balance.

Creative Ways to Present

For a show-stopping party centerpiece, layer cupcakes with the same flavors based on this cake, or serve slices alongside a tropical fruit salad for an extra festive touch.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Classic Coconut Cake with Pineapple Filling covered in an airtight container in the refrigerator. It will stay fresh for up to 4 days while maintaining moisture and flavor.

Freezing

This cake freezes well: wrap individual slices tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

If you prefer your cake at room temperature, allow refrigerated or thawed pieces to sit out for about 30 minutes. Avoid microwaving as it might melt the frosting and alter the texture.

FAQs

Can I use canned pineapple for the filling?

While fresh pineapple is preferred for its bright flavor and texture, canned pineapple can work in a pinch. Just drain it well and reduce additional sugar in the filling to avoid over-sweetness.

Is this cake suitable for a dairy-free diet?

You can make dairy-free adjustments by substituting butter with vegan margarine and using coconut cream or dairy-free cream cheese in the frosting.

How long does it take to make the Classic Coconut Cake with Pineapple Filling?

From mixing to cooling and assembling, expect about 2 to 2.5 hours, including baking and chilling times, to make this cake perfectly.

Can I prepare the cake layers in advance?

Absolutely! You can bake the cake layers a day ahead and store them wrapped tightly in the refrigerator to save time on assembly day.

What can I substitute if I don’t have coconut milk?

If coconut milk isn’t available, you can use whole milk or a mild non-dairy milk like almond milk, but the coconut flavor might be less pronounced.

Final Thoughts

Making this Classic Coconut Cake with Pineapple Filling is like inviting sunshine into your kitchen and onto your dessert table. It’s a beautifully balanced cake with tropical charm that’s surprisingly easy to create and endlessly enjoyable to share. Give it a try—you’ll be savoring every bite and looking forward to the next celebration to make it all over again!

Classic Coconut Cake with Pineapple Filling

Author: Anna
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours 15 minutes
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Classic Coconut Cake with Pineapple Filling is a tropical dessert that combines moist, fluffy coconut cake layers with a tangy, luscious pineapple filling. This cake delivers a perfect balance of sweet coconut and bright pineapple flavors, enhanced by creamy coconut cream cheese frosting and optional toasted coconut topping, making it a versatile and inviting treat for any occasion.

Instructions

Prepare the Pineapple Filling: Finely chop fresh pineapple, then cook it with sugar and cornstarch over medium heat until the mixture thickens and becomes glossy. Remove from heat and set aside to cool completely.
Mix the Cake Batter: In a large bowl, cream together unsalted butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Alternately incorporate sifted flour combined with baking powder and baking soda with coconut milk, beginning and ending with flour. Stir in vanilla extract and shredded coconut until evenly combined.
Bake the Cake Layers: Divide the batter evenly into two or three greased and floured round cake pans. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on wire racks completely before assembling.
Prepare the Coconut Cream Cheese Frosting: Beat softened cream cheese with powdered sugar until smooth and creamy. Fold in coconut milk and shredded coconut to enrich the flavor and texture of the frosting.
Assemble the Cake: Place one cooled cake layer on a serving plate, spread a generous layer of pineapple filling over it. Layer the next cake layer on top and repeat if using three layers. Frost the entire cake evenly with the coconut cream cheese frosting and garnish with toasted coconut if desired.

Notes

Use room temperature ingredients (butter, eggs, cream cheese) for smooth mixing and best texture.
Do not overmix the batter to keep cake layers light and tender.
Allow cake layers to cool completely before frosting to prevent melting the frosting.
Fresh pineapple is preferred over canned for the most vibrant filling flavor.
Toast shredded coconut carefully to avoid burning and achieve a perfect golden color.