This Pineapple Coconut Cake is a tropical dream come true! It’s loaded with juicy pineapple, sweet coconut, and topped with a rich cream cheese frosting that ties everything together. The cake layers are moist and fluffy, while the pineapple filling adds a fruity punch of flavor. Whether you’re celebrating a special occasion or just in the mood for something delicious, this cake will transport your taste buds straight to paradise!
Why You’ll Love This Pineapple Coconut Cake 🍍
This cake is the perfect combination of sweet and tropical. The buttery cake layers are rich and fluffy, while the shredded coconut adds a bit of texture and sweetness. The homemade pineapple filling is a fruity delight, with the tangy pineapple juice making every bite juicy and refreshing. The cream cheese frosting is smooth and decadent, and the balance of flavors makes this cake an irresistible treat.
Ingredients
For the Pineapple Filling:
- 1 (20-ounce) can crushed pineapple (in juice, not drained)
- 1/2 cup granulated sugar
- 2 tbsp plus 1 tsp cornstarch
For the Cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup full-fat buttermilk
- 1/3 cup heavy whipping cream
- 1 cup unsalted butter (room temperature)
- 1/3 cup light brown sugar (lightly packed)
- 3/4 cup granulated sugar
- 3 large eggs (room temperature)
- 2 tsp pure vanilla extract
- 1 tsp pure coconut extract
- 2/3 cup shredded sweet coconut
For the Frosting:
- 8 oz cream cheese (room temperature)
- 4 tbsp unsalted butter (room temperature)
- 1/4 cup sour cream
- 1 tsp pure vanilla extract
- 2 cups powdered sugar (sifted)
Instructions
1️⃣ Make the Pineapple Filling:
In a medium saucepan, combine the crushed pineapple, granulated sugar, and cornstarch over medium heat. Stir constantly until the mixture thickens (about 10 minutes). Once thickened, transfer the filling to a bowl and refrigerate until chilled. This will be used to layer between the cake layers.
2️⃣ Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with wax paper, then lightly flour the pans, tapping out the excess.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a measuring cup, combine the buttermilk and heavy cream. Set aside.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter, light brown sugar, and granulated sugar on high speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts, then continue mixing on high speed for an additional 3 minutes until the batter is light and fluffy.
- Gradually add half of the dry ingredients, mixing on low speed until just combined. Add the buttermilk and whipping cream mixture, and then the remaining dry ingredients and shredded coconut. Mix until just combined—be careful not to overmix the batter to keep the cake light.
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with an offset spatula. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through for even baking.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, use a serrated knife to slice each cake layer in half horizontally, creating four thin layers.
3️⃣ Make the Frosting:
- In a stand mixer or using a hand mixer, beat the cream cheese on high speed until creamy and free of lumps. Scrape down the sides and bottom of the bowl to ensure everything is smooth.
- Add the butter, sour cream, and vanilla extract, and continue mixing until the frosting is smooth and creamy.
- Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated. Increase the speed to medium-high and beat until the frosting is thick and spreadable.
4️⃣ Assemble the Cake:
- Place one cake layer on a serving plate, cut side up. Spread half of the chilled pineapple filling over the cake layer.
- Top with a second cake layer, cut side down, and spread 1 cup of frosting evenly over the top.
- Add the third cake layer, cut side up, and spread the remaining pineapple filling.
- Finally, top with the fourth cake layer, cut side down. Frost the top and sides of the cake with the remaining cream cheese frosting.
5️⃣ Store the Cake:
Due to the cream cheese and sour cream in the frosting, it’s best to refrigerate the cake until about an hour before serving. Allowing the cake to come to room temperature before serving enhances its texture and flavor. This cake actually tastes even better the next day, as the pineapple filling has time to soak into the cake layers, making it extra moist and flavorful.
Tips for Success 🌟
- Make Ahead: This cake tastes even better after it has had time to rest, so feel free to make it a day ahead. The flavors meld together beautifully as it sits.
- Texture Balance: The cake will look like a 2-layer cake even though it has four thin layers. The pineapple filling will soak into the cake layers, adding moisture and making each bite irresistible.
- Pineapple Draining: Be sure not to drain the pineapple for the filling, as the juice helps thicken and flavor the mixture.
Nutritional Information (per serving):
- Calories: 401 kcal
- Carbohydrates: 50g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 105mg
- Sodium: 200mg
- Sugar: 35g
- Fiber: 2g
Enjoy this delightful Pineapple Coconut Cake—a sweet and creamy tropical treat that will make any occasion feel special! 🍍🥥🍰