This heavenly coconut cake with pineapple filling combines two tropical favorites into one show-stopping dessert. Each moist, tender layer requires a bit of patience to create – about 5 hours total including prep and baking time – but the results are absolutely worth the effort. The rich coconut flavor paired with sweet-tangy pineapple creates an irresistible combination that’s perfect for special occasions. At 570 calories per slice, it’s an indulgent treat that brings a taste of paradise to your table.

Ingredients for Perfect Coconut Pineapple Layer Cake

For the Cake: 2 cups all-purpose flour, 1 Tbsp baking powder, 1 tsp salt (Sift together for best results)
Wet Ingredients: ½ cup unsalted butter (room temp), 2 cups granulated sugar, 13.5 oz coconut milk (divided)
Special Additions: 1½ tsp coconut extract, 5 large egg whites (fresh work best)
Pineapple Filling: 20 oz crushed pineapple, ⅔ cup sugar, 2 Tbsp cornstarch
Frosting: ½ cup butter, 8 oz cream cheese (both room temp), 4-5 cups powdered sugar, coconut milk
Garnish: 1 cup sweetened shredded coconut

Step-by-Step Instructions

Prepare: Heat oven to 350°F. Line two 8-inch pans with parchment, spray with cooking spray
Mix Base: Combine flour mixture in one bowl; cream butter and sugar in another until fluffy
Combine Wet: Add 1¼ cups coconut milk and extract to butter mixture. Mix well
Incorporate: Gradually add flour mix, beat 2 minutes until smooth
Egg Whites: Beat whites to stiff peaks, gently fold into batter
Bake: Divide between pans, bake 25-35 minutes until toothpick comes clean
Filling: Cook pineapple mixture until glossy and thick (5-8 minutes)
Frosting: Beat butter and cream cheese, add sugar and milk until fluffy
Assembly: Layer cake-filling-cake-frosting-cake-filling-cake, then frost exterior
Finish: Cover with coconut, refrigerate 4+ hours before serving

Storage Tips

Keep this beautiful cake fresh and tasty in the fridge! The cream cheese frosting needs to stay cold, so pop your cake in an airtight container or cover it well with plastic wrap. It’ll stay yummy for up to 5 days. The pineapple filling can be made ahead – it keeps in the fridge for a week in a sealed container. If you want to freeze the unfrosted cake layers, wrap them really well in plastic wrap and aluminum foil – they’ll keep for up to 3 months.

Make-Ahead Tips

Breaking up the cake-making process makes it so much easier! You can bake the cake layers a day ahead and wrap them well once they’re completely cool. The pineapple filling can be cooked and chilled up to a week before. When you’re ready to put it all together, just whip up the frosting fresh – it’ll spread like a dream when everything else is already done and waiting!

Variations

Love this cake but want to try something different? Switch the pineapple filling for passion fruit curd for a tropical twist. Not a fan of coconut extract? Pure vanilla extract works beautifully too. You can also toast the coconut flakes before decorating for extra flavor and crunch. For cupcakes, just divide the batter between 24 cups and cut the baking time to about 18-20 minutes.

Serving Suggestions

This cake shines at room temperature, so take it out of the fridge 30 minutes before serving. A cup of hot coffee or tea makes the perfect match! For extra pizzazz, serve each slice with a fresh pineapple wedge and a tiny paper umbrella. Planning a tropical party? Add some fresh flowers around the cake plate for a gorgeous centerpiece.