This is, dare I say it, the most AMAZING Coconut Cake to grace the earth. Layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. The final product is somewhat of a masterpiece, and could be one of my favorite cakes of all time!
I think I’ve officially reached food nerd status by how excited I have been to share this cake with you all.
It’s incredible.
Dare I say it–it’s on the same level as my ridiculously amazing German Chocolate Cake.
It’s that good.
It starts with a homemade coconut cake. A super simple cake to make from scratch. It’s got coconut milk and coconut extract in it, to give it that perfect flavor, that’s not overwhelming at all.
It’s incredibly moist. I hate that word, but it must be used here.
The cake is not overly sweet, which I really love because it blends so well with the flavors from the pineapple filling and frosting, without any one element being too sweet.
And can you get a better flavor combination then coconut and pineapple? This cake is completely DREAMY! Also, when you make each part in advance, it’s really a simple and fun recipe!
Once you’ve made the cake, we want to “tort” each layer. That’s a fancy name for cutting each cake layer in half, horizontally to split it into two layers. This allows us to add layers of pineapple filling and frosting, between each cake layer.
Assembly is really easy. Once you’ve got your 4 thin layers of cake, place one of them on a cake board or your serving platter. Spread half of the pineapple filling over it.
Now stick the cake in the fridge for a few hours before serving! A
And when you’re friends or family are raving about this cake with every single bit, I hope you feel like a rockstar! And, I hope you’ll take a moment to tell me about it, in the comments 😉
SOME TIPS FOR THIS CAKE:
MAKE IT IN ADVANCE!
I like to make the cake, pineapple filling, and coconut cream cheese frosting at least one day in advance. That way, the cake is really easy to throw together.
I make the cake in 8” or 9” rounds, bake it and let it cool completely. Then I wrap it really well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to one month. I’ve found that frozen cakes are the easiest to frost.
The pineapple filling and coconut frosting can be made ahead and placed in a covered container in the fridge. Remove the coconut frosting from the fridge about an hour or so before you’re ready to frost your cake. This will allow it to come to room temperature.
DECORATING IS EASY!
I used a wilton 2D tip for the swirls on top of this cake. SO EASY. I also love the Wilton 1M tip. I use both tips with an Ateco flex 14” reusable piping bag. Those three items right there are my favorites for cake and cupcake decorating.
STORE IT COVERED, IN THE FRIDGE.
This is one of those cakes that really tastes better after it’s been in the fridge for at least 4 hours. It allows the flavors and texture time to settle and blend together. I think it even tastes better on day 2.
Here’s a video of the process for making this coconut cake:
You may also like one of my other popular cakes:
- Tres Leches Cake
- German Chocolate Cake
- Chocolate Cake with Chocolate Mousse Filling
- Berry Cake with Lemon Cream Mousse
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The most AMAZING Coconut Cake, with layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly.
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter , room temperature
- 2 cups granulated sugar
- 13.5 oz can coconut milk , divided
- 1 1/2 teaspoons coconut extract
- 5 egg whites
- 1 20 oz can crushed pineapple
- 2/3 cup granulated sugar
- 2 Tablespoons cornstarch
- 1/2 cup butter , room temperature
- 8 oz cream cheese , room temperature
- 4-5 cups powdered sugar
- Remaining coconut milk , or 2 tablespoons regular milk
- 1 cup shredded sweetened coconut flakes
Line the bottom of two 8 or 9-inch cake pans with wax or parchment paper.
- Preheat oven to 350 degrees F.
- In mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate mixing bowl, beat the butter on medium speed (with hand or stand mixer) for 1 minute, until light and fluffy.
- Add sugar and mix 1 minute.
- Add 1 1/4 cups coconut milk and coconut extract and mix.
- Gradually add flour mixture and mix on medium speed for 2 minutes.
- In another bowl, beat egg whites until stiff peaks form.
- Fold the egg whites into the batter until incorporated.
- Spray the bottom and sides of the lined cake pans with non-stick cooking spray. Divide batter evenly between the pans.
- Bake at 350 degrees F 23-28 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the pans from the oven and allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely.
- Once cakes have cooled, use a sharp serrated knife cut each cake round in half horizontally, so that you end up with four cake rounds.
- At this point I like to freeze the cakes for several hours or up to 3 weeks. They're much easier to assemble and frost when they are frozen. But, you can assemble them fresh, the day of.
- Add all ingredients to medium saucepan over medium heat. Stir well to combine.
- Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes.
- Pour filling into a tupperware. Place a piece of plastic wrap gently over the top and allow it to cool.
- Once cooled, cover it with an airtight lid and refrigerate until you're ready to use it (up to 1 week).
- Beat butter and cream cheese together until smooth.
- Add powdered sugar and the rest of the remaining coconut milk (or regular milk). Mix until smooth and fluffy, about 3 minutes.
- Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency.
- Stir in coconut flakes, saving some for sprinkling on the sides and top of the cake, if desired.
- Place your first cake layer on your cake board or serving platter. Spread half of the pineapple filling over it.
- Top with another cake layer. Smooth a layer of frosting over it.
- Top with third cake layer. Spread remaining half of the pineapple filling over it.
- Top with last (4th) cake round.
- Frost the sides and top of the cake. Sprinkle with coconut, if desired.
- Refrigerate for at least 4 hours, before serving. Tastes even better the next day!
If you love to bake, try my German Chocolate Cake!
*See my notes above the recipe for tips for making this cake in advance!
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
*This post contains affiliate links. I love sharing my favorite products with you!
Ranjitha says
Which ingredient can we substitute for coconut extract. I am not able to find it at place.
Lauren Allen says
I would suggest buying it online. Otherwise you can leave it out, but you’ll sacrifice that depth of coconut flavor.
Sarah says
Do you know how long the pineapple filling would keep in the fridge? I was about to assemble the cake for a birthday diner when my daughter came down with a fever 🙁 We rescheduled for next weekend and I’d like to use the filling I already made. I stuck the frosting in the freezer-hoping it will be ok! Thanks
Lauren Allen says
Hi Sarah,
I’m so glad you decided to make this cake. It’s delicious! The filling will be good in the fridge for up to the week. Or (although I haven’t tried this) I would bet you could freeze the filling and it would turn out fine! Also, the frosting would be fine to leave in the fridge for up to two weeks! Hope you love the cake and I would love to hear how it turns out!
Glen says
I wish there was a video for this! 😋
Lauren Allen says
Hi Glen,
I’m hoping to have one made really soon! Thanks for the feedback!
Glen says
Your welcome! What did you use for the docoration part? Did you use the same frosting?
Lauren Allen says
Yes, I used the same frosting for the swirls–piped them with a wilton 2D tip.
Sandy H says
I’ll be making this yummy and beautiful looking cake this week. Can you use coconut milk found in the dairy section instead of the canned coconut milk?
Lauren Allen says
Hi Sandy, so happy you’ll get to try this recipe! You will definitely want to use the canned, shelf-stable coconut milk. The refrigerated kind has been greatly watered down to make it better for drinking. I’d love to hear how it turns out!
Mary Stacey says
Can I use egg whites from a carton instead of waisting the egg yollks?
Lauren Allen says
Hi Mary, that could work, but from what I’ve heard, egg whites in the carton don’t whip as stiffly, so you may need to add a stabilizer (like cream of tarter) in order to get the to the stiff peaks stage.
Diane Pick-Ross says
Can I make this in a 9×13 pan?
Lauren Allen says
Hi Diane,
You could make the cake it a 9×13 pan but you will need to adjust the bake time. Also, torting the cake in half may not be possible. You can just layer the pineapple topping and then the frosting on top.
I’d love to know if you tried it!
Shauni says
This cake is AMAZING! I made it over the weekend and everyone loved it, especially my husband who really loves coconut. It was even easier to make then I expected. Thanks.
Teresa says
Can’t wait to try this recipe. Can’t make it until just before Easter. I gave up cakes, cookies and soda for Easter and I am getting desperate. Thanks for sharing. Hoping I do it justice.
Lauren Allen says
Thanks Teresa! I’d love to hear how it turns out! Hopefully it will be the most amazing break to your sweets “fast” 🙂
Sue Ann says
The Coconut Cake recipe states that the cake pan bottoms should be lined with wax or parchment paper. But do you also grease around the pan side and bottom, along with the top of the parchment paper? Thanks for your help- the cake looks delish!!!
Sue Ann
Lauren Allen says
Hi Sue Ann, yes, I recommend lining the bottom of the pan, and I also spray the sides of the pan and lightly spray the bottom that is already lined with paper (which isn’t probably necessary, but can never hurt). Hope you enjoy the cake!
Steve says
2 Lauren I’m a beginning Baker and I don’t know what I did wrong. I’m trying to bake this cake for Easter Sunday and it’s 3:30 Friday night. LOL the cake bake the appropriate time looks fantastic but it was much taller when I open the oven to check on it and when it was done baking it seemed to drop or something like that. Help me I’m lost at Sea and I’m Drowning.
Steve
Steve says
P.S. I’m using gluten free flour I blew it because I didn’t use regular flour?
Steve says
P.S. I’m using gluten free flour, did I blow it because I did not use regular flour? I’m concerned about what it means to separate the coconut milk? Did I mess up by just pouring the whole can into the mixture?
Steve says
I took the cake out after baking it an additional 30 minutes. It looks so thin and when I pinched a little piece of the cake out of The Middle it was still extremely moist and uncooked in the middle did I mess up by pouring the whole can of coconut cream into the mixture?
Lauren Allen says
Hi Steve, to answer your questions: I have not tested this cake with gluten free flour, so I really can’t say how it will work with this type of cake. The coconut milk is “divided” because some of it is used in the cake and some in the frosting. If you used the entire can in the cake that would be part of the issue but it could also be to do with the flour. Also, a tip for next time, be sure never to open the oven door when a cake is baking. That will cause the cake to droop in the center. Good for you for trying out recipes like this, especially as a beginning baker! We learn as we go 🙂 Hope you get a chance to try it again!
camille says
We made the cake for Kate’s birthday cake everyone loved it!
Lauren Allen says
Yay! Kate is such a sweet heart, tell her Happy Birthday! Happy everyone lived it!
Alliekay says
Is it possible to replace the butter with margarine?
Lauren Allen says
It will change the texture slightly and may not be as tender. I would stick with butter for best flavor and texture, but you could use it if you needed to. 🙂
Noreen says
How do I change this beautiful recipe to make for 2 10 inch cake pans. Thank you
Lauren Allen says
Hi Noreen, the volume of batter in this recipe is just enough for 8 or 9” cake pans. You could try adding 1/4 of the recipe to make more batter for your 10in pans. Best of luck!
Mercedes says
Do you thaw the cakes before frosting? Or do frost them directly out off the freezer?
Lauren Allen says
Hi Mercedes, I like to frost them when they’re still frozen (cakes are much easier to work with when they are firm like that). But either way will work. 🙂
Angelica says
Can you add whole egg to this? Why only egg whites?
Lauren Allen says
Egg whites are essential to the recipe because they are beaten until they form stiff peaks, and then folded into the batter. This method gives white cakes like this a light and airy texture. (If you added 5 whole eggs the cake would have a very different texture and would be really dense.)
Christina says
I’m making this for Sunday’s Mother’s Day …. silly question probably but since it appears you don’t drain the pineapple, does it matter if the pineapple is in juice or syrup?
Lauren Allen says
Hi Christina, you can use either! I’d love to hear how it turns out!
Nancy Frizelle says
Is 1 Tablespoon the correct measurement for baking powder?
Lauren Allen says
Yes, that’s right 🙂
Tara says
This was a hit! Easy to make and was delicious. My kids devoured it!
Lauren Allen says
I’m thrilled you liked it! Thanks Tara. Hope you get to try my other cake recipes soon 🙂
Adeline says
Hello, I only have one 8 and 9 inch pan. Can I fit all the batter into one pan and adjust the bsking time? Thank you for your time and help.
Lauren Allen says
Hi there, the volume of the cake is to much to fit in just one pan. My best suggestion would be to pour half the batter into the pan and bake it (refrigerate the extra batter while it bakes), remove the cake and allow it to cool, and then add the rest of the batter to the pan and bake it. Hope you get a chance to try it!
Jennifer says
Hi Lauren, This is probably a dumb question but for the frosting, do you use salted or unsalted butter? Also, I’m assuming you beat the egg whites first, until they form peaks before you fold them in? This cake looks amazing and I’m super excited to try it. Thanks! Jennifer
Lauren Allen says
Hi Jennifer, It honestly wont make a difference if you use salted or unsalted butter. I usually use salted just because it’s what I typically have on hand. If you use unsalted and feel like it needs a pinch of salt to boost flavor, you could a little 🙂
And yes, you do want to beat the egg whites to stiff peaks, in step 8, before folding them into the batter. I’d love to hear if you make it!