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Coconut Cake with Pineapple Filling

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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!

A slice of Coconut Cake with pineapple filling, laying on a white plate.

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 Mom’s ridiculously amazing German Chocolate Cake.

It’s that good.

The recipe is inspired by this coconut cake from A Bountiful Kitchen. I added a cream cheese buttercream frosting instead, and used the leftover coconut milk from the cake to give the frosting a little extra creaminess, with just a milk hint of coconut flavor.

A white cake platter with a Coconut Cake on it, decorated with cream cheese frosting, sprinkled with coconut, and topped with a maraschino cherry and fresh pineapple.

How to make Coconut Cake:

This recipe starts with a simple homemade coconut cake made with egg whites for texture and color, coconut milk and coconut extract to give it that perfect coconut flavor, that’s not overwhelming at all.

The cake is incredibly moist (I hate that word, but it must be used here), 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.

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, you will “torte” 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.

Side by side process photos of a layer of coconut cake with pineapple filling spread over the top, and then topped with another cake layer, and coconut frosting spread over the top.

Top with another cake layer. Smooth a layer of coconut frosting over it.
Top with the third cake layer. Spread remaining half of the pineapple filling over it.
Top with last (4th) cake layer.
Frost the sides and top of the cake with the frosting. Sprinkle with a little bit of extra shredded coconut, if desired.
Process photos for filling a coconut cake with layers of pineapple filling and coconut frosting.

Refrigerate the cake for a few hours before serving.

When your friends or family are raving about this cake with every single bite, I hope you feel like a rockstar! And, I hope you’ll take a moment to tell me about it in the comments!

A sliced coconut cake with pineapple filling sitting on top of a white cake platter.

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 two.

You may also like one of my other popular cakes:

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4.83 from 74 votes
A slice of Coconut Cake with pineapple filling, laying on a white plate.
Coconut Cake with Pineapple Filling
Print Recipe
Prep Time
4 hrs 30 mins
Cook Time
30 mins
Total Time
5 hrs
 

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.

Course: Dessert
Cuisine: American
Keyword: easy pineapple coconut cake, pineapple cake recipe
Unit: cup, large, ounce, ounce can, Tablespoon, teaspoon
Servings: 16
Calories: 575 kcal
Author: Lauren Allen
Ingredients
For the Coconut Cake:
  • 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 ounces canned unsweetened coconut milk , divided
  • 1 1/2 teaspoons coconut extract
  • 5 large egg whites
For the Pineapple Filling:
  • 20 ounce can crushed pineapple
  • 2/3 cup granulated sugar
  • 2 Tablespoons cornstarch
For the Coconut Cream Cheese Frosting:
  • 1/2 cup butter , room temperature
  • 8 ounces cream cheese , room temperature
  • 4-5 cups powdered sugar
  • Remaining coconut milk , or 2 tablespoons regular milk
  • 1 cup shredded sweetened coconut
Instructions
For the cake:

  1. Line the bottom of two 8 or 9-inch cake pans with wax or parchment paper.

  2. Preheat oven to 350 degrees F.
  3. In mixing bowl, whisk together flour, baking powder and salt. Set aside.
  4. In a separate mixing bowl, beat the butter on medium speed (with hand or stand mixer) for 1 minute, until light and fluffy.
  5. Add sugar and mix 1 minute.
  6. Add 1 1/4 cups coconut milk and coconut extract and mix.
  7. Gradually add flour mixture and mix on medium speed for 2 minutes.
  8. In another bowl, beat egg whites until stiff peaks form.
  9. Fold the egg whites into the batter until incorporated.
  10. Spray the bottom and sides of the lined cake pans with non-stick cooking spray. Divide batter evenly between the pans.
  11. Bake at 350 degrees F 23-28 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  12. Remove the pans from the oven and  allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely.
  13. 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.
  14. 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.
For the Pineapple Filling:
  1. Add all ingredients to medium saucepan over medium heat. Stir well to combine.
  2. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes.
  3. Pour filling into a tupperware. Place a piece of plastic wrap gently over the top and allow it to cool.
  4. Once cooled, cover it with an airtight lid and refrigerate until you're ready to use it (up to 1 week).
For the frosting:
  1. Beat butter and cream cheese together until smooth.
  2. Add powdered sugar and the rest of the remaining coconut milk (or regular milk). Mix until smooth and fluffy, about 3 minutes.
  3. Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency.
  4. Stir in coconut flakes, saving some for sprinkling on the sides and top of the cake, if desired.
Assembly:
  1. Place your first cake layer on your cake board or serving platter. Spread half of the pineapple filling over it.
  2. Top with another cake layer. Smooth a layer of frosting over it.
  3. Top with third cake layer. Spread remaining half of the pineapple filling over it.
  4. Top with last (4th) cake round.
  5. Frost the sides and top of the cake. Sprinkle with coconut, if desired.
  6. Refrigerate for at least 4 hours, before serving. Tastes even better the next day!

  7. If you love to bake, try my German Chocolate Cake!

Recipe Video

Recipe Notes

*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!

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. #cake #coconut #pineapple #dessert #best #easy
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Comments

  1. Making this cake tomoro. I’m extremely nervous because I’ve never baked a cake from scratch. Am I reading the recipe right? Do I line the pans with wax paper? Then pour batter in the lined pans?

    Reply

    • Monica, I would make the cake and filling on one day, and assemble and Frost the next day. For me, if I break it up, I stress about it less!

      Reply

    • The reason for putting either wax paper or parchment paper is rhat your cake wont stick too the pans
      Be sure u put butter or margerine on your wax paper or parchment paper.
      Your baked item wont stick to the pan

      Reply

      • I was skeptical about putting wax paper and then spraying with no stick .. To my surprise the cakes fell right out and didn’t stick. Thanks for that great tip?

        Reply

    • Yes, but I butter the pans first, getting the sides and put wax paper of parchment paper in the bottom of the pans and lithely butter the top of the paper so nothing sticks to the pan.

      Reply

      • I have 9 inch silicone liners for my cake pans — best investment ever!! This dreamy cake has been assembled and is just waiting in the fridge for my foodie daughter’s 16 birthday tomorrow. She’s going to love it! I didn’t have cream cheese so added a stick of butter and powdered buttermilk starter to the frosting — a first. Feeling a little mad scientist. 😉 Also no coconut extract, but I have a feeling it will be delicious anyway with all these great elements!

        Reply

  3. I made this and it was a big hit. I used 1/2 the amount of sugar for the pineapple filling. I was wondering how much coconut milk do I use for the cake. I use 2 Tbs for the icing right?

    Reply

  6. Hi there
    I was wondering your thoughts on the stability of this cake stacked taller if I used 3 layers, dowel, board then another 3 layers. I am using a buttercream dam then filling the cavity finishing off outside with buttercream/coconut????
    Bizarre question but I’m planning this cake for a wedding – the couple are infatuated with Rafaelo chocolates! ?
    Your recipe sounds just divine! xxxxx

    Reply

  8. I made this cake and it was a huge hit! So moist and the pineapple filling was so good with the coconut. It really helped to make it stages in advance and then I frosted the day I was going to serve. Delicious!!

    Reply

  9. Hi Lauren,

    Is there any way to replace the egg whites in this recipe? I would like to try an Eggless version of this cake …my mom is allergic to eggs ?

    Reply

  10. So moist!! Made this cake for my daughters Birthday. I made cake and pineapple filling 2 days in advance. Chilled in fridge (didn’t freeze cake) made the icing the next day and put it all together the day of. Big hit!! Loved the cream cheese icing.

    Reply

  12. Made this cake today for my daughter‘s birthday. It turned out wonderful. Have it in the refrigerator for tomorrow. I’m sure it will taste great because as I nibbled everything tasted wonderful. 🙂

    Reply

  14. My late grandmother used to make this for my dad and my uncles when they were growing up. It is his absolute favorite and I’m going to make it for him this Thanksgiving. This recipe is the closest I’ve seen to her recipe.

    Reply

  15. This is the best recipe for coconut cake I e ever made. The pineapple filling takes the cake to a whole new level. I would like to try is recipe as cupcakes. Have you ever tried it?

    Reply

  18. I am excited to try this recipe for my brother’s birthday. Please clarify how much coconut milk is used for the cake and how much is used for the frosting. Thanks!

    Reply

  19. Do you have to use unsweetened coconut milk? Will sweetened coconut milk work?
    I’m going to make this cake and can’t seem to find unsweetened coconut milk.

    Reply

    • Hi Beverly, are you sure your looking at canned coconut milk, and not the kind in the box or the refrigerated kind like you would drink? Usually the canned kind is unsweetened…I find mine in the thai/asian food aisle at the my local grocery stores.

      Reply

  20. Made the cake for my son’s family birthday party! It was claimed a hit by everyone, birthday boy included. I made the cake one week in advance, sliced it and froze it, made the pineapple filling and icing the day before and assembled everything the morning of! Absolutely delicious!!
    One suggestion, you may want to rename it “Pina Colada Cake”!

    Reply

  21. So I made this for my boyfriends bday because he loves coconut. I kinda rushed it and didnt have time to chill the ingredients as long as suggested and the cake was still a little warm when it was iced. I still have never received so many compliments on a cake (and I bake alot). We gave the wait staff a big slice and the server came back to say it was the best cake she had ever been given!! Months later and people are still talking about this cake and asking for the recipe. HUGE HIT!! If I could give more than 5 stars I would!!

    Reply

    • Egg whites are essential to the texture of the cake (although it’s a coconut cake, it’s also a “white” cake and egg whites are one of the main ingredients in white cakes.)

      Reply

  23. I just baked the cake, made the filling and frosting…..everything looks amazing! Quick question: I wrapped the cakes and put them in the refrigerator to assemble tomorrow, but I didn’t torte the layers before I did that. Will I have a hard time torting a cold cake?

    Reply

    • I’m glad to hear it Tiffany, I hope everyone loves it! I think cold cakes are easier to tort than straight from the oven 🙂 Good luck, and I’d love to hear how it turns out!

      Reply

      • This cake was absolutely phenomenal! So good, I’m fact, that I’ve made it twice in 2 weeks! We had around 30 people over for Thanksgiving, and EVERYONE raved about it…..i’m still getting requests to make this. Thank you so much; I was dreading the torting process but it was so simple!

        Reply

  26. Would it work to instead of layers to bake the cake in a 9×13? Then spread the pineapple filling over the cake and then the frosting.

    Reply

  27. I made both the coconut cake with pineapple filling and the red velvet cake for Thanksgiving. Both were the best cakes I ever made or tasted. Can’t wait to make the German chocolate cake. My children agreed it was worthy of an award! Thank you for sharing!

    Reply

  28. Is it ok to substitute cake flour? Will that make for a fluffier cake? Looks delicious! Thank you for the recipe 🙂

    Reply

  29. Since it was only my 3rd or 4th cake from scratch – i learned a lot
    * Definitely need cake sleeves
    * Use 8 inch pans

    EVERYONE loved ir ! The frosting is SOOOOOO addicting !!!

    Reply

    • I have just recently started baking and this is probably my 4 th or 5 th cake. I learned a lot… ? I agree with using 8 inch pans. I used 9 inch and the 4 layers were VERY thin. I never have whipped egg whites before which is another significant lesson. I make the cake sleeves out of wet paper towels and aluminum foil. I am off to the store to buy an egg separator and sleeves. ? The cake is for a get together tomorrow so I haven’t tried it yet. ??

      Reply

  31. Hands down one of the best, if not THE BEST cake I’ve ever made or eaten. It got RAVE reviews from everyone that tasted it, including my co-worker who isn’t a coconut fan. It takes some time, but very well worth it!!!

    Reply

  34. I’ve had a bite of this kind of cake before and it was super good, so glad to see the recipe….Question for you, Italian creme cake with pecans is my now favorite, do you by chance make this one????? I see it at HEB in my town and I know it has a lot of oil in it, Crisco or something that makes it taste so good and moist…..Interesting to know if you could produce a great receipe……Thanks, and many Blessings for what you do….

    Reply

  37. Hi
    I would like to make this cake.
    When you said, “coconut milk, divided”, what does it mean?
    Do you put the can in the refrigerator to make it separated? Or do you use the whole can mixed?

    Reply

    • Fill your pans like you normally would, you will just have leftover batter (you could add it to a cupcake pan to make a few cupcakes). I haven’t baked this cake in 6” pans so you’ll have to keep an eye on it to see when it’s finished–I would guess around 25 minutes.

      Reply

    • I supposed you could, but this is a “white cake” so egg yolks would change the structure, texture, and color of the cake. The egg whites get beaten to stiff peaks (step 8) and folded into the batter. It’s a much different method than a cake where whole eggs are added to the batter.

      Reply

  41. I had a craving for something with pineapple and coconut and I found your recipe. The picture looked soooooo good that I just had to make it. I followed the recipe exactly up until the frosting. I didn’t have any cream cheese but I always have marscapone for tiramisu. I substituted (which isn’t saying much since they are pretty close to being the same thing) and I added a tsp of almond extract. This cake turned out fantastic! Hubby and I had it before dinner because we just couldn’t help ourselves! What a nice treat, not too sweet and quite moist. Kudos for your easy to
    follow recipe and I now have another delightful dessert for any occasion! Well Done!

    Reply

  42. I made this cake a few months ago and it is FANTASTIC. I’m pretty sure that the success of my current relationship is due, in large part, to this cake. 😀 Thanks for the recipe!! I’ll be making it again this weekend.

    Reply

  43. I made this for a bake sale at church. It was raved about so much. I have made several now. I got married last may and my husband and family and friends love it. Never have more than a couple of slices left over. An amazing cake. Thank you for sharing.

    Reply

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