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This simple Coconut Cake recipe has a fresh and delicious pineapple filling inside layers of coconut cake and frosted with a creamy coconut cream cheese frosting. It's one of my absolute favorite cakes!
Trust me, you'll fall hard for this Coconut Cake.
Everyone does! We can't make this for an event without everyone asking for the recipe. The secret to greatness is how we cut each cake layer in half, to create four thin layers of cake, add some pineapple filling between each, and coconut cream cheese frosting to frost the cake. It's to die for; on the same level as my Mom's incredible German Chocolate Cake!
The original recipe was from Utah State Fair Winner, Lisa Blodget (and was shared by Si from A Bountiful Kitchen). I adapted Lisa's version to add my cream cheese buttercream frosting with a splash of coconut milk for extra creaminess and the perfect hint of coconut flavor. This is the best coconut cake recipe, perfect for Easter, birthdays, or any occasion.
How to make Coconut Cake:
Make Cake Batter: Combine flour, baking powder, and salt in a bowl. In a separate bowl, beat butter on medium speed until light and fluffy. Add sugar and mix well. Add coconut extract and 1 ¼ cups of coconut milk. Add flour mixture. Whip egg whites in a separate bowl until stiff peaks form then fold into batter.
Bake: Line 8″ cake pans with parchment and spray with cooking spray. Divide cake batter between pans and bake at 350°F (180°C) for 25-35 minutes, until a toothpick inserted comes out clean. After they have cooled use a sharp serrated knife to cut each cake round in half horizontally, so you have 4 thin cake rounds.
Assemble and Frost: Place one cake layer on a serving plate and spread with half of the pineapple filling. Top with second cake layer and then some frosting. Add third cake layer and the rest of the pineapple filling. Finally, add the last cake layer and frost the sides and top of the cake. Sprinkle with shredded coconut flakes, if desired. Refrigerate for a few hours before serving.
Make Ahead and Freezing Instructions:
To Make Ahead: Follow the instructions to make and frost the cake and refrigerate for 1-2 days. The pineapple filling and coconut frosting can be made up to a week in advance, stored separately in the fridge. Allow frosting to come to room temperature before using.
To Freeze: Slice cake rounds in half horizontally as indicated in recipe, then wrap each layer in plastic wrap, place in a freezer bag and freeze for up to 3 months. The pineapple filling and coconut frosting can also be frozen in separate freezer safe containers.
More Cake Recipes:
- Hummingbird Cake
- Meringue Roulade
- Carrot Cake
- Lemon Tiramisu
- Biscoff Cake
- Hershey's Chocolate Cake
- Mini Pavlova
- Cinnamon Roll Cake with Cream Cheese Frosting
- Orange Olive Oil Cake
- Berry Cake
Coconut Cake
Equipment
Ingredients
Coconut Cake:
- 2 cups all-purpose flour, (250g)
- 1 Tablespoon baking powder, (12g)
- 1 teaspoon salt, (6g)
- 1/2 cup unsalted butter, (113g), room temperature
- 2 cups granulated sugar, (400g)
- 13.5 ounces canned unsweetened coconut milk, , divided (400 ml)
- 1 1/2 teaspoons coconut extract, (7.5 ml)
- 5 large egg whites
Pineapple Filling:
- 20 ounce can crushed pineapple, (567 g)
- 2/3 cup granulated sugar, (134g)
- 2 Tablespoons cornstarch, (16 g)
For the Coconut Cream Cheese Frosting:
- 1/2 cup butter, (113g), room temperature
- 8 ounces cream cheese, , room temperature (226g)
- 4-5 cups powdered sugar, (480g-600g)
- 1 – 2 Tablespoons leftover coconut milk, , regular milk (15-30 ml)
- 1 cup shredded sweetened coconut, (85g)
Instructions
- Preheat oven to 350 degrees F. Line the bottom of two 8 inch cake pans with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.
- Mix dry ingredients In a mixing bowl; flour, baking powder and salt. Set aside.2 cups all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt
- In a separate mixing bowl beat the butter on medium speed with an electric hand mixer or stand mixer for 1 minute, until light and fluffy. Add sugar and mix until well creamed together. Add 1 ¼ cups canned coconut milk and coconut extract and mix.½ cup unsalted butter, 2 cups granulated sugar, 13.5 ounces canned unsweetened coconut milk, 1 ½ teaspoons coconut extract
- Gradually add flour mixture and mix on medium speed for 2 minutes.
- Beat egg whites in a separate bowl until stiff peaks form. Fold the egg whites into the batter until incorporated.5 large egg whites
- Bake: Divide cake batter evenly between prepared cake pans. Bake at 350 degrees F for 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean, or with few moist crumbs. Remove the pans from the oven and allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely.
- Torte Cakes: Once cakes have cooled, use a sharp serrated knife to torte/cut each cake round in half horizontally, so that you end up with four thin cake rounds.
- Pineapple Filling: 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 container and place a piece of plastic wrap directly on the surface of the filling. Once cooled, cover container and refrigerate until ready to use, up to one week.20 ounce can crushed pineapple, 2/3 cup granulated sugar, 2 Tablespoons cornstarch
- Coconut Cream Cheese Frosting: Beat butter and cream cheese together until smooth. Add powdered sugar and a splash of remaining coconut milk and 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.½ cup butter, 8 ounces cream cheese, 4-5 cups powdered sugar, 1 – 2 Tablespoons leftover coconut milk, 1 cup shredded sweetened coconut
- Assemble: Place one cake layer on serving plate. Spread half of the pineapple filling over it. Top with another cake layer, and smooth a layer of cream cheese frosting over it. Top with 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 coconut cream cheese frosting. Sprinkle outsides of cake with shredded coconut, if desired.
- Refrigerate for at least 4 hours, before serving. (Tastes even better the next day!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe February 2018. Updated March 2021, April 2023, and April 2025.
Some process photos by Nikole from The Travel Palate
OMG, LET ME TELL YOU, this recipe is amazing!! Im a new hobby/cake baker, and i made this cake exactly as is (i did only put 3 cups powdered sugar in the icing) and everyone who ate this almost died. and then came back for a second piece. Melts in your mouth and wonderful flavor. Thank you so much for sharing this wonderful recipe.
there are so many different coconut milks, can you tell me exactly which kind to purchase
Any brand of canned unsweetened coconut milk will work.
Hi Lauren,
did you ever try to substitute pineapple from can with fresh pineapple? if so do I need to go through the same process of cooking in the saucepan?
I appreciate your feedback,
thank you
That would be fine, but yes I would cook it the same. Cooking it will thicken it into a jelly-type of filling.
I made this following the instructions to the T, and it was way too sweet. Because the “cake” is made with egg whites and coconut milk, it’s almost macaroon-like in its flavor and texture. Not what you would expect from a cake batter. It also has way too much sugar in it, and I say that liking sweet things.
I ended up remaking the cake with a simple white cake batter, and it was so much better. I also cut the sugar in the pineapple filling down to 1/2 cup and just barely 4 cups of sugar in the frosting. The desiccated sweet coconut adds plenty of sweetness to the frosting.
I always use frozen coconut in re ipes like . this. I think you would like the original recipe that way. Frozen coconut isn’t sweet like processed flaked.
Thank you Lauren for a great recipe ! I made this today for my daughters birthday and loved it to the core. I made some small adjustments- used 1/4 cup butter and 1/4 cup coconut oil. I added about 1/2 cup pineapple pieces and some shredded coconut to the batter. I also brushed the touted layers with the pineapple juice from the crushed pineapple. It was the most delicious and moist cake that I ever made. Thank you again !
I was wondering if you use cream of coconut or actually just the coconut milk?
I use a regular can of coconut milk.
Do you have a recipe version to make the cake batter pineapple or vanilla, essentially minus the coconut? I want to make this as a pineapple only cake tonight, no coconut. Thanks!
I’m sorry, this really is a “white cake” with coconut milk added as the liquid. If it were me I would go for a more traditional yellow cake recipe and substitute crushed pineapple for some of the oil or liquid.
Haven’t made it yet. Was wondering if I could sub butter to coconut oil? (Or part) I don’t have access to coconut essence so hoped the use of coconut oil may make up for that.
I haven’t tried it but I think it would be fine.
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.
Thank you so much for the kind review, Patricia!
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.
Haha,thanks Missi! I’m so glad to help ;).
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!
Thanks for sharing–I love hearing that you used what you had. Mascarpone is a great substitution for cream cheese–I’m so glad it turned out great!