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.
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:
- 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
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Recipe
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
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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
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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.
For the butter in the frosting (it doesn’t specify unsalted), can I use unsalted butter? Thanks!
Yes, thats fine!
I made this twice this week. Once for a test and one for the birthday party I was making it for. I used a different brand of coconut milk for each cake. The less creamy milk was lighter and more moist than the one with the super creamy coconut milk. That being said it was a huge hit and has already been requested for other birthdays in the family. Thank you for this amazing recipe! The instructions were easy to follow and I was thankful too for the divided sections of ingredients.
Tried this recipe for a friends birthday cake and it came out looking really good
My sour cream pound cake is my go-to during the holiday’s, but this Christmas my wife asked if I could make a Pineapple/Coconut cake. I googled and this recipe was a top search pick. I made it. I like the way the instructions are divided, this makes it easy to prepare. It looks complicated but it isn’t a hard process. I had a few minor issues that I hope to adjust, because I do plan on making this cake again.
1) I didn’t think when i saw, the recipe uses 2 cups of flour, that this would be enough cake, and for my liking the layers are too thin, it could use 3 cups of flour( adjustments for butter, sugar…) for more cake.
2) I initially thought there was too much pineapple filling, so i didn’t use all of it. I wish i had because it’s better with a more substantial filling. As a side note and i think most bakers know this. The cake has to chill to set, but it has to come to room temperature before it reaches it’s glory. The cold makes the cake hard, although I did come very close to overcooking the cake and may have caused the edges to be harder. DO NOT over-bake the cake.
My wife is Puerto Rican and there’s something about about coconut and pineapple(island favs) that really gets her excited. She’s very picky but, LOVED this cake, to the point that she didn’t want me to take it her family Christmas Eve gathering. I also think it’s a very good cake, more cake will make it great.
I’m hoping i can get the adjustments right for 3 cups of flour, if you have any suggestions, please let me know.
Thank you
Well H E L L O LAUREN. I am adding you to my list of NEW BEST FRIENDS. I made the Coconut Cake with Pineapple Filling for Thanksgiving and it was a BIGGGG HIT. This was my first time ever making a cake from scratch and it was PERFECT. I only had to add a pinch of salt and more sugar to the pineapple. Thanks so much for your delicious recipe. I will be trying the Chocolate Cake next. Keep the recipes coming – you are a keeper.
You should have stated add 1 tablespoon of the leftover coconut milk at a time to the frosting RATHER than “the remainder”. It turned it into soup and adding more powdered sugar is way over the top as it is ALREADY SO SWEET. I will try to fix by adding another 8 oz of cream cheese.
So true!
I’m making this recipe for a dear little lady for her 78th birthday 🎂 I’m making it a 10 inch 4 layer and I’m going to use the yolks to make a pineapple curd for the filling. It’s such a beautiful cake, I hope to do it justice.
Do you use crushed pineapple with juice or syrup for this recipe?
Juice.
Can this be made on Monday and kept frozen until Thursday
Yes, that would work great!
This is hands down the best cake I have ever made! It is moist, delicious, and very tasty! I made this for a woman who had never had a birthday cake since her mom passed away. She took a bite and began to cry. She loved it so much! Thank you for perfecting such a great recipe!