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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.
Yummy cake recipe. Thank you
I noticed in the video that you placed each cake round, cut-side up. Why?
It would have never occurred to me to assemble it this way. Looking forward to trying this recipe!
I like to stack the very flat base of each cake to make sure the cake is level as possible.
This cake looks delicious. Can I add less sugar to the cake and frosting? For example 1 cup instead of 2 cups for the cake, and 2-3 cups of powdered sugar for the frosting
You would compromise the texture of the cake and frosting–the frosting needs the powdered sugar to get stable, otherwise it will be runny. The sugar in the cake could be slightly reduced, (1/4 to 1/3 cup) I’m just afraid 1 whole cup would be too much.
This cake is absolutely phenomenal! I made it April of 2019 for a co-worker’s birthday, and the whole office loved it! I couldn’t believe how much was eaten! After work, I gave a small portion that was left to one of my good friends who still raves about it and begs me to bake it again.
thank you for an amazing cake recipe! after reading through the comments, decided to test this out for my sister’s tiered wedding cake and it’s the one! because they like their desserts a little less sweet, i reduced the sugar for the cake to 1 1/3 c, but it still turned out so tasty 🙂
Would this cake work for cupcakes as well?
Yes, although I haven’t tested it so I can’t say the exact baking times. I believe other commenters have tried it.
Can I double the recipe and make it into four cake layers? Will it hold you think? I’m making it for a party and any advice appreciated, thank you.
Sure–it’s a pretty sturdy cake!
After all the reviews, I’M SURE, when I get it right will be fantastic!!! I’m on my 3rd try with the cakes today, the first time I tried substituting Coconut Flour… BAD Idea, So I tried again with regular flour, looked awesome, but stuck to the pans, even though I sprayed them well! SO, I’ll try one more time… any suggestions???
Line the bottom of the pans with parchment or wax paper and use regular flour.
Wilton makes a Nonstick cooking spray that I always use. The cakes fall out of the pan perfectly
It’s called bake easy
I am going to be making this cake today but always read the comments first. I have always had this problem with cakes and I’ve tried this with success.
Line the bottom with parchment paper.
Spray with nonstick baking spray.
Place a wet dish towel on the wire racks.
Place the pans directly on them when they come out.
Wait two min and flip them onto the rack (but remove the wet towel before of course 🙂 ).
I also get paranoid about cake sticking to the wire rack so I usually like the rack with parchment paper as well before flipping.
Amazing recipe! Any suggestions as to what can replace the egg whites in the recipe?
The egg whites are really essential–no great substitute since they get beaten separately and folded into the batter.
Oh my! The best cake I have ever made or eaten! I made a pineapple simple syrup but I’m sure even without it still would be superb. My husband’s upset I’ve never made it before its so good. A lot of work but so worth it! My mouths watering just writing this.