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
Follow me for more great recipes
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
Follow Me
I originally shared this recipe February 2018. Updated March 2021, April 2023, and April 2025.
Some process photos by Nikole from The Travel Palate
This post contains affiliate links.
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.
This is hands down the best cake I have ever made and had the pleasure of eating! Its magnificent! I make them and share with everyone! People love it!!!
I’m from the south and have tasted many coconut cakes the last 50 years. This is hands down one of the BEST I’ve had. The only thing I did differently was toasted the coconut and not mix it with the frosting. This will be my go to coconut cake recipe from now on. THANK YOU for sharing!
What does DIVIDED MEAN(COCONUT MILK)… does it mean to use half the can of coconut milk and save the remaining for the frosting? I may have already messed up. I use most of the can; 13.5 oz. We will see. It’s for my Easter Dinner today …
I can still redeem myself for my birthday April 28…
Thank you
Yes, that’s right.
My husband seen this recipe in our email inbox and loves coconut cake. It tastes good but almost too sweet. The only concern I had during the process was my pineapple filling seemed a little too juicy. Not wanting it to make my cake soggy, I did strained the juice from it. Husband loved it!!! Thank you for sharing.
Omg don’t strain it!! It was so delicious and I even added extra juice! we kept it in the fridge and the pineapple taste was perfect and made it extra delicious!
HI, I’m just making sure there are no egg yolks in this recipe, correct? I want to make sure they were not accidently omitted from the recipe before I try it. Thanks so much!
I want to try this! If I wanted s moth pineapple filling without any chunks, do you think it would work to purée the the canned pineapple in my blender before heating with the cornstarch and sugar?
Yes, worth a try!
Is there any way this could be done as a 9×13 cake?
Is there any way this could be done as a 9×13 cake?
Perfection 👌🏼
THANK YOU 😊
I made this cake about two weeks ago for my birthday (yes I made my own, I’m still single) after searching for a new coconut pineapple cake recipe other than the ones I’ve used for years. The cake alone was so moist I wanted to eat it before adding the pineapple and coconut spreads. But after frosting and leaving it in the fridge overnight, my after-dinner dessert was like treating myself to a slice of wedding cake – it was that rich and flavorful. I’ve made these before, and my mother had too, but this recipe is “the bomb”. Thanks for sharing!