Coconut layer cake with a pineapple filling and a combo cream cheese and buttercream frosting that'll have you licking the bowl!
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The Lowdown on This Pineapple Coconut Cake
Big Mama’s classic pineapple coconut cake recipe was considered a masterpiece in Winona, Mississippi. Back in the day, Big Mama would take a whole coconut, crack it and then grate the insides right over the frosting.
Big Mama’s secret was a pineapple filling tucked inside the layers of the coconut-scented cake. It took you by surprise because it added just the right amount of unique flavor to an otherwise “been there, done that” classic. Today I’m honoring that legendary recipe with a few simple tweaks (not cracking whole coconuts, sorry Big Mama!), but kept every bit of her warm, homemade love!
Ingredients you’ll need to make Pineapple Coconut Cake
For the Cake
- Unsalted Butter: Make sure it’s at room temp.
- Vegetable Oil: Keeps our cake super moist.
- Granulated Sugar: Brings the sweetness, balancing out all those tropical flavors.
- Eggs & Yolks: These guys are crucial for structure and richness. Plus, they add to the moisture.
- Cake Flour: If you don’t have cake flour you can whip up your own.
- Leavening Agents: Baking powder and a dash of salt? Yes, please! They’re our rising stars for this Southern pineapple coconut cake.
- Sour Cream: Talk about moist! This adds a slight tang and an unbeatable texture.
- Vanilla & Coconut Extracts: We’re layering the tropical flavors like a pro, boos!
For the Pineapple Filling
- Butter & Cornstarch: The combo that makes our pineapple filling thick and lush.
- Sugar & Pineapple: Sweetness and tang, all wrapped up with a tropical bow.
- Lemon Juice: Just a splash for a kick.
- Vanilla Extract: Because vanilla makes everything better, right?
For the Frosting
- Butter & Cream Cheese: Yes, use both!
- Confectioner’s Sugar: Sift it to remove any lumps
- Whipping Cream: A teaspoonful to smooth out the texture.
- Extracts & Coconut Flakes: A hint of vanilla, a dash of coconut, and a whole lotta goodness.
How to make Pineapple Coconut Cake
1
Add
butter and oil to your mixer bowl and beat on high speed.
2
Slowly add in
sugar and beat on high speed until very pale yellow and fluffy.
3
Add
eggs and egg yolks, one at a time, combining well after each addition and scraping down the sides as needed.
4
Turn
your mixer down to its lowest speed, and slowly add flour into batter in two increments.
5
Add
baking powder and salt. Be careful not to overbeat.
6
Add
sour cream, vanilla and coconut extracts.
7
Scrape down
sides and mix until just combined and turn off mixer. The finished batter should resemble a pale yellow color with a silky thick texture.
8
Evenly pour
cake batter into prepared baking pans and place in oven to bake until a toothpick inserted into the center of the cake comes just barely clean.
9
Remove
cakes from oven and rest in pans. The cake layers should have a rich golden color and spongy texture with tiny bubbles on their tops.
10
Add
all ingredients for the filling into a medium sized pot over medium heat.
11
Begin to stir,
allowing the butter and all ingredients to melt into the crushed pineapple. Cook until the mixture has thickened.
12
Spread
the pineapple filling evenly over one cake layer using a spatula.
13
Place
another cake layer on top, and repeat the process for more layers.
14
Add
butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
15
Slow down
mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
16
Add in
heavy cream, vanilla and coconut extract.
17
Continue whipping
until it is smooth, light and a fluffy frosting.
18
Frost
the entire cake with cream cheese frosting.
19
Gentle pat
the sides and top of the cake with coconut flakes, and serve!
Pineapple Coconut Cake
Coconut layer cake with a pineapple filling and a combo cream cheese and buttercream frosting that'll have you licking the bowl!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 18 servings
Ingredients
For the Cake
- 1 cup unsalted butter room temperature
- 1/3 cup vegetable oil
- 2 1/2 cups granulated sugar
- 6 large eggs room temperature
- 2 egg yolks
- 3 cups sifted cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream room temperature
- 1 tbsp vanilla extract
- 1 tsp coconut extract
For the Pineapple Filling
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- 1/2 cup granulated sugar
- 2 cups crushed pineapple with juice
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract
For the Frosting
- 1/2 cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 2 cups confectioner's sugar
- 1 tsp heavy whipping cream
- 1 tsp vanilla extract
- 1/8 tsp coconut extract
- 1 cup sweetened coconut flakes
Instructions
For the Cake
- Start by preheating your oven to 325°F then liberally spray 3 (9-inch) round cake pans with non-stick baking spray.
- In your mixer bowl, add butter and oil and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs and egg yolks, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder and salt. Be careful not to overbeat.
- Lastly, add sour cream, vanilla and coconut extracts, scrape down sides and mix until just combined and turn off mixer. The finished batter should resemble a pale yellow color with a silky thick texture.
- Evenly pour cake batter into prepared baking pans and place in oven to bake for 27-32 minutes or until a toothpick inserted into the center of the cake comes just barely clean but don't over bake (crucial not to over bake this cake)!!
- Remove cakes from oven and rest in pans for 10 minutes. The cake layers should have a rich golden color and spongy texture with tiny bubbles on their tops. Invert cakes from pans onto cooling racks until cooled.
For the Filling
- Add all ingredients into a medium sized pot over medium heat. Begin to stir allowing the butter and all ingredients to melt into the crushed pineapple. Cook for about 8-10 minutes until the mixture has thickened. Turn off heat and allow filling to cool to room temperature.
For the Frosting
- Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add in heavy cream, vanilla and coconut extract and continue whipping until it is smooth, light and a fluffy frosting.
- To Assemble, add pineapple filling between layers then frost entire cake with cream cheese frosting then gentle pat the sides and top of the cake with coconut flakes. Serve.
Video
Notes
- Batch Baking: If your oven’s playing hard to get with space, don’t stress! Simply bake your cake layers in batches.
- Let the Layers Cool: Frosting a warm cake is a no-no and can make your beautiful frosting slide right off. So be patient y’all, and let those layers cool off.
- Level It Up: For cake layers that look straight from Fleur de Lis (shotout to all my Mississippi boos!), use a serrated knife to level them before frosting.
- Don’t Overmix the Batter: Mix just until everything is combined. Overmixing will make your cake dense instead of light and airy.
Nutrition
Calories: 580kcal | Carbohydrates: 76g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 135mg | Potassium: 196mg | Fiber: 2g | Sugar: 58g | Vitamin A: 820IU | Vitamin C: 6.1mg | Calcium: 61mg | Iron: 0.8mg
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What to serve with Southern pineapple coconut cake
- Cool Down with Ice Cream: Nothing beats a slice of this cake with a scoop of creamy vanilla ice cream, peach pie ice cream, or rich raspberry ice cream!
- Whipped Cream: A dollop of whipped cream on top of each slice gives extra richness for those who can’t get enough.
- Tropical Drinks: Sip on some pineapple milkshakes, pina colada smoothies, or tropical smoothies while enjoying your cake.
- Easy Elegant Mains: If you’re hosting a fancy yet simple dinner, pair your pineapple coconut cake with grilled chicken kabobs, jerk salmon with pineapple salsa, or steak au poivre.
These lamb chops
are fancy enough for a special occasion but easy enough for a weeknight, just like a slice of pineapple coconut cake for dessert!
This broccoli cheese casserole
is creamy, cheesy, and loaded with tender broccoli, onions, and garlic.
My smashed potatoes
are so good, you’ll be smashing ’em on repeat!
These cathead biscuits
are soft and fluffy with a golden crust, perfect for mopping up the sauce from the lamb chops.
Recipe Substitutions
- Unsalted Butter: I use unsalted to keep everything balanced, but if you only have salted on hand, go ahead and use it. Just skip the extra salt in the recipe.
- Vegetable Oil: No veggie oil? No biggie boos! Melted coconut oil adds an extra hint of coconut flavor.
- Sour Cream: If you’re out, plain Greek yogurt is your best friend in this coconut cake with pineapple filling.
- Coconut Extract: Add a little extra vanilla extract.
Recipe Variations and Additions
- Use Cake Mix: Grab a boxed butter, yellow, or white cake mix and add a teaspoon of coconut flavoring.
- Pina Colada Twist: Add a splash of real rum or a bit of rum extract to the batter. Just reduce the pineapple juice so the batter doesn’t get too runny.
- Extra Coconut Love: Mix some toasted coconut flakes into the frosting or between the layers. Double the coconut, double the joy!
- Gluten-Free: Swap out the cake flour for a gluten-free all-purpose blend. The texture might change a lil, but nobody will miss a beat boos. They’ll be too busy asking for seconds!
Tips for making the best pineapple coconut cake recipe
- Batch Baking: If your oven’s playing hard to get with space, don’t stress! Simply bake your cake layers in batches.
- Let the Layers Cool: Frosting a warm cake is a no-no and can make your beautiful frosting slide right off. So be patient y’all, and let those layers cool off.
- Level It Up: For cake layers that look straight from Fleur de Lis (shotout to all my Mississippi boos!), use a serrated knife to level them before frosting.
- Don’t Overmix the Batter: Mix just until everything is combined. Overmixing will make your cake dense instead of light and airy.
How to store Pineapple Coconut Cake
Keep your cake fresh and tasty by storing it at room temp. Simply cover it with an airtight container or wrap it tightly with plastic wrap to protect it from drying out. You can also store it in the fridge for a little extra shelf life.
How long will Pineapple Coconut Cake last?
At room temperature, your pineapple coconut cake will stay yummy for about 3 to 4 days. If you stored it in the fridge, it can last for up to a week.
Can I freeze coconut cake with pineapple filling?
I wouldn’t recommend freezing the whole cake all put together. Instead, wrap each cake layer nice and tight in plastic wrap or pop them in freezer bags. They’ll stay fresh for up to 2 months. When you’re ready to dig in, just let the layers thaw, whip up the filling and frosting, and assemble your cake fresh.
Frequently asked questions
My frosting is too runny! How can I fix it?
Don’t panic boo! Try adding a little more confectioner’s sugar, one tablespoon at a time, until it thickens up. You can also pop it back in the fridge for about 15 minutes to help it firm up.
How can I thicken the pineapple filling?
Mix in an extra teaspoon of cornstarch and cook it a few more minutes over medium heat, stirring constantly until it thickens.
Can I make the filling ahead of time?
Yup! You can make it a day in advance and store in an airtight container in the fridge.
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Jocely Grandbaby Cakes , I have a person who wants a white pineapple coconut cake. I know white cakes can be kind of dry, how can I make this cake and make sure it’s moist and fluffy?
This cake is incredibly moist. I would follow this recipe as written.
This was an incredible cake! Made it for work and it did not last long!
That makes me so so happy Margaret! Thank you for sharing, and make sure you tell your friends about Grandbaby Cakes!
I made this cake yesterday!! OMG!! This is by far my fav of all Coconut cake recipes to date! The addition of the sour cream makes a big difference in the moisture of this cake. The flavoring is spot on!
Hooray I am so so so so glad you loved the recipe. It is one of my fave!!!
Simply the BEST tasting cake…and the texture is a feathery dream. Thank YOU for this family heirloom recipe! It will be cherished in my home as well. As intimidating as making a 3 layer coconut cake can be, I can earnestly say that – while it wasn’t effortless – the processes as laid out -were flawless and simple to follow…..The delicate coconut flavoring was on spot, and can be easily amended to additional preferences. I did make the pineapple curd more lemony and tangy -as that’s what we like. The sweetness of the cake simply wasn’t apparent to me….as the creamy texture of the batter makes an outstanding solid cake that holds up well and serves wonderfully.
Hooray this makes me so so so happy!!!! I’m so glad you made it and enjoyed it!!!
I love coconut cake and Ican’t wait to make this for my family. What changes I need to do if I leave out the pineapple.
Yes you can remove the pineapple filling and simply double the frosting and add more coconut flakes.
is it really only 1 tsp cream in the frosting?
Hi Karen, yep it only needs a little bit!
Yes, heavy whipping cream can be expensive, specially if you’re only using 1 teaspoon. Can we use just half and half??
Yes you can omit it if you don’t want to pay for it since it does add a whipped taste but it still tastes amazing without.
Hey Jocelyn!!
I made this cake today July 4th, for my husbands Birthday!!
It is FANTASTIC!! He Loves It!! …so do I!!
Thanks so Much For Sharing!!
Happy 4th of July to All!!
Hooray that makes me so so happy!!!!!
I made this recipe yesterday – a fabulous cake! Jocelyn, your recipe is perfect – decadently rich, moist, and flavorful. The few changes that I made were for my personal preferences, not as an attempt to “improve” your recipe. Most desserts taste too sweet to me. Other subscribers should not change a thing unless they prefer to cut down on the sweetness.
For the pineapple curd, I reduced the sugar to 2 tablespoons, increased the fresh lemon juice to 2 teaspoons, and omitted the vanilla – to balance the sweetness if the cake. I used fresh frozen coconut (blotted dry between paper towels) – less sweet and delightfully moist. This recipe is a keeper. I have a photo if you want it 🙂
Hooray this makes me so so happy that you made the recipe, enjoyed it and will make it your own!! I would LOVE TO HAVE THE PHOTO! Please email to me at info@jdelkadams.com and I will share in my upcoming newsletter!
I love pineapple and coconut together! This cake looks and sounds so delicious!
Would it work to cut this recipe in half or thirds? I wish I had 18 people to serve a cake to at once!
Can add coconut flakes to the batter itself? If so, should I add more of anything?
Thank you!
Hi Amy, absolutely!!! You can adapt this recipe to your needs however I would probably scale back on some of the coconut extract.