This Pineapple Coconut Cake Recipe is the most moist and delicious pineapple coconut cake perfected with a smooth, sweet and flavorful pineapple filling and topped with a creamy rich coconut buttercream making this Southern classic cake one for the ages!
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Big Mama’s classic 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 perfect white cloud of frosting.
Big Mama’s secret was a pineapple filling tucked inside the layers of the coconut hinted cake. It took you by surprise because it added just the right amount of unique flavor to an otherwise “been there, done that” classic.
The Heart and Soul of the Best Pineapple Coconut Cake Recipe
Cuisine Inspiration: This cake is a splendid blend of tropical vibes and Southern charm
Primary Cooking Method: Baking
Dietary Info: This decadent treat is vegetarian-friendly
Key Flavor: The dominant flavor profile is a tropical paradise, with the bright, tangy pineapple and the sweet, nutty coconut taking you straight to the beach with every bite.
Skill Level Required: Intermediate.
Sweet Highlights:
- Tropical Bliss: The pineapple and coconut combo is like a mini vacation for your taste buds
- Layered Perfection: The moist and tender layers of cake provide the perfect foundation for the rich and flavorful filling and frosting.
- Creamy Dreamy: The frosting is a cloud of creamy deliciousness
- Sweet and Tangy: The pineapple filling adds a delightful zing, balancing out the sweetness of the cake and frosting.
- Coconut Galore: From the extracts to the flakes, this cake is a coconut lover’s dream, providing a sweet and nutty flavor that’s irresistible.
Ingredients
For the Cake:
- Unsalted Butter: A whole cup of this creamy delight ensures our cake is moist and rich.
- Vegetable Oil: A little oil action helps keep the texture smooth and the crumb just perfect.
- Granulated Sugar: We’re bringing 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: Sifted to perfection, it’s all about that fine, tender crumb.
- Leavening Agents: Baking powder and a dash of salt? Yes, please! They’re our rising stars.
- Sour Cream: Talk about moist! This adds a slight tang and an unbeatable texture.
- Vanilla & Coconut Extracts: We’re layering flavors like a pro – tropical vibes, here we come!
For the Pineapple Filling:
- Butter & Cornstarch: We’re cooking up a storm, making sure our pineapple filling is thick and lush.
- Sugar & Pineapple: Sweetness and tang, all wrapped up with a tropical bow.
- Lemon Juice: Just a splash for that bright, zesty kick.
- Vanilla Extract: Because vanilla makes everything better, right?
For the Frosting:
- Butter & Cream Cheese: Creamy, dreamy, and just the right amount of tang.
- Confectioner’s Sugar: It’s all about that sweet, smooth finish.
- Whipping Cream: A teaspoonful for that lush, luxurious texture.
- Extracts & Coconut Flakes: A hint of vanilla, a dash of coconut, and a whole lot of shredded delight.
How to Make Pineapple Coconut Cake
For the Cake:
- Start your baking journey by getting that oven nice and warm at 325°F and prep those 9-inch rounds with a generous spritz of non-stick spray.
- In the mixer’s realm, unite butter and oil for a 2-minute whip on high, then let the sugar rain down for a fluffy, pale yellow magic. Eggs next, and yolks too – one at a time, mixing and scraping.
- Slow is the game for adding flour, baking powder, and salt. Remember, overbeating is a no-go.
- Now, the grand finale of batter making: sour cream, vanilla, and coconut extracts. Mix till just right, and voila! Your batter is a pale yellow silk.
- Into the pans and off to the oven they go. 27-32 minutes is your magic number, but keep an eagle eye – a clean toothpick means done, but don’t you dare overbake!
For the Filling:
- In a pot, let the butter and other goodies melt into the pineapple crush, stirring your way to a thickened bliss over medium heat for 8-10 minutes. Then, patience – let it cool.
For the Frosting:
- Butter and cream cheese, into the mixer they go, until they’re fluffy and thick.
- Sugar next, but take it slow, then back to high for a good whip.
- In goes the cream and extracts, and whip it till you’ve got a cloud of fluffy frosting.
To Assemble:
- Layers of cake, meet pineapple filling. And then, the frosting – lavish and divine.
- A gentle embrace of coconut flakes on the sides and top, and there you have it – a Pineapple Coconut Cake masterpiece, ready to steal the show. Serve it up and watch it disappear!
Easy Pineapple Coconut Cake with Cake Mix
Could you save time and effort by just using a cake mix instead of making the cake layers by scratch?
Sure you definitely could! You can use a butter cake mix, yellow cake or even a white cake mix and add coconut flavoring to it to enhance the flavor and easily take steps away.
I would suggest adding just 1 teaspoon of coconut flavoring since it can be very strong in flavor.
Storage
If you have leftovers, cover the cake with plastic wrap or place it in an airtight container, and it can be stored at room temperature for up to two days.
For a little longer shelf life, store it in the fridge, and it’ll stay fresh and delicious for up to a week.
More Amazing Southern Cake Recipes
If you are looking for more incredible Southern cake recipes, check out these:
- Cream Cheese Pound Cake
- Coconut Pound Cake
- Strawberry Pound Cake
- Caramel Cake
- Strawberry Punch Bowl Cake
- Pineapple Pound Cake
Pineapple Coconut Cake
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Equipment
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 as 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.
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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.