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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Once again, this cake was a slam dunk for Christmas – which is the *only* time I bake this cake. I need a sanity check. I’m excellent at making this cake, but I experience a bit of anxiety close to the end of the baking time. Last year, I over-baked the cake-because I waited until the toothpick test was *clean*. This year, I thought it was slightly underbaked, but others raved about it having an incredibly creamy and moist texture. So avid bakers, I need some help….what is meant in the instructions: “…a toothpick inserted into the center of the cake comes “just barely” clean but don’t overbake (crucial not to over bake this cake)???… Specifically – the *just barely* reference.
This cake was a hit at Thanksgiving. It is flavorful and the pineapple filling is not too sweet which allows you to enjoy the pineapple taste.
Hi. Just a quick question. Do you recommend using the convection setting or just the regular bake setting?
Thanks!
This is my favorite cake I’ve ever made. It’s beautiful to look at and the tartness plus sweet cake is perfect, the texture mix of whipped frosting plus thick butter cake is perfect. As another commenter said, I too underbaked a bit. My oven couldn’t handle all 3 pans at once, and it took 45 minutes for my layers to bake. I couldn’t find coconut extract so I used some coconut oil and almond extract instead. Just a wonderful recipe!
I made this cake for my husband, while we were in quarantine. He ate a piece then pulled the cake plate closer to himself and ate directly from the tray!
I’m addicted to your site. Thank you.
Thank you for the beautiful recipes. I made a gluten free version of your coconut pineapple Cake (subbed gluten free 1:1 flour and added a cup of coconut milk to account for dryness) for my husbands birthday and it came out amazing. Even our gluten eating family members had two slices!
This cake is delicious! Moist, sweet, and perfectly balanced. I used a little more lemon in the filling and omitted the vanilla, and used coconut rum instead of extract because it is what I had on hand, and it was perfect. I also made it using gluten free flour and it was still delicious. This cake is a guaranteed hit!
Hello!
Can we use unsweetened coconut?
If you would like.
I made this cake a day ahead for a birthday, should I refrigerate it overnight?
I made this cake for a birthday gathering and it was a hit! I did under bake it a bit which was my own fault. I placed all 3 cake pans on one oven shelf and used convection not realizing you shouldn’t use convection for baking cakes. Lesson learned!
Jocelyn, any tips on baking 3 layers at a time? Do you stagger and rotate during baking?
Thanks!