Pineapple Coconut Cake Recipe

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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

Step 1: Mix the Cake Batter and Bake

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.

Step 2: Make the Filling and Spread It Over the Layers

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.

Step 3: Whip the Frosting and Frost the Cake Up!

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!

4.59 from 85 votes

Print Pin Recipe

Prep Time 25 minutes mins

Cook Time 42 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 22 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 18 servings

Equipment

• Stand mixer
• 9 inch round cake pans
• 3 Quart Sized Saucepan

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

US Customary – Metric

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.

Menu Option: Fancy Yet Easy Meal With Pineapple Coconut Cake

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

1. Batch Baking: If your oven’s playing hard to get with space, don’t stress! Simply bake your cake layers in batches.
2. 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.
3. 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.
4. 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

More Amazing Cake Recipes

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• Pineapple Pound Cake

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