Back in the day, my Big Mama would make her famous pineapple coconut cake by taking a whole coconut, cracking it, then grating the insides over the frosting. Her secret was also the unique pineapple filling inside. I’m honoring her legendary recipe that takes classic coconut cake to new heights with a few simple tweaks (not cracking whole coconuts, sorry Big Mama!), but I kept every bit of her love!
This post may contain affiliate links. Read our disclosure policy.
How to make Pineapple Coconut Cake
Mix the Cake Batter and Bake
Step 1: Add butter and oil to your mixer bowl and beat on high speed. Slowly add in sugar and beat on high speed until very pale yellow and fluffy.
Step 2: 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.
Step 3: Add baking powder and salt. Be careful not to overbeat. Add sour cream, vanilla and coconut extracts.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Make the Filling and Frosting
Step 7: For the filling, Add all ingredients for the filling into a medium sized pot over medium heat.
Step 8: Begin to stir, allowing the butter and all ingredients to melt into the crushed pineapple. Cook until the mixture has thickened.
Step 9: 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. Slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
Step 10: Add in heavy cream, vanilla and coconut extract. Continue whipping until it is smooth, light and a fluffy frosting.
Assemble
Step 11: Spread the pineapple filling evenly over one cake layer using a spatula. Place another cake layer on top, and repeat the process for more layers.
Step 12: Frost the entire cake with cream cheese frosting.
Step 13: Gentle pat the sides and top of the cake with coconut flakes, and serve!
Pineapple Coconut Cake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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 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.
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. Ingredient Swaps and InformationPineapple Coconut Cake Ingredients
For the Cake-
- Unsalted Butter: Make sure it’s at room temp. Salted is fine too, just use 1/2 teaspoon of salt instead.
-
- Vegetable Oil: Canola or another neutral oil works here too.
-
- Granulated Sugar: For sweetness.
-
- Eggs & Yolks: Bring to room temp.
-
- Cake Flour: You can make homemade cake flour with all-purpose flour and cornstarch if you don’t have any. Swap out the cake flour for a 1:1 ratio gluten-free all-purpose blend. The texture might change a lil however.
-
- Leavening Agents: Baking powder and salt. Check expiration dates for your leavening.
-
- Sour Cream: Plain greek yogurt also works here.
-
- Vanilla & Coconut Extracts: Feel free to use both or just one.
-
- Butter & Cornstarch: This thickens up our filling.
-
- Sugar & Pineapple: Canned pineapple works fine.
-
- Lemon Juice: Lime works too. Fresh is best but bottled is fine.
-
- Vanilla Extract: Use real, not artificial.
For the Frosting
-
- Butter & Cream Cheese: Make sure both are room temp for smoothness.
-
- Confectioner’s Sugar: Sift it to remove any lumps.
-
- Whipping Cream: Half and half or whole milk works too.
-
- Extracts & Coconut Flakes: Use both extracts or one. Sweetened flakes are best.
Nutrition
Recipe Tips
- Batch Baking: Bake your cake layers in batches for even baking.
- Let the Layers Cool: Frosting a warm cake is a no-no and can make your frosting slide right off. Cool the layers completely down.
- 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.
Recipe Help
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.
Mix in an extra teaspoon of cornstarch and cook it a few more minutes over medium heat, stirring constantly until it thickens.
Yup! You can make it a day in advance and store in an airtight container in the fridge.
pinterest 
facebook 
twitter 
email
It’s one of the best cakes ever I doubled the recipe and made a 10-inch cake Took it to a family gathering, not a crumb left glad I found this recipe is a keeper
OHMYGOSH!! This cake is absolutely delicious!!! The cake recipe alone is amazing!! Incredibly moist cake and the best buttercream icing I’ve ever made.. The pineapple curd between the layers was just such a wonderful addition. Took this to an event where there are always some stellar cakes and this baby was gone in NO time.
Hello! I’ve been craving a coconut cake for weeks, a specific coconut cake, and this is it…with pineapple curd filling. I can’t locate my recipe so I’m thrilled to have landed on your site.
I will post a photo of the completed cake.
Thank you, Sis!
Tonya A
My GOODNESS this cake is amazing. I served this to a bunch of my ‘southern, set in their ways, coconut cake eaters’ and they all LOVED it. That cake recipe is just beautiful!
Yum!!
Made this for Father’s Day. My husband loved it and my three kids asked if I would make another one this weekend. This will now be my go-to coconut cake recipe.
Thank you so so much
Hi,
Can this be made with AP flour?
You can make cake flour with all purpose flour and cornstarch here. Here is my recipe. https://grandbaby-cakes.com/how-to-make-cake-flour/
I used AP.. sifted it and it was great!
This was the best cake. I made the pineapple curd but I used a pineapple butter cream icing and pressed coconut into it. It was a huge hit with my family!! My sister has already requested one for her June birthday! I will definitely add this to my to my fav cake recipes.
Thank you so much for sharing
I baked this cake on many occasions this time had tweeted the recipe by adding pineapple crushed pineapple coconut milk and coconut oil two cups of regular flour all-purpose and one cup of coconut flour
Perfect. This is the most delish cake I have ever made. Thank you. I toasted my coconut.
Soooo good! Thank you!