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The Lowdown on This Pineapple Coconut Cake
Big Mamaโs 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 Mamaโs 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 โbeen there, done thatโ 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! Theyโre 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: Weโre 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:ย Just a splash for a kick.
- Vanilla Extract: Because vanilla makes everything better, right?
For the Frosting
- Butter & Cream Cheese:ย Yes, use both!
- Confectionerโs Sugar:ย Sift it to remove any lumps
- Whipping Cream:ย A teaspoonful to smooth out the texture.
- Extracts & Coconut Flakes:ย A hint of vanilla, a dash of coconut, and a whole lotta goodness.
How to make Pineapple Coconut Cake
Pineapple Coconut Cake
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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 325ยฐF 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 confectionerโs 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.
- Donโt Overmix the Batter: Mix just until everything is combined. Overmixing will make your cake dense instead of light and airy.
Nutrition
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.
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.
- Donโt 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
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.
Excellent recipe!! The cake turned out perfect. Your recipes never fail!!!
Will be making for future Easter dinners.
Thanks, boo!! So glad you liked it!
Can I use this recipe for cupcakes instead? I’ve made the 3 layer cake twice and it was so perfectly moist and delicious. I would love to make cupcakes though.
Yes! You can def make this recipe into cupcakes. I have a pineapple cucpcake recipe that I would use for the baking times, etc. https://grandbaby-cakes.com/pineapple-cupcakes/
I made this cake for Thanksgiving and it was a hit!!!
Yay! So happy to hear that, boo!
Just freshly baked last night for my guys birthday today. So far it was a success.
Yay! So happy that you made it for you boo!
Sis! This recipe is absolutely perfect! I made it on Christmas Eve and everyone loved it! Initially, I was going to eat just one piece. . .didnโt quite work out. LOL! I did not have coconut extract. I ended up using the cream from the top of a can of coconut milk and subbing that for the sour cream. It worked perfectly! Your recipe is a keeper.
This comment just made my day. Thank you so so much! I’m so glad you enjoyed it.
Can I bake the filling in the cake and turn this into a bundt cake?? Thanks
Hi Baku, thanks so much for sending. I did not test this recipe in that manner so I cannot provide you with exact information this however I would suggest instead that you bake the sour cream pound cake recipe in the bundt and split it in half and add the filling as it is written.
I made this cake for the Christmas holidays, and it was definitely moist and delicious without changing anything in your recipe. It will definitely be one of my go-to cakes in the line-up of my cake baking.
Thank you so so much Kevin! I’m so glad you enjoyed it.
Hi, I followed frosting recipe to the tee and the taste was fabulous. The problem was it was not enough for a ,,,3 layer cake. I was suspect when I saw 4 oz for Cream cheese in the frosting recipe.
The cream cheese frosting only goes on the outside of the cake and not inside of the cake since the pineapple filling goes there. You can also double if you want more of course.
Hi! Can I use all-purpose flour as a substitute for cake flour?
You can make your own cake flour using all purpose flour with this recipe: https://grandbaby-cakes.com/how-to-make-cake-flour/
This is the best cake Iโve ever made! Truly SO SO SO good. So insanely moist and flavorful and not too sweet. Next time I might add a little more lemon juice to the filling, but otherwise this was just perfection.
Thank you so much!
This cake is amazing! Easy and delicious. I made it for my parentโs 60th anniversary and it was a hit. Will definitely make again. Thanks for a great recipe.
So happy to hear that everyone loved it and I am flattered that you made it for them for their 60th!