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Pineapple Coconut Cake recipe on white cake stand with slice of cake on white plate against white background

Pineapple Coconut Cake

The most moist and delicious coconut hinted moist layer cake is 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!
Course Dessert
Cuisine American, soul food, Southern
Keyword cake, cake recipes, coconut, coconut cake, pineapple
Prep Time 25 minutes
Cook Time 42 minutes
Resting Time 15 minutes
Total Time 1 hour 22 minutes
Servings 18 servings
Calories 580kcal


  • Stand mixer


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


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.



To make this recipe even easier, you can replace cake filling with cake mix to save time.  Continue by adding coconut flavor to mix.


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