Best Homemade Pineapple Coconut Cake with Cream Cheese Frosting

Escape to the tropics with this incredibly moist and flavorful pineapple coconut cake that’s guaranteed to transport your taste buds straight to a sunny beach vacation. This show-stopping dessert combines fluffy coconut cake layers with tangy pineapple curd and silky cream cheese frosting for the perfect balance of sweet and tropical flavors.

There’s something magical about the combination of pineapple and coconut that instantly makes me think of warm summer days and tropical getaways. I’ve been perfecting this pineapple coconut cake recipe for years, and I can confidently say it’s become one of my most requested desserts for everything from Easter brunch to summer barbecues. The secret lies in using real coconut milk, homemade pineapple curd, and a technique that keeps the cake incredibly moist while preventing it from becoming soggy.

Ingredients

For the Coconut Cake Layers:

• 2½ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup unsalted butter, room temperature
• 1¾ cups granulated sugar
• 4 large egg whites, room temperature
• ¾ cup full-fat sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup full-fat canned coconut milk
• ½ cup pineapple juice
• 1 cup sweetened shredded coconut, pulsed in food processor
• 1 cup pineapple chunks, drained and patted dry

For the Pineapple Curd:

• 1 large egg plus 2 egg yolks
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 1 cup canned pineapple juice
• 3 tablespoons unsalted butter

For the Cream Cheese Frosting:

• 8 oz full-fat cream cheese, room temperature
• ½ cup unsalted butter, room temperature
• 4 cups confectioners’ sugar
• 3 tablespoons coconut milk or pineapple juice
• 1 teaspoon vanilla extract

For Garnish (Optional):

• Toasted coconut flakes
• Fresh pineapple chunks
• Maraschino cherries

Instructions

Make the Pineapple Curd:

1. Set up your double boiler by placing a heatproof bowl over a pot of simmering water (don’t let the bottom touch the water).
2. Whisk together the egg, egg yolks, sugar, and cornstarch in the bowl until smooth.
3. Gradually add the pineapple juice while whisking constantly to prevent lumps.
4. Cook while stirring continuously for 8-10 minutes until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and whisk in the butter until melted and smooth.
6. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours or overnight.

Prepare the Cake Layers:

1. Preheat your oven to 350°F and grease two 8-inch round cake pans. Line with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. Cream butter and sugar in a large bowl using an electric mixer until light and fluffy (about 4 minutes).
4. Add egg whites one at a time, beating well after each addition.
5. Mix in sour cream, vanilla, and coconut extract until combined.
6. Combine coconut milk and pineapple juice in a measuring cup.
7. Alternate adding dry ingredients and coconut milk mixture to the butter mixture, beginning and ending with flour mixture. Mix until just combined.
8. Fold in the pulsed coconut and pineapple chunks gently with a spatula.
9. Divide batter evenly between prepared pans and smooth tops.
10. Bake for 28-32 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
11. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Frosting:

1. Beat cream cheese and butter until light and fluffy (about 3 minutes).
2. Gradually add confectioners’ sugar, beating until smooth.
3. Mix in coconut milk and vanilla until the frosting reaches your desired consistency.

Assemble the Cake:

1. Place one layer on your serving plate and spread a thin layer of frosting on top.
2. Add the pineapple curd in an even layer, leaving a ½-inch border around the edges.
3. Top with second layer and apply a thin crumb coat of frosting all over.
4. Refrigerate for 30 minutes to set the crumb coat.
5. Apply final layer of frosting and smooth with an offset spatula.
6. Garnish as desired with toasted coconut and pineapple chunks.

Prep & Cook Time

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Chill Time: 2 hours
• Total Time: 3 hours 15 minutes
• Serves: 12-14 people

Nutrition Info (Per Slice)

• Calories: 485
• Fat: 18g
• Carbohydrates: 78g
• Protein: 6g
• Sugar: 65g
• Fiber: 2g

Why You’ll Love This Recipe

This pineapple coconut cake has become my go-to dessert for special occasions, and here’s why it should be yours too. The combination of cake flour and sour cream creates an incredibly tender crumb that practically melts in your mouth, while the coconut milk adds richness without overwhelming the tropical flavors. The homemade pineapple curd is what really sets this cake apart – it’s tangy, bright, and provides the perfect contrast to the sweet coconut elements.

What I love most about this recipe is how it strikes the perfect balance between impressive presentation and manageable preparation. The components can all be made ahead of time, making it ideal for entertaining. Plus, the flavors actually improve after a day in the refrigerator as everything melds together beautifully.

Cook’s Tips and Variations

My biggest tip for success: Make sure all your ingredients are at room temperature before you start. This ensures even mixing and prevents the coconut milk from solidifying when it hits cold butter.

For the best texture: Don’t skip pulsing the shredded coconut in a food processor. This breaks it down slightly and helps it distribute more evenly throughout the batter without creating tough strings.

Curd consistency: Your pineapple curd should coat the back of a spoon but still be spreadable. If it’s too thick, whisk in a tablespoon of pineapple juice.

Delicious Variations:

• Piña Colada Cake: Add 2 tablespoons of rum to the frosting for an adult twist
• Sheet Cake Version: Bake in a 9×13 pan for 40 minutes – perfect for feeding a crowd
• Cupcake Style: Divide batter into 24 muffin cups and bake for 19-21 minutes
• Coconut-Free Option: Replace coconut milk with whole milk and skip the shredded coconut for a pure pineapple cake

Pairing Ideas

This tropical beauty pairs wonderfully with a variety of beverages and accompaniments. For a special brunch, serve it alongside fresh fruit salad and mimosas. The cake’s sweetness is beautifully balanced by the tartness of fresh berries or a light citrus salad.

For evening entertaining, try pairing it with coconut ice cream or a dollop of whipped cream infused with a touch of rum. Coffee lovers will appreciate how well this cake complements a strong cup of coffee or an iced latte – the tropical flavors provide a lovely contrast to the bitter notes.

FAQs

Q: Can I use fresh pineapple instead of canned? A: While fresh pineapple tastes amazing, canned pineapple juice is crucial for the curd as it has the right consistency for thickening. You can use fresh pineapple chunks in the cake, just make sure to drain them well.

Q: How far ahead can I make this cake? A: The pineapple curd can be made up to a week in advance. The cake layers can be wrapped and stored at room temperature overnight or frozen for up to 3 months. The assembled cake actually tastes better after sitting overnight in the refrigerator.

Q: Why is my frosting too thin? A: Make sure your cream cheese and butter are at room temperature but not too warm. If the frosting is still thin, refrigerate it for 15 minutes, then rewhip.

Q: Can I make this as a bundt cake? A: Absolutely! Use a 10-cup bundt pan and bake for about 1 hour. You’ll need to adjust the assembly – try drizzling the curd over the top and serving the frosting on the side.

Q: What’s the best way to store leftovers? A: Cover and refrigerate for up to 5 days. The cake actually improves in flavor as it sits, and the frosting helps keep it moist. Let it come to room temperature for 30 minutes before serving for the best texture.

This pineapple coconut cake has brought joy to countless gatherings in my kitchen, and I’m confident it will become a favorite in yours too. The combination of tropical flavors, moist texture, and stunning presentation makes it the perfect centerpiece for any celebration that calls for a little sunshine on a plate.