A delicious tropical-inspired cake with soft, fluffy layers, sweet pineapple filling, creamy frosting, toasted coconut and crunchy pecans. Every bite is moist, light and bursting with pineapple and coconut flavor!
Perfect for holidays & celebrations
Prep time: 30 minutes
Bake time: 25–30 minutes
Cooling time: 1 hour
Total time: Approximately 2 hours
Servings: 10–12 slices
Note: The image only shows the first three cake ingredients, so the following is a complete suggested recipe inspired by the pictured cake.
1. Ingredients
For the cake
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter, softened | ½ cup (115 g) |
| Large eggs | 3 |
| Coconut milk | ¾ cup |
| Vanilla extract | 2 tsp |
| Crushed pineapple, drained | 1 cup |
| Shredded coconut | ½ cup |
For the pineapple filling
- 1 can (20 oz / 565 g) crushed pineapple, drained
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
For the creamy frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
For decoration
- 1 cup shredded coconut, toasted
- ½ cup chopped pecans
- A few whole pecans for decoration (optional)
2. Step-by-step instructions
Step 1 – Prepare the oven
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
Step 2 – Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Step 3 – Cream the butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar for 3–4 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4 – Add the coconut milk and flour
Gradually add the dry ingredients, alternating with the coconut milk.
Begin and finish with the flour mixture. Mix gently until just combined.
Fold in the drained crushed pineapple and shredded coconut.
Step 5 – Bake the cake
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in their pans for 10 minutes.
Transfer to wire racks and cool completely.
Step 6 – Prepare the pineapple filling
In a saucepan, combine the crushed pineapple, sugar and lemon juice.
In a small bowl, mix the cornstarch with water until smooth.
Add the cornstarch mixture to the saucepan.
Cook over medium heat, stirring constantly, until the filling thickens.
Remove from heat and allow it to cool completely.
Step 7 – Make the creamy frosting
Beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 8 – Assemble the cake
Place the first cake layer on a serving plate.
Spread a generous layer of pineapple filling over the cake, leaving a small border around the edges.
Add a layer of creamy frosting.
Place the second cake layer on top.
Step 9 – Frost the cake
Cover the top and sides of the cake with the remaining frosting.
Smooth the surface using a spatula.
Step 10 – Decorate
Press toasted shredded coconut gently onto the sides and top of the cake.
Sprinkle chopped pecans over the top and decorate with whole pecans if desired.
Step 11 – Chill and serve
Refrigerate the cake for at least 1 hour before slicing.
This allows the frosting and filling to set and makes cutting easier.
3. Tips for the perfect pineapple coconut cake
- Drain the pineapple well to avoid adding excess moisture to the batter.
- Make sure all cake layers are completely cool before frosting.
- Toast the coconut lightly for a richer flavor.
- Use full-fat coconut milk for a moist, tender cake.
- Don’t overmix the batter after adding the flour.
- Refrigerate leftovers because of the cream cheese and whipped cream frosting.
4. Storage instructions
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze unfrosted cake layers for up to 2 months.
- Serving: Let refrigerated slices sit at room temperature for about 10–15 minutes before serving.