Pineapple Coconut Cream Cake Recipe Perfect for Parties

Imagine the tropical sweetness of pineapple paired with creamy coconut, all wrapped up in a soft, tender cake that’s perfect for any occasion. This Pineapple Coconut Cream Layer Cake is the ultimate crowd-pleaser, combining bold flavors with a light, fluffy texture that will have everyone coming back for seconds. Whether you’re hosting a party, celebrating a birthday, or simply craving a slice of paradise, this cake is guaranteed to impress!

I first stumbled upon the idea for this recipe at a family barbecue. Someone had brought a tropical fruit salad, and I couldn’t stop thinking about how those flavors would taste in dessert form. After a few test runs (and some enthusiastic taste-testing from my friends), I created this dreamy cake that’s now a staple for special occasions. Trust me, this recipe is one you’ll want to share—and keep forever.

Why You’ll Love This Recipe

• Tropical Bliss: The pineapple and coconut combo is like a mini vacation for your taste buds.
• Perfect for Parties: This cake is stunning and feeds a crowd, making it ideal for celebrations.
• Light yet Indulgent: The whipped coconut cream frosting is airy and balances the richness of the buttery cake layers.
• Easy to Make: Don’t be intimidated by the layers—this recipe includes simple steps anyone can follow.
• Customizable: You can tweak the flavors and decorations to suit your preferences or the season.

What makes this cake extra special is the texture: moist cake layers, juicy pineapple filling, and a cloud-like coconut cream frosting. It’s the kind of dessert that makes people pause mid-bite to say, “Wow.” Plus, it’s as fun to make as it is to eat—trust me, there’s something satisfying about stacking layers of cake and frosting into a masterpiece.

Ingredients You’ll Need

This recipe uses simple ingredients to create big, bold flavors. Most are pantry staples or easy-to-find items at your local grocery store.

• For the Cake:
  • 2 1/2 cups (310g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) unsalted butter, softened
  • 1/2 cup (120ml) vegetable oil
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) coconut milk
  • 1/2 cup (120ml) crushed pineapple, drained
• For the Pineapple Filling:
  • 1 cup (240ml) crushed pineapple, drained
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
• For the Coconut Cream Frosting:
  • 2 cups (480ml) heavy whipping cream
  • 1 cup (240ml) canned coconut cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) shredded coconut, for garnish

Feel free to use fresh pineapple if you prefer—it adds an extra layer of freshness. For a dairy-free version, swap the butter and cream for plant-based alternatives.

Equipment Needed

• Mixing Bowls: You’ll need separate bowls for the cake batter, filling, and frosting.
• Electric Mixer: A hand or stand mixer makes whipping the frosting a breeze.
• 8-inch Cake Pans: Two pans are ideal for even layers.
• Offset Spatula: Perfect for spreading frosting smoothly.
• Cooling Rack: Essential for cooling the cakes before frosting.

If you don’t have cake pans, you can use a rectangular baking dish and turn this into a sheet cake. And while an offset spatula is great, a butter knife works in a pinch!

Preparation Method

1. Make the Cake:
   1. Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans. Line the bottoms with parchment paper.
   2. In a medium bowl, whisk together the flour, baking powder, and salt.
   3. In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy (about 3 minutes).
   4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
   5. Gradually add the dry ingredients, alternating with the coconut milk, starting and ending with the dry mixture. Mix until just combined. Fold in the crushed pineapple.
   6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   7. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
2. Prepare the Pineapple Filling:
   1. In a small saucepan, combine the crushed pineapple, sugar, cornstarch, and water.
   2. Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
   3. Remove from heat and let cool completely before using.
3. Make the Coconut Cream Frosting:
   1. In a chilled mixing bowl, whip the heavy cream until stiff peaks form.
   2. In a separate bowl, whisk the chilled coconut cream until smooth. Gently fold the coconut cream into the whipped cream.
   3. Add the powdered sugar and vanilla extract, mixing until combined.
4. Assemble the Cake:
   1. Place one cake layer on a serving plate. Spread a thin layer of frosting on top.
   2. Spread the pineapple filling evenly over the frosting.
   3. Top with the second cake layer and frost the entire cake with the remaining coconut cream frosting.
   4. Sprinkle shredded coconut on top for garnish.

Cooking Tips & Techniques

• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smooth batter.
• Don’t Overmix: Stir the batter just until combined to keep the cake light and fluffy.
• Chill the Coconut Cream: Cold cream whips up faster and holds its shape better.
• Taste as You Go: Adjust the sweetness of the filling and frosting to your preference.
• Decorate Creatively: Add pineapple slices or toasted coconut for extra flair!

Variations & Adaptations

• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
• Dairy-Free Version: Substitute coconut oil for butter and use dairy-free whipped cream.
• Seasonal Twist: Swap pineapple for mango or passionfruit for a summery variation.
• Single Layer Cake: Skip the layers and make a simpler sheet cake with the same flavors.

One of my personal favorite variations is adding a splash of rum extract to the frosting for a piña colada-inspired vibe!

Serving & Storage Suggestions

This cake is best served slightly chilled, as it keeps the frosting firm and refreshing. Pair it with a tropical fruit punch or iced tea for a complete island-inspired experience.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 1 month.
• Reheating: Thaw frozen slices overnight in the fridge before serving.

The flavors deepen and meld together after a day in the fridge, making the cake even more irresistible!

Nutritional Information & Benefits

This Pineapple Coconut Cream Layer Cake is indulgent but still offers some nutritional perks:

• Vitamin C: Pineapple is packed with immune-boosting vitamin C.
• Healthy Fats: Coconut cream provides plant-based fats that are great for energy.

While it’s a sweet treat, it’s a dessert that feels lighter than most thanks to the whipped frosting and tropical fruit flavors.

Conclusion

If you’re looking for a cake recipe that’s as fun to make as it is to eat, this Pineapple Coconut Cream Layer Cake is the one. It’s a true showstopper that’s perfect for birthdays, holidays, or any time you want to bring a little tropical flair to your table. The layers of flavor—sweet pineapple, creamy coconut—are guaranteed to win hearts (and stomachs).

I’d love to hear how this recipe turns out for you. Leave a comment below with your thoughts or any creative twists you tried. And if you loved it, don’t forget to share with your friends—it’s a recipe worth spreading!

Happy baking! 🌴🍍

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works beautifully, just make sure to chop it finely and drain any excess juice.

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the filling a day in advance. Frost the cake closer to serving time for the freshest taste.

Can I substitute coconut cream with coconut milk?

Coconut cream is thicker and creamier, so using coconut milk may result in a less stable frosting. Stick to coconut cream for best results.

How do I keep the cake layers from sliding?

Chill the cake layers and use a thin layer of frosting to “glue” the filling in place before stacking.

What’s the best way to toast shredded coconut?

Spread it on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden brown.

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