This Tropical Pineapple Coconut Cake is a light, tender cake layered with creamy frosting, sweet crushed pineapple, and a full coating of coconut flakes. I love how the tropical flavors come together to create a refreshing, summery dessert that feels both indulgent and bright.
Why You’ll Love This Recipe
I love this recipe because it balances sweetness with fresh tropical notes, and the combination of pineapple, coconut milk, and cream cheese frosting creates a texture that is rich yet airy. I also enjoy that it looks impressive without being complicated to prepare, making it perfect for celebrations or warm-weather gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Cake Layers
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
3 large eggs
1 cup coconut milk (full fat)
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut
For the Cream Cheese Frosting
1 cup unsalted butter, softened
8 ounces cream cheese, softened
6 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons coconut milk (or heavy cream)
For Decoration and Filling
2 cups shredded sweetened coconut, toasted if desired
1 can (20 ounces) crushed pineapple, drained well
1 fresh pineapple, cut into wedges
Almond slivers (optional)
Small edible pineapple decorations (optional)
Directions
Step 1: Prepare the Cake Layers
I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. I whisk the flour, sugar, baking powder, and salt together. In another bowl, I cream the butter and oil, then add the eggs one at a time. I alternate adding the dry ingredients and coconut milk, mixing gently until combined. I stir in the vanilla and shredded coconut, divide the batter between the pans, and bake for 30–35 minutes. After baking, I cool the cakes in the pans for 10 minutes, then transfer them to a rack to cool completely.
Step 2: Make the Cream Cheese Frosting
I beat the butter and cream cheese until smooth, then gradually add powdered sugar. I mix in vanilla and enough coconut milk to reach a smooth, spreadable texture.
Step 3: Assemble the Cake
I level the cake layers if needed. I place the first layer on a plate, spread frosting over it, then add the drained crushed pineapple. I top with the second layer. I apply a thin crumb coat of frosting and chill for 15 minutes, then cover the cake with a final thick coat.
Step 4: Decorate the Cake
I press shredded coconut over the top and sides. I arrange fresh pineapple wedges on top, pipe small frosting swirls between them, and add decorative elements like edible pineapples or almond slivers if I want. I chill the cake until serving.
Servings And Timing
This cake typically serves 10–12 people.
I find that it takes about 20 minutes of active prep time, 30–35 minutes of baking time, and around 30 minutes for assembly and decorating, making the total time approximately 1 hour and 20 minutes.
Variations
I sometimes add lime zest to the batter for extra brightness.
I replace the crushed pineapple layer with a pineapple curd for a richer filling.
I use toasted coconut for deeper flavor and a slightly crunchy texture.
I fold chopped macadamia nuts into the batter when I want more tropical crunch.
I swap cream cheese frosting for whipped coconut cream when I want a lighter finish.
Storage/Reheating
I store the cake covered in the refrigerator for up to 4 days. For best texture, I let slices come to room temperature for about 20 minutes before serving. I do not reheat this cake, but I allow it to soften slightly after chilling so the frosting returns to a creamy consistency.
FAQs
How do I keep the cake layers moist?
I rely on coconut milk and oil in the batter, which help the cake stay soft and tender even after refrigeration.
Can I make the cake layers ahead of time?
Yes, I often bake the layers a day in advance. I wrap them tightly and refrigerate or freeze them until I’m ready to assemble.
Can I use fresh pineapple instead of canned for the filling?
I can, but I make sure to chop it finely and drain it very well to avoid adding excess liquid.
Can I turn this recipe into cupcakes?
Yes, I bake the batter in lined cupcake tins for about 18–20 minutes and decorate the tops with frosting and coconut.
Is there a dairy-free option?
I substitute dairy-free butter, dairy-free cream cheese, and full-fat canned coconut milk to create a fully dairy-free tropical cake.
Conclusion
This Tropical Pineapple Coconut Cake always feels festive and refreshing, and I love how easily it comes together while still offering a stunning presentation. Its blend of creamy frosting, juicy pineapple, and soft coconut cake makes it a perfect choice for parties, warm-weather desserts, or any time I want a taste of the tropics.
This Tropical Pineapple Coconut Cake features tender coconut-infused layers, creamy cream cheese frosting, sweet crushed pineapple, and a full coat of shredded coconut for a bright, refreshing dessert that feels like a tropical getaway.
Total Time:1 hour 20 minutes
Yield:12 servings
Ingredients
For the Cake Layers:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
3 large eggs
1 cup coconut milk (full fat)
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut
For the Cream Cheese Frosting:
1 cup unsalted butter, softened
8 ounces cream cheese, softened
6 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons coconut milk (or heavy cream)
For Decoration and Filling:
2 cups shredded sweetened coconut, toasted if desired
1 can (20 ounces) crushed pineapple, drained well
1 fresh pineapple, cut into wedges
Almond slivers (optional)
Small edible pineapple decorations (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
Whisk flour, sugar, baking powder, and salt in a large bowl.
In a separate bowl, cream butter and oil together. Add eggs one at a time, mixing well after each.
Alternately add dry ingredients and coconut milk to the wet mixture, mixing until combined. Stir in vanilla and shredded coconut.
Divide the batter between the pans and bake for 30–35 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla and coconut milk to desired consistency.
Level cake layers if needed. Place first layer on a plate, spread with frosting, and top with crushed pineapple. Add the second layer.
Apply a crumb coat and chill for 15 minutes. Cover with a final thick coat of frosting.
Press shredded coconut over the top and sides of the cake.
Decorate with pineapple wedges, frosting swirls, and optional almond slivers or edible decorations.
Chill until ready to serve.
Notes
Use full-fat coconut milk for a rich, moist crumb.
Drain pineapple thoroughly to prevent soggy layers.
Chill the cake before slicing for cleaner cuts.
Toasted coconut adds flavor and texture—toast it in a dry pan or oven until golden.
Let slices sit at room temperature before serving for best texture.
