A Tropical Dream in Every Moist, Fluffy Slice

When you want to impress—whether it’s a holiday, birthday, or simply a sunny Sunday—Classic Coconut Cake with Pineapple Filling is the ultimate showstopper. With soft, fluffy coconut cake layers, a luscious pineapple filling, and a cloud of creamy coconut frosting, this dessert brings tropical flair and timeless charm together in one irresistible bite.

This cake is a celebration—sweet, tangy, and tender, with just the right amount of indulgence. Whether you’re hosting guests or treating yourself to a slice of sunshine, this beauty delivers flavor, nostalgia, and joy.

🌟 Why This Recipe Works

This isn’t just any coconut cake. Here’s why it stands out:

Moist, Tender Cake Layers
Thanks to coconut milk and butter, the cake is soft, fluffy, and packed with subtle coconut flavor.

Bright Pineapple Filling
A tangy-sweet layer of pineapple adds a burst of tropical freshness and balances the richness of the cake.

Heavenly Coconut Frosting
The creamy topping holds everything together with silky sweetness—and a generous sprinkle of shredded coconut for crunch and charm.

Elegant Yet Easy
It may look bakery-worthy, but it’s totally doable at home with simple steps.

Perfect for Any Occasion
From holidays and birthdays to showers and potlucks, this cake fits every celebration.

🛒 Ingredients You’ll Need

For the Cake Layers

  • 2 ½ cups all-purpose flour

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs, room temperature

  • 1 tsp vanilla extract

  • 1 tsp coconut extract (optional, but highly recommended)

  • 1 cup canned coconut milk (full-fat)

  • 1 cup sweetened shredded coconut (optional, for added texture)

For the Pineapple Filling

  • 1 (20 oz) can crushed pineapple in juice, undrained

  • ¾ cup granulated sugar

  • 2 tbsp cornstarch

For the Coconut Frosting

  • 1 (8 oz) package cream cheese, softened

  • ½ cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1 tsp vanilla extract

  • 2–3 tbsp coconut milk or heavy cream

  • 2 cups sweetened shredded coconut, for covering the outside

💡 Pro Tip: Make the pineapple filling ahead so it has time to cool completely before assembling the cake.

🧁 Step-by-Step Instructions

Step 1: Make the Pineapple Filling

In a small saucepan, stir together crushed pineapple (with juice), sugar, and cornstarch. Bring to a boil over medium heat, stirring constantly until thickened (about 5–7 minutes). Remove from heat and cool completely before using.

Step 2: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line with parchment paper.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 4: Cream Butter and Sugar

In a large bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes). Beat in eggs one at a time, then add vanilla and coconut extract.

Step 5: Add Dry Ingredients and Coconut Milk

Alternate adding the dry ingredients and coconut milk to the batter, starting and ending with flour. Mix until just combined. Fold in shredded coconut if using.

Step 6: Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to wire racks.

Step 7: Make the Frosting

Beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until fluffy. Add vanilla and just enough coconut milk or cream to reach a smooth, spreadable consistency.

Step 8: Assemble the Cake

Place the first cake layer on a serving plate. Spread half of the pineapple filling on top. Add the second layer and repeat with remaining filling. Top with the final cake layer.

Step 9: Frost and Decorate

Frost the top and sides of the cake with cream cheese frosting. Gently press shredded coconut over the top and sides to coat. Chill the cake for at least 30 minutes before slicing for cleaner cuts.

🔄 Variations to Try

Want to personalize your coconut masterpiece? Try these twists:

  • Add Toasted Coconut: Use toasted coconut for a nutty, crunchy exterior

  • Tropical Fusion: Add a layer of mango or passionfruit curd with the pineapple

  • Lemon Zing: Mix lemon zest into the cake batter or frosting

  • Nuts for Texture: Sprinkle chopped pecans or macadamia nuts between layers

  • Mini Version: Make cupcakes or a sheet cake for easier serving

🎀 Serving Ideas

Garnishes

  • Pineapple rings or chunks

  • Toasted coconut flakes

  • Fresh mint sprigs

  • Edible flowers for elegance

Pair With

  • A glass of chilled lemonade or coconut milk

  • Fresh fruit salad

  • Coffee or sweet tea

  • A scoop of vanilla or coconut ice cream

Elegant Presentation
Pipe swirls of frosting on top, place a pineapple flower in the center, or use a cake stand for that “wow” factor at the table.

📦 Make Ahead + Storage Tips

Make Ahead

Bake the cake layers and make the filling a day ahead. Wrap layers in plastic and refrigerate; store filling in an airtight container.

Storage

Keep assembled cake in the fridge, covered, for up to 4 days. Let sit at room temperature for 15–20 minutes before serving for best texture.

Freezing

Freeze unfrosted cake layers (wrapped tightly) for up to 2 months. Thaw in the fridge overnight.

⚠️ Avoid freezing the assembled cake, as the filling and frosting may change texture.

❓ Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, just finely chop it and simmer with juice or water to create a filling.

Is coconut extract necessary?
Not required, but it really enhances the coconut flavor—especially if you're using unsweetened coconut.

Can I use boxed cake mix?
Sure! Use a white or yellow mix and stir in coconut milk and extract to boost flavor.

How do I make this dairy-free?
Use dairy-free butter, cream cheese, and coconut whipped topping. Double-check that your coconut milk is dairy-free too!

What if I only have two cake pans?
Bake in batches or use two pans and slice the layers in half horizontally after baking.

🥥 Final Thoughts

Classic Coconut Cake with Pineapple Filling is more than just dessert—it’s a taste of sunshine wrapped in coconut and layered with tropical joy. Moist, flavorful, and beautifully balanced, this cake turns any day into a special occasion. Whether you're sharing it with family or indulging solo, every forkful brings pure, sweet happiness.