Go Back
–+ servings
Pineapple Coconut Cake Recipe

Pineapple Coconut Cake Recipe

Delicious Pineapple Coconut Cake with a rich cream cheese and buttercream frosting that's irresistible.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 42 minutes
Resting Time 15 minutes
Total Time 1 hour 22 minutes
Course Dessert
Cuisine American, soul food, Southern
Servings 18 slices
Calories 580 kcal

Equipment

  • Stand Mixer
  • 9 inch round cake pans
  • 3 Quart Sized Saucepan

Ingredients
  

For the Cake

  • 1 cup unsalted butter room temperature
  • ⅓ cup vegetable oil
  • 2 ½ cups granulated sugar
  • 6 large eggs room temperature
  • 2 egg yolks
  • 3 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sour cream room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut extract

For the Pineapple Filling

  • 2 tablespoon unsalted butter
  • 2 tablespoon cornstarch
  • ½ cup granulated sugar
  • 2 cups crushed pineapple with juice
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract

For the Frosting

  • ½ cup unsalted butter room temperature
  • 4 oz cream cheese room temperature
  • 2 cups confectioner's sugar
  • 1 teaspoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon coconut extract
  • 1 cup sweetened coconut flakes

Instructions
 

For the Cake

  • Preheat your oven to 325°F and spray 3 (9-inch) round cake pans with non-stick baking spray.
  • In your mixer bowl, add butter and oil and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Add eggs and egg yolks one at a time, combining well after each addition.
  • Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments, then add baking powder and salt. Be careful not to overbeat.
  • Add sour cream, vanilla and coconut extracts, scrape down sides and mix until just combined. The finished batter should be a pale yellow color with a silky thick texture.
  • Pour cake batter evenly into prepared baking pans and bake for 27-32 minutes or until a toothpick inserted into the center comes barely clean.
  • Remove cakes from oven and let rest in pans for 10 minutes, then invert cakes onto cooling racks until cooled.

For the Filling

  • Add all filling ingredients into a medium sized pot over medium heat and stir until the butter and ingredients have melted into the crushed pineapple. Cook for 8-10 minutes until thickened.
  • Turn off heat and allow filling to cool to room temperature.

For the Frosting

  • Add butter and cream cheese to the mixer bowl and beat on high until thickened and fluffy.
  • Slowly add in confectioner’s sugar until incorporated, then whip on high to continue fluffing.
  • Add heavy cream, vanilla and coconut extract, then whip until smooth and fluffy.
  • To assemble, add pineapple filling between layers and frost the entire cake with frosting. Pat the sides and top with coconut flakes.

Notes

Let the layers cool before frosting to avoid sliding. Store covered at room temperature or refrigerated for extra freshness. Cake lasts 3-4 days at room temperature and up to a week in the fridge.

Nutrition

Serving: 1sliceCalories: 580kcalCarbohydrates: 76gProtein: 6gFat: 29gSaturated Fat: 19gCholesterol: 134mgSodium: 135mgPotassium: 196mgFiber: 2gSugar: 58gVitamin A: 820IUVitamin C: 6.1mgCalcium: 61mgIron: 0.8mg
Keyword cake recipe, coconut frosting, Dessert Recipe, Pineapple Coconut Cake, pineapple filling, southern dessert
Tried this recipe?Let us know how it was!