Pineapple Coconut Cake

This Pineapple Coconut Cake is a tropical dream come true! Moist coconut cake layers are filled with homemade pineapple curd, frosted with creamy coconut cream cheese frosting, and garnished with toasted coconut and fresh pineapple. It’s a showstopping dessert perfect for summer parties or any occasion!

Why You’ll Love This Recipe

• Tropical flavors: Sweet pineapple and coconut pair perfectly for a refreshing taste.
• Ultra-moist texture: Coconut milk and sour cream ensure a tender crumb.
• Stunning presentation: Toasted coconut and pineapple chunks make it look bakery-worthy.

Ingredients

Cake

• 2 and 1/2 cups (285g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (300g) granulated sugar
• 4 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 3/4 cup (180ml) canned coconut milk, at room temperature
• 2 Tablespoons (30ml) pineapple juice (canned or fresh)
• 1 cup (80g) sweetened shredded coconut
• 1 cup (225g) pineapple chunks (canned and drained or fresh), plus extra for garnish

Pineapple Curd

• 1 large egg
• 2 large egg yolks
• 1/3 cup (65g) granulated sugar
• 1 and 1/2 teaspoons cornstarch
• 1/3 cup (80ml) canned pineapple juice (must be canned)
• 1/8 teaspoon salt
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces

Frosting

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
• 2 Tablespoons canned coconut milk or pineapple juice (your choice)
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• Optional garnish: Fresh/canned pineapple chunks and/or 1 cup (80g) sweetened shredded coconut

Directions

Step 1: Make the Cake Layers

1. Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Whisk dry ingredients: In a bowl, sift cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter & sugar: In a large bowl, beat butter and granulated sugar with a mixer until light and fluffy (~3 minutes).
4. Add egg whites: Beat in egg whites one at a time, scraping the bowl after each addition.
5. Mix wet ingredients: Add sour cream, vanilla extract, coconut extract, and pineapple juice; mix until combined.
6. Alternate dry ingredients & coconut milk: On low speed, add the flour mixture in three parts, alternating with coconut milk (begin and end with flour). Fold in shredded coconut and pineapple chunks.
7. Bake: Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare Pineapple Curd

1. Whisk ingredients: In a saucepan, whisk egg, egg yolks, sugar, cornstarch, pineapple juice, and salt until smooth.
2. Cook over medium heat: Stir constantly until thickened (~5–7 minutes). Remove from heat.
3. Add butter: Stir in butter one piece at a time until fully melted and incorporated. Strain through a fine-mesh sieve, cover with plastic wrap (touching the surface), and refrigerate for 1 hour.

Step 3: Make the Frosting

1. Beat cream cheese & butter: In a large bowl, beat cream cheese and butter until smooth (~2 minutes).
2. Add sugar & flavorings: Gradually add confectioners’ sugar, coconut milk (or pineapple juice), vanilla, and salt. Beat until fluffy (~3 minutes). If too thin, add extra sugar.

Step 4: Assemble the Cake

1. Layer cake & curd: Place one cake layer on a serving plate. Spread pineapple curd evenly over the top. Add the second layer.
2. Frost the cake: Apply a thin crumb coat, refrigerate for 15 minutes, then frost fully with remaining frosting.
3. Garnish: Press toasted coconut onto the sides and top with pineapple chunks.

5. Pro Tips and Variations

• Room-temperature ingredients: Critical for smooth batter and frosting.
• Toasting coconut: Spread shredded coconut on a baking sheet and bake at 325°F (163°C) for 5–8 minutes, stirring occasionally, until golden.
• Variation: Add 1/2 teaspoon rum extract to the frosting for a piña colada twist!

6. Serving Suggestions

Serve chilled or at room temperature. Pair with a scoop of coconut ice cream for extra indulgence.

7. Storage/Reheating

• Fridge: Store covered for up to 5 days.
• Freeze: Wrap unfrosted cake layers tightly and freeze for up to 2 months.

FAQs

Can I use all-purpose flour instead of cake flour?
A: Yes, but replace 2 Tbsp per cup with cornstarch for a lighter texture.

Can I make the curd ahead?
A: Yes! It keeps refrigerated for up to 5 days.

Conclusion

This Pineapple Coconut Cake is a tropical masterpiece with its fluffy layers, zesty curd, and creamy frosting. Follow each step for a stunning, flavorful dessert!

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