Go Back
–+ servings
Pineapple Coconut Cake
The Kelly Kitchen

Pineapple Coconut Cake

No ratings yet
Pineapple Coconut Cake is a moist, coconut cake filled with layers of sweet pineapple filling, covered in a velvety coconut cream cheese frosting, and topped with shredded coconut and homemade pineapple flowers.
QR Code
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 18 minutes
Total Time 5 hours
Servings: 1 - (3 layer) 9" Cake
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

COCONUT CAKE
  • 3 cups (360 g) all-purpose flour
  • 2 Tbsp cornstarch
  • 1 tsp salt
  • ¾ tsp baking soda
  • ½ cup salted butter, softened
  • ½ cup vegetable oil
  • 1 ¾ cups (347 g) granulated sugar
  • 1 Tbsp pure vanilla extract
  • 4 eggs, room temp
  • 1 ¼ cups full-fat coconut milk, room temp
  • 2 Tbsp lemon juice
  • 1 cup sweetened shredded coconut
PINEAPPLE FILLING
  • 20 ounce can crushed pineapple
  • ½ cup (99 g) granulated sugar
  • 2 Tbsp cornstarch
  • Pinch of salt
COCONUT CREAM CHEESE FROSTING
  • 8 oz full-fat cream cheese (1 block)
  • 1 cup salted butter, softened (2 sticks)
  • 6 ½ - 7 cups (738 - 795 g) confectioners’ sugar
  • Pinch of salt
  • ½ tsp coconut extract, optional
  • 1 Tbsp unsweetened, full-fat coconut milk
  • 2 ½ - 3 cups sweetened shredded coconut
  • 1 Pineapple for pineapple flowers, for décor, optional

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

PINEAPPLE FLOWERS
  1. If using pineapple flowers for décor, you may want to begin with them as they take several hours to set. Preheat oven to 200 degrees F. Remove outer shell of pineapple but do not core.
  2. Cut pineapple into extremely thin slices and then use paper towels to extract as much moisture as possible from the slices. If using food dye to color them, mix dye with a tiny amount of water and brush onto slices. Place on a wire cooling rack over a foil lined baking sheet and bake for 2-3 hours, or until almost completely dried. (You may need to flip over half way through.)
  3. After removing from oven, place each into a mini muffin tin or some other small container to help mold the flowers into desired shapes. Depending on how dry your flowers are, shaping may take anywhere from half an hour to a few hours.
CAKE
  1. Preheat the oven to 350 degrees F. Grease three 9” cake pans with vegetable shortening. Line the pans with parchment paper. Then, grease the parchment paper. Alternatively, spray cake pans with Pam Baking Spray (with flour). Soak cake strips in water if using them.
  2. In a medium mixing bowl, whisk together flour, cornstarch, salt, and baking soda. Set aside. With a handheld or stand mixer, cream together butter, oil, and sugar until well combined, about 3 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add in the vanilla and give a quick mix. Add eggs, one at a time, mixing after each addition.
  3. In a small bowl, combine coconut milk and lemon juice. Alternate adding dry ingredients and milk mixture to the butter mixture, starting and ending with the dry ingredients, beating on low (or by hand) until just combined. Take care to not over-mix. Fold in shredded coconut.
  4. BAKE: Wring out cake strips and fit onto cake pans (if applicable). Next, pour batter evenly into prepared pans and bake for 18-22 minutes or until toothpick inserted in center comes out with just a few moist crumbs. Let cool in pan for about 10 minutes. Then, run a knife along inside edges of pans and remove cakes from pans onto cooling racks. Cool completely before frosting.
PINEAPPLE FILLING
  1. In a medium saucepan, heat all ingredients, stirring frequently, until thickened (about 6-8 minutes) over medium heat. Remove from heat and pour into a bowl.
  2. Place a piece of plastic wrap on top, touching the top of the filling so that a film does not form when cooling. Refrigerate for at least 2 hours or until completely chilled.
FROSTING
  1. Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 2-3 minutes. Add in confectioners’ sugar, salt, coconut extract, and coconut milk. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined.
  2. If frosting is too thick, add a little coconut milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar.
ASSEMBLY
  1. Place one layer of cake on a plate or cake stand and outline the edge with a perimeter of frosting. Fill with half of the chilled pineapple filling. Then, sprinkle a little shredded coconut on top. Add another cake layer, another perimeter of frosting and filling, and a sprinkle of shredded coconut. Place final layer of cake and decorate with remaining frosting and shredded coconut. Add optional pineapple flowers for décor, if desired.
STORAGE & MAKE AHEAD
  1. STORAGE: Store cake covered in the refrigerator for up to 5 days. To keep cake that has been cut fresh, stick a piece of wax paper or plastic wrap on the exposed section prior to covering and storing.
  2. MAKE AHEAD: After cake has cooled completely, you can wrap the cake layers individually in plastic wrap and store at room temperature overnight. Frosting can be covered and stored in the refrigerator overnight. When ready to assemble, let the frosting warm slightly at room temperature and give a quick whip.

Notes

PANS: If you cannot fit three 9-inch pans in your oven, it is okay to bake two at a time and the third after.
FREEZE: This cake can be frozen frosted or unfrosted for up to 3 months. Be sure to wrap well and label with the cake name and date. When ready to use, thaw overnight in the refrigerator and then bring to room temperature prior to decorating or serving.
TIME: Total time includes cooling and decorating. 

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe