Homemade Pineapple Coconut Cake - Tropical Homemade Dessert Recipe with Fresh Flavor

If sunshine had a flavor, it would taste exactly like this Coconut Pineapple Cake. Sweet, tropical, and just the right amount of indulgent, this cake is the kind of treat that makes you close your eyes after the first bite and think, “Yep, paradise.”

Here’s the lowdown: we’re talking fluffy layers of Coconut Cake stacked high, filled with a tangy-sweet pineapple filling, and topped with a dreamy mix of cream cheese and buttercream frosting. Honestly, this one belongs in the hall of fame of Pineapple Dessert Recipes.

The magic of this cake is in the combo. Coconut brings that nutty, slightly sweet crunch, while pineapple adds a juicy zing that cuts through the richness. It’s balance, baby. If you’re hunting for Homemade Cakes that impress without a ton of drama, this is it.

Want to know the best part? You don’t need to be a pastry chef to pull this off. This Coconut Cake Recipe is straightforward, beginner-friendly, and, IMO, way easier than it looks. Pro tip: always toast a little extra coconut for garnish—you’ll thank me later when your cake not only tastes amazing but looks like it came straight out of a bakery window.

And can we just talk about frosting for a second? A hybrid cream cheese-buttercream situation is basically like saying, “Why not both?” Smooth, tangy, buttery, and utterly irresistible. Trust me, you’ll be licking the spatula before the cake even hits the table.

So, whether you’re looking for Coconut Desserts to wow your family, craving new Pineapple Cake ideas, or just need an excuse to dive into tropical Coconut Recipes, this cake has your back. It’s sunshine, vacation vibes, and dessert perfection—all in one slice.

Homemade Pineapple Coconut Cake - Tropical Dessert Recipe with Fresh Flavor

Prep Time: 25 minutes | Bake Time: 42 minutes | Cooling/Rest Time: 15 minutes | Total Time: 1 hour 22 minutes

Author: Aleda | Category: Dessert

Ingredients

Cake Layers

1 cup unsalted butter, softened
1/3 cup vegetable oil
2 1/2 cups white sugar
6 large eggs, room temperature
2 extra egg yolks
3 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon salt
1 cup sour cream, room temperature
1 tablespoon vanilla extract
1 teaspoon coconut extract

Pineapple Filling

2 tablespoons unsalted butter
2 tablespoons cornstarch
1/2 cup sugar
2 cups crushed pineapple (with juice)
1 teaspoon lemon juice
1 teaspoon vanilla extract

Frosting

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon heavy cream
1 teaspoon vanilla extract
1/8 teaspoon coconut extract
1 cup sweetened shredded coconut

Directions

Bake the Cake:

Preheat oven to 325°F. Grease three 9-inch round cake pans generously.
In a stand mixer, whip together butter and oil for about 2 minutes until creamy. Gradually add sugar and beat on high for another 4–5 minutes until fluffy and pale. Add eggs and yolks one by one, scraping the bowl as you go.
Lower the mixer speed and carefully mix in the flour in two additions, followed by baking powder and salt. Stir only until combined—don’t overmix. Blend in sour cream, vanilla, and coconut extract until smooth and silky.
Divide the batter evenly between pans and bake 27–32 minutes, or until a toothpick comes out mostly clean. Let cakes rest in pans for 10 minutes before transferring to wire racks to cool completely.

Make the Pineapple Filling:

In a saucepan, combine all filling ingredients. Cook over medium heat, stirring until butter melts and mixture thickens (about 8–10 minutes). Remove from heat and cool fully.

Whip the Frosting:

Beat butter and cream cheese together on high speed until fluffy. Slowly add powdered sugar, then turn speed back up to whip until light. Blend in cream, vanilla, and coconut extract until smooth and airy.

Assemble the Cake:

Spread pineapple filling between each cake layer. Cover the outside with cream cheese frosting, then press coconut flakes gently over the top and sides. Slice and enjoy!

Twirl Tasty