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Moist Coconut Cake with Pineapple

A soft, tender coconut cake layered with sweet pineapple filling and creamy coconut cream cheese frosting. This tropical-inspired dessert is perfect for birthdays, holidays, summer gatherings, and special celebrations.
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Prep Time 45 minutes
Cook Time 30 minutes
Cooling & Assembly 4 hours
Total Time 5 hours 15 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 570
Ingredients Method Notes

Ingredients
  

For the Coconut Cake
  • 2 cups 250 g all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup 113 g unsalted butter, softened
  • 2 cups 400 g granulated sugar
  • 1 can 13.5 oz / 400 ml unsweetened coconut milk, divided
  • 1½ teaspoons coconut extract
  • 5 large egg whites
For the Pineapple Filling
  • 1 can 20 oz / 567 g crushed pineapple
  • ⅔ cup 134 g granulated sugar
  • 2 tablespoons 16 g cornstarch
For the Coconut Cream Cheese Frosting
  • ½ cup 113 g unsalted butter, softened
  • 8 oz 226 g cream cheese, softened
  • 4 –5 cups 480–600 g powdered sugar
  • 1 –2 tablespoons coconut milk or regular milk
  • 1 cup 85 g sweetened shredded coconut

Method
 

  1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. Beat softened butter until light and creamy. Add the sugar and beat until well combined.
  4. Mix in the coconut milk and coconut extract.
  5. Gradually add the dry ingredients and mix just until incorporated.
  6. In a separate clean bowl, beat the egg whites until stiff peaks form.
  7. Gently fold the whipped egg whites into the cake batter.
  8. Divide the batter evenly between the prepared pans.
  9. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool the cakes in the pans for about 5 minutes, then transfer them to a cooling rack and cool completely.
  11. Once completely cool, carefully cut each cake horizontally in half to create four thin cake layers.
  12. For the pineapple filling, combine crushed pineapple, sugar, and cornstarch in a saucepan.
  13. Cook over medium heat, stirring frequently, until thick and glossy, about 5–8 minutes.
  14. Transfer the pineapple filling to a bowl and cool completely.
  15. For the frosting, beat softened butter and cream cheese until smooth.
  16. Gradually add powdered sugar and coconut milk, beating until light and fluffy.
  17. Stir in shredded coconut, reserving some for decorating.
  18. Place the first cake layer on a serving plate and spread with half of the pineapple filling.
  19. Add the second cake layer and spread with some coconut cream cheese frosting.
  20. Add the third cake layer and spread with the remaining pineapple filling.
  21. Place the final cake layer on top.
  22. Frost the top and sides of the cake with the remaining coconut cream cheese frosting.
  23. Sprinkle shredded coconut over the cake if desired.
  24. Refrigerate for at least 4 hours before slicing and serving.

Notes

Make sure the cake layers are completely cool before assembling.
Keep the pineapple filling thick and completely cooled before layering.
Don't overmix the batter after adding the flour.
Room-temperature butter and cream cheese make a smoother frosting.
For easier slicing, chill the cake thoroughly before serving.
The cake can be prepared a day ahead for easier entertaining.