Pineapple Coconut Cake with Pineapple Filling

This pineapple coconut cake is so moist and soft that you’ll want to make it again and again. It has rich handmade pineapple filling between the layers and may be topped with your favorite frosting.

It’s ideal for a birthday or any other occasion, but you may not want to share it since it’s so delicious.

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Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

This cake is really delicate. It’s better to keep it refrigerated until serving. You shouldn’t use this cake for carved cake projects, and it’s so sensitive that fondant wouldn’t stick to it.


  • You should use cake flour. It just results in a softer-textured cake.
  • This recipe calls for coconut milk rather than coconut water. I used Thai Kitchen Coconut Milk.) Shake the can before opening it.
  • You’ll obviously require coconut and pineapple, and I used sweetened shredded coconut, crushed pineapple juice, and everything else.
  • If you have vanilla bean paste (or vanilla extract) and coconut extract on hand, you may also use these.
  • And extra pineapple will be required for the pineapple filling. (Exact quantities are shown on the recipe card below.)

Instead of simply one layer of filling between two layers, I torted my cake layers so that I could add more pineapple filling.

As a result, I had four thinner layers of cake and three layers of filling.

I believe it worked out nicely since each mouthful has a generous portion of the cake and pineapple filling.


The standard creaming process will be used for this cake. That is, you will mix the butter and sugar together and whisk it well to include as much air as possible before adding the eggs one at a time.

After that, alternately add the dry and wet components. This way of mixing will result in a very fluffy cake. The most important thing is to avoid over-mixing. Mix just until everything is mixed.


  • Use unsalted butter that is at room temperature (not melted). Allow it to come to room temperature on its own.
  • What if I don’t have cake flour on hand? You’ll get the greatest results using cake flour, but if you can’t find it, you may use all-purpose flour with these modifications: Replace one cup of cake flour with one cup of all-purpose flour and two teaspoons of cornstarch for every cup of cake flour called for in the recipe.
  • I don’t have vanilla bean paste; may I use anything else instead? Yes, you may substitute ordinary vanilla extract in the same quantity.
  • Is it necessary to utilize coconut extract? No, it is not required, however it does add a bit extra coconut taste.
  • The pineapple will be used undrained in both the cake and filling recipes. You’ll be utilizing the juice and everything.
  • Because these are soft cake layers, grease and flour your pans or use pan release and flour them well.
  • These layers will be a touch darker on top than you’re accustomed to seeing with vanilla cake. It’s fine. They will not also bake very high with a dome. They’ll bake rather evenly with the pans.

You’ll want to cover this cake with a creamy frosting, and I’ve included a few possibilities below. (I made use of the Fluffy Marshmallow Frosting.)

Options for Frosting:

  • Fluffy Marshmallow Frosting
  • Whipped Cream Cheese Frosting
  • Cream Cheese Buttercream

The toasted coconut on top will provide the finishing touch. (I demonstrate how to accomplish this in the video and in the recipe.) You are not need to roast the coconut if you do not like to. If you want, you may just add ordinary shredded coconut to your cake.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.


  • Large Glass Batter Bowl
  • Vanilla Bean Paste
  • Coconut Extract
  • Stand Mixer
  • Flex Edge Beater Attachment
  • 8 Round Cake Pans
  • Cake Leveler
  • Small Icing Spatula
  • Large Icing Spatula

Ok, lets get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Pineapple Coconut Cake with Pineapple Filling

This pineapple coconut cake has to be one of the best cakes I’ve eaten. It’s tender and moist and you’ll want to bake this recipe over and over. It’s filled with rich homemade pineapple filling between the layers and then it’s all topped with fluffy white frosting. Perfect for a birthday, or any event. You may not want to share though…it’s so good. 



Course: Dessert
Cuisine: American
Keyword: coconut cake, pineapple cake, pineapple coconut cake, pineapple filling
Prep Time: 1hour
Cook Time: 50minutes
Total Time: 1hour50minutes
Servings: 12servings
Calories: 530kcal


For the Cake

  • 1 cup unsalted butter (at room temperature)
  • 2cupssugar
  • 3large eggs
  • 3cupscake flour(not all-purpose flour)
  • 2teaspoonbaking powder
  • teaspoonbaking soda
  • teaspoonsalt
  • 113 oz can coconut milk
  • 1teaspoonvanilla bean paste or vanilla extract
  • teaspooncoconut extractoptional
  • 1tablespoonvegetable oil
  • 18 oz. crushed pineapple, undrained (including juice)
  • 1 cup sweetened shredded coconut (plus 1 cup for toasting and putting on top of the cake)

For the filling:

  • 120 oz. crushed pineapple, undrained (including juice)
  • cupsugar
  • pinchsalt
  • 3Tcornstarch
  • 2Tbutter


For the Cake:

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 round pans very well.
  • Combine the cake flour, baking powder, baking soda, and salt in a mixing basin. To blend, whisk everything together. Place aside.
  • Pour the coconut milk into a separate basin. It might be helpful to shake the can before opening it. If it is still not combined together, just whisk it thoroughly once it is in your bowl.
  • Combine the emulsions (or extracts), oil, and pineapple in a mixing bowl. Whisk until well combined. Place aside.
  • Cream the room temperature butter on low in a large mixing bowl until smooth and creamy.
  • Beat in the sugar on low until combined, then on medium to medium high until light and fluffy. (A few minutes.)
  • Add the eggs one at a time, mixing on low between each one until barely incorporated. Scrape down the sides of the basin and mix for another 5 to 10 seconds.
  • sugar mixture. (Begin with a third of the dry ingredients and stir until barely mixed. Mix in half of the liquid components until barely mixed. Mix in the remaining third of the flour mixture until barely incorporated. Mix in the remaining liquid ingredients, then the remaining dry ingredients, just until mixed.)

    To the butter, alternately add the dry and wet components.

  • Scrape down the sides of the basin and mix for approximately 10 seconds on medium. Do not overmix; only ensure that everything is included before stopping.
  • Fold in 1 cups sweetened shredded coconut.
  • Pour into prepared pans and bake for 45-50 minutes at 350 degrees.
  • The sides and top will be medium brown, and a toothpick inserted into the center will reveal crumbs but no liquid batter.
  • These cake layers will bake flat and level. They will not be covered by a dome.
  • Place the cooked cake layers on a cooling rack to cool for approximately 15 minutes. Remove the cakes from the pans and cool thoroughly on racks before icing.

For the pineapple filling:

  • In a sauce pan, combine the crushed pineapple, sugar, and cornstarch.
  • Allow the mixture to come to a boil over medium heat. Allow it to boil for approximately three minutes, stirring fairly constantly.
  • Remove from the heat after adding the butter. Stir the pineapple filling until the butter has melted.
  • Place the filling in a bowl, cover with plastic wrap, and refrigerate until cool.

For the Frosting:

  • This cake goes well with fluffy marshmallow icing, whipped cream cheese frosting, or normal cream cheese buttercream.
  • I put fluffy marshmallow icing on the cake displayed.
  • You may find those recipes by following the links below:Whipped Cream Cheese Frosting, Fluffy Marshmallow Frosting, and Cream Cheese Buttercream

To toast the coconut:

  • In a frying pan, add one cup of shredded coconut. Increase the heat to medium. Continuously stir the coconut, turning it over as you go. Keep an eye on it and don’t leave since it will burn soon.
  • Once browned, transfer the toasted coconut to a separate bowl.
  • Sprinkle over top of the cake after the frosting has been applied.


  • Torted my cake layers for this cake so I could put in even more pineapple filling. (By torting, I simply mean dividing the cake layers in half, resulting in four thinner layers instead of two.)
  • However, you are not need to tort your cake layers. Because this cake is quite fragile, if you torte it, you will need to chill it to help it remain together.
  • Place a cake layer on a plate or cake stand and pour a thin layer of buttercream over it, followed by some of the pineapple filling. Place the second cake layer on top of the first. If you torted your cake layers, simply keep going until you reach the top layer of cake.
  • Cover the cake with icing. Toasted coconut should be sprinkled on top and sides of the cake. (Alternatively, you may just sprinkle with untoasted coconut.)



This cake can stay chilled in the fridge for about five days. Let the cake sit out of the fridge for about 15 minutes or so before serving so it has time to soften a bit.The cake layers can also be frozen up to about a month.Nutrition facts are an estimate and does not include filling or buttercream.Make sure to read the helpful Tips and FAQs for this cake in the blog post.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 530kcal | Carbohydrates: 75g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 215mg | Potassium: 173mg | Fiber: 1g | Sugar: 49g | Vitamin A: 590IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 0.8mg


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Can I substitute pineapple juice for water in a cake mix?

To create a cake from a boxed mix, add pineapple juice.

Simply substitute the oil, milk, or water in the recipe with equal parts pineapple juice. Because the pineapple taste may clash or be lost if you use chocolate or another flavor, a yellow or white cake is preferred.

What is Taiwanese pineapple cake made of?

Pineapple cake (Chinese: ; pinyin: fèngls; Taiwanese Hokkien: ông-lâi-so) is a typical Taiwanese sweet pastry and dessert made of butter, flour, egg, sugar, and pineapple jam or slices.

What is pineapple upside down cake made of?

The luscious topping on this traditional pineapple upside-down cake is butter and brown sugar sprinkled with pineapple and maraschino cherries.

Does hummingbird cake contain coconut?

Hummingbird Cake is a luscious layer cake with pineapple, pecans, and coconut filling. This traditional southern treat is perfectly sweet and flavored with cinnamon, and it keeps everyone coming back for more!

Can I use pineapple in syrup instead of the pineapple in juice?

To replace it with fresh pineapple juice, reduce the ratio to 12 oz or 34 oz of syrup for 1 oz of fresh juice. Pineapple Gum syrup complements rum well, but it also goes well with agave spirits and aged whiskeys.

What happens if I add an extra egg to my cake mix?

Include an Extra Egg

Just one additional egg will provide moisture, fat, and protein, making the cake softer and less prone to overbake and dry out in the oven.

What is raindrop cake made of?

Raindrop cake is known as “Mizu Shingen Mochi” in Japanese. It’s a jelly-like delicacy consisting of water and agar powder that resembles a huge raindrop. The dish was invented in Yamanashi prefecture, where a Japanese sweets business first marketed it.

What are the ingredients of Isabelle pineapple cake?


What is Hawaii rainbow cake?

🌈 HAWAII RAINBOW CAKE A warm cake batter base covered with thick rainbow-colored coconut cream cheese frosting.

What is Elvis Presley cake?

It’s similar to a pineapple poke cake, but in its own unique style. Elvis reportedly used to beg his Grandma to bake him this cake every time he came, which is why it’s known as Elvis Presley cake.

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