Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 3/4 cups (330 g) cake flour
- 1 tbsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt
- 1 3/4 cups (350 g) sugar
- 3/4 cup (170 g) unsalted butter, 1/2 cup (120 ml) neutral oil
- 4 large eggs + 2 large egg whites (room temperature)
- 3/4 cup (180 ml) canned coconut milk + 3/4 cup (180 ml) buttermilk
- 2 1/2 tsp vanilla extract, 2 tsp coconut extract
- 3/4 cup sweetened shredded coconut (in batter)
- 3 cups finely chopped fresh pineapple, sugar, lemon juice, cornstarch
- 8 oz (225 g) cream cheese, 1 cup (225 g) butter, 1/2 cup (120 ml) coconut cream
- 5 cups (600 g) powdered sugar
- 2 1/2–3 cups sweetened shredded coconut (to coat cake)
- 1 small pineapple (for flowers), 10–12 maraschino cherries with stems
Do This
- 1. Heat oven to 350°F (175°C). Grease and line three 8-inch round pans. Whisk dry cake ingredients; cream butter, oil, and sugar; beat in eggs, then liquids and coconut to make a smooth batter.
- 2. Divide batter between pans and bake 22–26 minutes, until a toothpick comes out clean. Cool completely and level tops.
- 3. Simmer chopped pineapple with sugar, lemon, and a cornstarch slurry until thick and jammy. Cool to room temperature.
- 4. For pineapple flowers, slice pineapple very thinly and bake at 225°F (110°C) until dried and lightly curled; shape in muffin tins as they cool.
- 5. Beat cream cheese, butter, and coconut cream until fluffy. Gradually mix in powdered sugar, vanilla, coconut extract, and salt to make a smooth frosting.
- 6. Layer cake with pineapple filling and a thin ring of frosting to contain it. Frost outside of cake and press shredded coconut all over.
- 7. Decorate top with pineapple flowers and maraschino cherries. Chill 30 minutes to set before slicing.
Why You’ll Love This Recipe
- Light, tender coconut cake layers wrapped around a bright, fresh pineapple filling.
- Creamy, not-too-sweet coconut cream cheese frosting that pairs perfectly with tropical fruit.
- Eye-catching pineapple flowers and glossy maraschino cherries make it party-ready with simple tools.
- Great make-ahead dessert for birthdays, holidays, and summer gatherings.
Grocery List
- Produce: 1 large ripe pineapple (for filling), 1 small pineapple (for flowers, or use the same large one if it is big), fresh lemon
- Dairy: Unsalted butter, cream cheese, buttermilk, eggs
- Pantry: Cake flour (or all-purpose flour plus cornstarch), granulated sugar, powdered sugar, light brown sugar (optional), baking powder, baking soda, salt, sweetened shredded coconut, canned coconut milk, canned coconut cream (or very rich coconut milk), vanilla extract, coconut extract, cornstarch, maraschino cherries with stems
Full Ingredients
Coconut Cake Layers
- 2 3/4 cups (330 g) cake flour (or 2 1/2 cups / 300 g all-purpose flour plus 1/4 cup / 30 g cornstarch)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 1/2 cup (120 ml) neutral oil (such as canola, sunflower, or grapeseed)
- 4 large eggs, room temperature
- 2 large egg whites, room temperature
- 3/4 cup (180 ml) canned unsweetened coconut milk, well shaken
- 3/4 cup (180 ml) buttermilk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons coconut extract
- 3/4 cup (60 g) sweetened shredded coconut
Fresh Pineapple Filling
- 3 cups (about 600 g) very finely chopped or crushed fresh pineapple (from about 1/2 large pineapple)
- 1/3 cup (65 g) granulated sugar (add 1–2 extra tablespoons if your pineapple is very tart)
- 2 tablespoons light brown sugar (optional, for deeper flavor)
- 2 tablespoons fresh lemon juice
- 1/4 cup (60 ml) water or coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons cold water (to dissolve cornstarch)
- 1 teaspoon vanilla extract
- Pinch of salt
Coconut Cream Frosting
- 8 ounces (225 g) full-fat cream cheese, softened
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (120 ml) thick coconut cream (scoop the thick part from the top of a can of coconut milk or use canned coconut cream)
- 5 cups (600 g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons coconut extract
- Pinch of fine sea salt, to taste
Assembly & Decoration
- 2 1/2 to 3 cups (200–240 g) sweetened shredded coconut (for coating the cake)
- 1 small ripe pineapple (or the remaining pineapple from the filling) for pineapple flowers
- 1–2 tablespoons granulated sugar (optional, for sprinkling pineapple slices)
- 10–12 maraschino cherries with stems, well drained and patted dry
Step-by-Step Instructions
Step 1: Prepare pans, ingredients, and oven
Preheat your oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans with butter or baking spray. Line the bottoms with parchment rounds and lightly grease the parchment as well. This helps the delicate coconut layers release cleanly.
Measure all ingredients before you start. Bring the eggs, egg whites, buttermilk, and coconut milk to room temperature; this helps the batter mix smoothly and gives you a more tender cake. Shake the can of coconut milk well before measuring. If your cream cheese and butter for the frosting are still cold, set them out now so they will soften while you bake and cool the cake layers.
Step 2: Make the coconut cake batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter, oil, and granulated sugar on medium-high speed for 3–4 minutes, until very light and fluffy. Scrape down the sides of the bowl once or twice.
Add the whole eggs and egg whites one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
In a measuring jug, combine the coconut milk and buttermilk.
With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk–buttermilk mixture in two additions: dry – wet – dry – wet – dry. Mix just until combined and no dry streaks remain. Fold in the 3/4 cup shredded coconut with a spatula, being careful not to overmix.
Step 3: Bake and cool the cake layers
Divide the batter evenly among the three prepared pans (about 550–575 g of batter per pan if you are weighing). Smooth the tops with a spatula.
Bake at 350°F (175°C) for 22–26 minutes, rotating pans halfway through if needed, until the cakes are lightly golden, the centers spring back when gently touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans on a wire rack for 10–15 minutes. Then run a thin knife around the edges, turn the cakes out onto the rack, peel off the parchment, and cool completely (at least 1 hour). If you like, once cool, wrap each layer in plastic and chill for 30 minutes to make them easier to handle and level.
Step 4: Cook the fresh pineapple filling
While the cakes are baking or cooling, make the pineapple filling. In a medium saucepan, combine the finely chopped or crushed pineapple, granulated sugar, brown sugar (if using), lemon juice, and 1/4 cup water or coconut milk. Stir and bring to a gentle simmer over medium heat.
Cook, stirring often, for 8–10 minutes, until the pineapple softens and releases its juices. In a small bowl, stir together the cornstarch and 2 tablespoons cold water until smooth. Slowly pour the cornstarch slurry into the simmering pineapple mixture while stirring constantly.
Continue to cook for another 2–4 minutes, stirring frequently, until the mixture becomes thick, glossy, and jam-like. Remove from the heat and stir in the vanilla and a pinch of salt. Taste; add a bit more sugar if needed, keeping in mind that the filling will taste less sweet once sandwiched with cake and frosting.
Transfer the filling to a shallow bowl to cool more quickly. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Cool completely to room temperature before using; a warm filling can melt your frosting and make the layers slide.
Step 5: Make the pineapple flowers
Reduce the oven temperature to 225°F (110°C) if it is not already there, or make these after the cakes bake. Line two baking sheets with parchment paper or silicone mats.
Peel the small pineapple (or use the remaining pineapple from your large one). Remove any “eyes” with the tip of a small knife. Using a very sharp knife or a mandoline, slice the pineapple crosswise into very thin rounds, about 1/8 inch (3 mm) thick or thinner. The thinner the slices, the more delicate your flowers will be.
Arrange the slices in a single layer on the prepared sheets. Pat gently with paper towels to remove excess moisture. If you like, sprinkle lightly with granulated sugar to encourage gentle caramelization.
Bake at 225°F (110°C) for 30–45 minutes, then flip each slice. Continue baking another 20–30 minutes, or until the slices look dry to the touch and the edges begin to curl. The timing will depend on thickness and juiciness.
While still warm and flexible, quickly drape each slice into the cups of a muffin tin (or mini muffin tin) to create a flower shape. Let cool completely in the tin; they will crisp as they cool. Store in an airtight container at room temperature until ready to decorate.
Step 6: Whip up the coconut cream frosting
Once the cake layers and pineapple filling are completely cool, make the frosting. In a large bowl or stand mixer fitted with the paddle or whisk attachment, beat the softened cream cheese and butter together on medium-high speed for 2–3 minutes, until smooth and fluffy, with no visible lumps.
Add the coconut cream and beat again until incorporated and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing on low after each addition so it does not puff everywhere. When all the sugar is added, increase the speed to medium-high and beat for 2–3 minutes, until light and fluffy.
Beat in the vanilla extract, coconut extract, and a pinch of salt. Taste and adjust: add more salt to cut sweetness or a little extra powdered sugar if you prefer a stiffer frosting for piping. If the frosting seems too soft, refrigerate for 15–20 minutes, then re-whip briefly.
Step 7: Assemble and fill the cake
If your cake layers are domed, use a long serrated knife to level the tops so they are flat. Place a small dot of frosting in the center of your serving plate or cake board and set the first cake layer on top to anchor it.
Spread a thin layer of frosting (about 1/2 cup) over the first cake layer. Then pipe or spoon a ring of frosting around the outer edge of the layer; this acts as a “dam” to hold in the pineapple filling. Spoon half of the cooled pineapple filling inside this ring and gently spread it to the edges.
Top with the second cake layer and repeat: a thin layer of frosting, a frosting ring at the edge, and the remaining pineapple filling in the center. Finish with the third cake layer, bottom-side up for a flatter top.
Apply a very thin layer of frosting over the top and sides of the cake (the crumb coat), just enough to trap any loose crumbs. Chill the cake in the refrigerator for 20–30 minutes to set this layer.
Step 8: Frost, coat with coconut, and decorate
After the crumb coat is chilled and firm, add the remaining frosting in an even layer over the top and sides of the cake. Use an offset spatula or bench scraper to smooth the sides and swirl the top as desired.
Place the shredded coconut in a shallow bowl or on a rimmed baking sheet. Working over the tray, gently press handfuls of coconut onto the sides and top of the cake until it is fully coated. The crumb coat helps the coconut stick.
Arrange the dried pineapple flowers on top of the cake, clustering them toward the center or around the edges. Place a maraschino cherry in the center of some or all of the flowers for a tropical, hibiscus-like look. Add a few extra cherries around the base or on the serving platter if you like.
Chill the finished cake for at least 30 minutes before slicing to help the layers set. For the cleanest slices, use a sharp serrated knife, wiping it between cuts.
Pro Tips
- Use room-temperature ingredients for the cake batter. This helps everything emulsify smoothly, giving you lighter, more even layers.
- Chop the pineapple very finely. The smaller the pieces, the more easily the filling thickens and spreads without making the cake layers slide.
- Do not rush cooling. Both the cake layers and pineapple filling must be completely cool before assembly, or the frosting can melt and the cake may lean.
- Chill between stages. A brief chill after crumb-coating and again after fully frosting makes it much easier to press on the shredded coconut and to slice the cake neatly.
- Plan pineapple flowers ahead. You can make them a day or two in advance; just keep them crisp in an airtight container at room temperature.
Variations
- Pina Colada Cake: Brush each cooled cake layer lightly with a mixture of pineapple juice and a tablespoon or two of white or dark rum. Add a bit of lime zest to the frosting and garnish with lime wedges along with the pineapple flowers.
- Simple Sheet Cake: Bake the batter in a greased 9×13-inch pan for 30–35 minutes. Spread the pineapple filling in a thin layer over the cooled cake, then top with frosting and shredded coconut. Decorate with pineapple flowers and cherries on top.
- Cupcake Version: Divide the batter among 24 cupcake liners and bake at 350°F (175°C) for 18–22 minutes. Core each cooled cupcake, spoon in a bit of pineapple filling, then frost, dip in coconut, and top each with a small pineapple petal and cherry.
Storage & Make-Ahead
The fully assembled cake should be stored covered in the refrigerator and is best enjoyed within 3 days. For the best texture, let slices sit at room temperature for 20–30 minutes before serving so the cake and frosting soften slightly.
You can make components in advance:
The cake layers can be baked, cooled, wrapped tightly in plastic, and refrigerated for up to 2 days or frozen for up to 2 months. Thaw in the refrigerator overnight, then bring closer to room temperature before assembling.
The pineapple filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Stir before using.
The coconut cream frosting can be made up to 2 days ahead and refrigerated in an airtight container. Allow it to come to a cool room temperature and re-whip briefly before frosting the cake. Pineapple flowers can be made 1–2 days ahead and stored in an airtight container at room temperature in a dry spot.
Nutrition (per serving)
Approximate values for 1 of 14 slices: about 620 calories; 33 g fat; 22 g saturated fat; 78 g carbohydrates; 2 g fiber; 58 g sugars; 6 g protein; 320 mg sodium. Actual values will vary based on specific ingredients and portion sizes.
