Name: Moist Pineapple Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Ingredients: 2.25 cups All-purpose flour; 0.25 cup Cornstarch; 1 tablespoon Baking powder; 0.5 teaspoon Salt; 0.5 cup Unsalted butter (Room temperature); 5 tablespoons Unflavored vegetable oil; 1.67 cups White granulated sugar; 3 large Eggs (Room temperature); 1.5 teaspoons Vanilla essence or extract; 1 teaspoon Coconut essence or extract; 0.75 cup Canned coconut milk; 1 cup Canned crushed pineapple (Drained if overly wet); 1 cup Shredded coconut (Dried and unsweetened); 0.25 cup Sugar; 0.25 cup Cornstarch; 0.75 cup Full-fat milk; 1.25 tablespoons Fresh lemon juice; 0.25 cup Unsalted butter (Cold and cut into cubes); 1 drop Yellow gel food color (Optional, for a sunny look); 1 cup Unsalted butter (Room temperature); 3 cups Powdered sugar; 1.5 cups Cream cheese (Cold, firm type); 1.5 teaspoons Vanilla essence or extract; 1 teaspoon Coconut essence or extract; 1.5 cups Shredded coconut (For decorating)

Jump to Recipe

There’s nothing quite as inviting as a slice of Moist Pineapple Coconut Cake—ultra-soft, fluffy, and packed with layers of tropical flavor in every mouthful. If you’re looking for a dessert that’s both tender and luscious, this is it! This cake is a celebration of sunshine, featuring juicy pineapple and creamy coconut, making it a showstopper for any gathering. Did you know that pineapple was once a symbol of hospitality and welcome in the 18th century? This cake brings that same warm spirit to your table.

What makes this cake special isn’t just its dreamy flavors and melt-in-your-mouth texture—it’s how easy it is to bring to life in your own kitchen. In fact, you’ll love whipping it up for family parties or last-minute get-togethers. It comes together quickly and looks as impressive as a bakery cake, but takes no professional chef skills. If you loved my Coconut Cream Pie recipe, you’re going to adore this cake! Get ready to bake, share, and savor a true family favorite.

What is Moist Pineapple Coconut Cake?

What a name, right? Moist Pineapple Coconut Cake—three words that promise the very best of what cake should be! Have you ever wondered if anyone’s ever called a cake “dry pineapple coconut cake”? Of course not! Nobody wants a desert-dry slice when you can have a luscious, almost pudding-like crumb that melts on your tongue.

The name says it all: bold pineapple, sweet coconut, unbeatable moisture. This cake is “the way to a man’s heart is through his stomach,” personified, but trust me, everyone will love it. So why wait? This is your invitation to add a delicious new favorite to your baking rotation!

Why You’ll Love This

The highlight of this cake is its delectable moistness, thanks to a mix of coconut milk, juicy crushed pineapple, and a creamy coconut pineapple filling that keeps every bite soft and rich. Why spend big on fancy bakery cakes when you can make this tropical beauty at home for a fraction of the cost, with ingredients you probably already have in your pantry?

A generous crown of fluffy cream cheese coconut frosting and a layer of shredded coconut make this dessert totally irresistible. Whether you’re a die-hard coconut lover or just need something extraordinary for your dessert table, this cake delivers flavor, savings, and serious wow-factor. If you’ve tried my Pineapple Upside Down Cake, you’ll notice the fruitiness here is even more intense. Tempted yet? Now’s your chance to create a bakery-worthy masterpiece right in your kitchen!

How to Make

Quick Overview

This Moist Pineapple Coconut Cake is a breeze to make, with simple steps and pantry-friendly ingredients. The batter comes together quickly for tender, flavorful layers, and it bakes up golden with a surprisingly juicy crumb. The highlight? A homemade pineapple-coconut filling and a luscious cream cheese coconut frosting to finish it off! From start to finish, you’ll need about 1 hour 15 minutes (with baking and cooling time)—so you can get that tropical taste on your table fast.

Slice of Moist Pineapple Coconut Cake with cream cheese frosting and shredded coconut on a white plate

Ingredients

2 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
5 tablespoons unflavored vegetable oil
1 2/3 cup white granulated sugar
3 large eggs, room temperature
1 1/2 teaspoons vanilla essence or extract
1 teaspoon coconut essence or extract
3/4 cup canned coconut milk
1 cup canned crushed pineapple in juice, drained if overly wet
1 cup shredded coconut, dried and unsweetened

For the Filling:
1/4 cup sugar
1/4 cup cornstarch
3/4 cup full-fat milk
1 1/4 tablespoons fresh lemon juice
1/4 cup unsalted butter, cold and cut into cubes
1 drop yellow gel food color (optional, for a sunny look)

For the Frosting:
1 cup unsalted butter, room temperature
3 cups powdered sugar
1 1/2 cup cream cheese (cold, firm type)
1 1/2 teaspoons vanilla essence or extract
1 teaspoon coconut essence or extract
1 1/2 cup shredded coconut, for decorating

Step-by-Step

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Whisk together the flour, cornstarch, baking powder, and salt in a bowl.
In a large mixing bowl, cream together the butter, vegetable oil, and sugar until pale and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla and coconut essences.
Alternate adding the dry ingredients and the coconut milk to the wet ingredients, beginning and ending with the dry mixture. Mix gently just until smooth.
Fold in the crushed pineapple and shredded coconut, being careful not to over-mix.
Divide batter evenly between the prepared pans. Smooth the tops, then bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the filling, whisk sugar and cornstarch together in a small saucepan. Slowly whisk in the milk and lemon juice. Cook over medium heat, stirring constantly, until thickened (about 2–3 minutes).
Remove from heat and whisk in butter until melted and smooth. If using, add a drop of yellow food color. Set aside to cool completely before using.
For the frosting, beat butter until creamy, then add powdered sugar and beat until light. Add cream cheese, vanilla, and coconut essence. Mix until smooth, light, and thick.
To assemble, place one cake layer on a plate. Spread all of the cooled filling over the layer. Top with the second cake layer.
Frost the top and sides with the cream cheese coconut frosting. Press shredded coconut all over the cake for a snowy look.
Slice, serve, and enjoy!

What to Serve Moist Pineapple Coconut Cake With

Bring out the best in your cake with a few clever pairings! Serve a chilled glass of pineapple juice on the side, or try a tangy citrus sorbet for a tropical duet. Lemon or mango iced tea is another lovely match, balancing the coconut’s richness. For a delightfully indulgent finish, a scoop of classic vanilla or coconut ice cream is always a hit. This cake also pairs well with lightly sweetened whipped cream and fresh berries if you want a touch more fruitiness.

Top Tips for Perfecting

Use room temperature ingredients for a smooth, silky batter and even baking.
Drain your crushed pineapple well to avoid a soggy cake.
Not a fan of coconut essence? Double the vanilla for a more classic flavor.
Substitute Greek yogurt for the coconut milk to create a tangier, lighter crumb.
For a gluten-free version, swap the all-purpose flour with a trusted 1:1 gluten-free flour blend.
Don’t over-mix the batter! Fold ingredients gently for the softest cake possible.
Spread filling and frosting evenly for leak-proof, bakery-style layers.
For extra coconut flavor, toast some of the shredded coconut before using it as a topping.

Storing and Reheating Tips

Keep your cake fresh by storing it in an airtight container in the refrigerator for up to 5 days. The layers can be made a day ahead and wrapped tightly in plastic. Bringing the cake to room temperature before serving helps the flavors shine.

To freeze, cut into slices and wrap individually in plastic wrap, then place in a freezer-safe container; it’ll keep for up to 2 months. Thaw overnight in the fridge or at room temperature for about 2 hours.

If you want to reheat an individual slice to bring out its softness, zap it in the microwave for 10–15 seconds—just enough to make it taste like it was freshly baked!

FAQs

Can I make this cake the day before?
Absolutely! The cake actually gets moister if you assemble it the day before and let it chill overnight in the refrigerator.

Can I use fresh pineapple instead of canned?
Yes. Chop finely and gently squeeze out excess juice. Avoid using too much, or the cake could become dense.

Does this cake need to be refrigerated?
Because of the cream cheese and milk-based filling/frosting, this cake should always be stored in the refrigerator.

Can I make this cake in a 9×13-inch pan?
Definitely! Just adjust the baking time—start checking for doneness at 35–40 minutes.

What is the best way to toast coconut for topping?
Spread shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for 5–8 minutes, stirring halfway, until golden.

Conclusion

Moist Pineapple Coconut Cake is a sweet escape to the tropics right from your own kitchen—no plane ticket required! This cake is irresistibly soft, bursting with juicy pineapple and coconut, layered with creamy filling, and wrapped in the most decadent frosting. It’s fun to make, rewarding to share, and impossible to forget. Whether you bake it for a birthday, a barbecue, or just because, it’s guaranteed to be a hit. Go ahead—give this recipe a try, and let a little sunshine onto your dessert table. If you do, let me know how it turns out, and don’t forget to check out my other tropical-inspired bakes for more delicious ideas!