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–+ servings
Moist pineapple coconut cake topped with fresh coconut and pineapple slices
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5 from 1 vote

Moist Pineapple Coconut Cake

This Moist Pineapple Coconut Cake is ultra-soft, fluffy, and packed with layers of tropical flavor, featuring juicy pineapple and creamy coconut.
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Tropical
Keyword: Cake, Easy
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Cake Pans
  • Saucepan

Ingredients

Dry Ingredients

  • 2.25 cups All-purpose flour
  • 0.25 cup Cornstarch
  • 1 tablespoon Baking powder
  • 0.5 teaspoon Salt

Wet Ingredients

  • 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

Filling Ingredients

  • 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

Frosting Ingredients

  • 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

Instructions

  • 1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • 2. Whisk together the flour, cornstarch, baking powder, and salt in a bowl.
  • 3. In a large mixing bowl, cream together the butter, vegetable oil, and sugar until pale and fluffy.
  • 4. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla and coconut essences.
  • 5. 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.
  • 6. Fold in the crushed pineapple and shredded coconut, being careful not to over-mix.
  • 7. 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.
  • 8. 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).
  • 9. 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.
  • 10. 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.
  • 11. To assemble, place one cake layer on a plate. Spread all of the cooled filling over the layer. Top with the second cake layer.
  • 12. Frost the top and sides with the cream cheese coconut frosting. Press shredded coconut all over the cake for a snowy look.
  • 13. Slice, serve, and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 5 days. For freezing, cut into slices and wrap individually in plastic wrap.