I baked an incredibly moist coconut cake filled with sweet pineapple that hides a clever surprise in the center, making it a standout among Tropical Desserts.

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I love pushing a classic a little further with bright flavors and a messy finish. My Moist Tropical Coconut Cake With Pineapple Filling started as a test and turned into a favorite, the kind you want to hide a slice of from guests.

Layered with crushed pineapple and finished in clouds of sweetened shredded coconut every bite is a small beachside surprise that makes you pause, like wait is this cake for real. Folks call it Pineapple Cake at potlucks and it fits right in with my Tropical Desserts.

Seriously, people fight over the last piece.

Ingredients

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Flour’s mostly carbs, little protein or fiber, gives structure and a light crumb
Unsalted butter is rich in fat and calories, adds moistness and flavor, not very healthy in large amounts
Eggs give protein, they help bind the cake and add richness
Canned coconut milk makes it creamy and tropical, adds saturated fat and flavor
Shredded coconut adds chew, a bit of fiber and strong coconut flavor, sweet if sugared
Pineapple brings sweetness and bright acidity, some fiber and juicy fruit bits
Powdered sugar in frosting is almost pure sugar so lots of carbs and sweetness

Ingredient Quantities

2 1/2 cups (312 g) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 cup (230 g) unsalted butter, softened

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temp

1 teaspoon vanilla extract

1 teaspoon coconut extract (optional)

1 cup full fat canned coconut milk

1/2 cup sour cream

1 cup sweetened shredded coconut, plus 1 to 1 1/2 cups extra for topping

1 (20 ounce) can crushed pineapple, drained

1/4 cup granulated sugar (for filling)

2 tablespoons cornstarch (for filling)

1 tablespoon lemon juice (optional, for filling)

1 cup (230 g) unsalted butter, softened (for frosting)

4 cups (480 g) powdered sugar

1/4 cup canned coconut milk (for frosting)

1 teaspoon vanilla extract (for frosting)

Pinch of salt

1 to 2 cups sweetened shredded coconut for coating and garnish

How to Make this

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1. Make the pineapple filling first so it can cool: drain the 20 ounce can of crushed pineapple really well, reserve a few tablespoons of juice; in a small saucepan mix the drained pineapple, 1/4 cup granulated sugar and 2 tablespoons cornstarch mixed into the reserved juice to make a slurry, add 1 tablespoon lemon juice if you want a bit of brightness, cook over medium heat stirring until thick and clear, remove from heat and chill completely.

2. Preheat oven to 350 F (175 C). Grease and line two 9 inch round cake pans with parchment and lightly flour them or spray with flour spray.

3. Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl and set aside.

4. In a stand mixer or with a hand mixer beat 1 cup (230 g) softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes, scrape the bowl good, then add 4 large eggs one at a time beating after each addition, then mix in 1 teaspoon vanilla extract and 1 teaspoon coconut extract if using.

5. Combine 1 cup full fat canned coconut milk with 1/2 cup sour cream in a measuring cup. Add the dry flour mixture and the coconut milk mixture to the butter-egg mix in three parts, starting and ending with the dry ingredients, mixing just until combined. Fold in 1 cup sweetened shredded coconut by hand. Don’t overmix or the cake will be tough.

6. Divide batter evenly between the two prepared pans, smooth the tops, and bake 25 to 30 minutes for 9 inch pans (until a toothpick comes out with a few moist crumbs). Let cakes cool in the pans 10 minutes, then turn out onto wire racks to cool completely.

7. While cakes cool make the frosting: beat 1 cup (230 g) softened unsalted butter until creamy, gradually add 4 cups (480 g) powdered sugar alternating with 1/4 cup canned coconut milk, add 1 teaspoon vanilla extract and a pinch of salt, beat until smooth and spreadable; if too thick add a little more coconut milk, if too thin add more powdered sugar.

8. Level the cakes if needed. Place one layer on your serving plate, spread a thin barrier of frosting near the edge then spoon half the cooled pineapple filling into the center leaving a 1/2 inch rim so it doesn’t ooze out, spread gently; place the second layer on top and if you have extra filling you can add a bit between layers or on top.

9. Do a thin crumb coat of frosting over the whole cake and chill 15 minutes to set, then finish with a final coat of frosting. Press 1 to 2 cups sweetened shredded coconut onto the sides and 1 to 1 1/2 cups on top to coat and garnish; for more flavor quickly toast the coconut in a dry skillet until golden and use that as a topping.

10. Chill the cake 20 to 30 minutes to set the frosting, then bring to room temperature before serving. Tips: make sure the pineapple filling is completely cool so it doesn’t melt the frosting, drain the pineapple well so the cake layers don’t get soggy, and store the cake covered in the fridge up to 3 days.

Equipment Needed

1. Two 9-inch round cake pans, plus parchment paper and baking spray or flour for lining
2. Stand mixer or hand mixer
3. Mixing bowls (large and medium)
4. Measuring cups and measuring spoons
5. Small saucepan (for the pineapple filling)
6. Fine-mesh sieve or colander and a bowl to catch the drained pineapple
7. Whisk, rubber spatula and wooden spoon for stirring and folding
8. Offset spatula or large knife and bench scraper for leveling and frosting
9. Wire cooling rack and toothpick (to test doneness)

FAQ

Can I use fresh pineapple instead of the canned crushed pineapple?

Yes, you can. Finely chop or pulse fresh pineapple in a food processor, then drain and press out as much juice as you can. For the filling, cook the fruit with the 1/4 cup sugar and 2 Tbsp cornstarch until it thickens, that keeps the cake from getting soggy. If it's still too wet, simmer a little longer to reduce it, or add another 1/2 tsp cornstarch mixed in cold water.

How do I prevent the cake from becoming soggy because of the pineapple filling?

Drain the pineapple really well and pat it with paper towels. Cook the filling till it's thick and glossy so it wont leak into the cake layers. Also make sure the baked layers are completely cool before spreading the filling, and dont stack hot layers or the filling will run.

What can I use instead of canned coconut milk or sour cream?

For coconut milk you can use whole milk plus 1 tsp coconut extract if you dont have canned, but canned full fat gives more coconut flavor. Sour cream can be swapped 1:1 with plain Greek yogurt, same texture and tang. For a dairy free version use full fat coconut cream and a vegan yogurt or sour cream alternative.

Any tips for toasting the shredded coconut for the topping?

Spread coconut in a thin layer on a baking sheet and bake at 350 F for 3 to 6 minutes, stirring every minute or so until it's light golden. Watch it close cause it burns fast. Let it cool before pressing onto frosted sides or sprinkling on top.

Can I make this cake ahead or freeze it?

Yes. The pineapple filling and buttercream keep 3 days in the fridge. Cake layers freeze well up to 1 month, wrapped tightly. Thaw layers in the fridge overnight before assembling. A fully frosted cake will keep 1 to 2 days refrigerated, longer and the coconut can soften.

Can I turn the recipe into cupcakes or a sheet cake?

Absolutely. For cupcakes fill liners about 2/3 full and bake about 18 to 22 minutes at the same temp, until a toothpick comes out clean. For a 9×13 sheet bake around 25 to 35 minutes, start checking at 25. Bake times vary so use doneness not just time.

Moist Tropical Coconut Cake With Pineapple Filling Recipe Substitutions and Variations

All-purpose flour
- Cake flour: For each cup AP, remove 2 tablespoons flour and add 2 tablespoons cornstarch, sift once or twice. Gives a lighter crumb.
- Whole wheat pastry flour: Use 1:1 for a nuttier, slightly denser cake — works well if you don’t mind the flavor change.
- Gluten-free 1:1 baking blend: Use equal volume of a trusted blend that contains xanthan gum, no extra changes usually needed.
Unsalted butter (in cake or frosting)
- Solid coconut oil: Use 1:1 by volume for butter in cakes, adds coconut flavor and keeps it dairy free.
- Neutral vegetable oil (like canola): Use about 3/4 cup oil for every 1 cup butter called for, the cake will be moist but less buttery.
- Vegan stick margarine: Use 1:1 by volume for a direct dairy free swap, same texture in frosting and batter.
Eggs
- Flax “egg”: 1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes. Good binder, but slightly denser result.
- Unsweetened applesauce: 1/4 cup per egg, keeps cake moist, expect a milder rise and a touch of apple flavor.
- Silken tofu: 1/4 cup puréed tofu per egg for structure and moisture, neutral flavor and good for vegan cakes.
Full fat canned coconut milk
- Whole milk + 1 to 2 teaspoons coconut extract per cup: keeps richness if you don’t have canned coconut milk.
- Evaporated milk: Use 1:1 for richness, but add a little coconut extract if you want the coconut note.
- Almond or oat milk + 2 tablespoons coconut cream per cup: a lighter dairy free swap that still tastes coconutty.

Pro Tips

1. Drain that pineapple like your life depends on it. Press it in a fine sieve or between paper towels and then cook the filling until it turns clear and thick. Let it chill completely before using or the frosting will melt and the layers will get soggy. If you have time make the filling a day ahead and refrigerate it.

2. Toast most of the shredded coconut for way more flavor but save some untoasted for a softer texture on the sides. Toast in a dry skillet or on a sheet pan in the oven and watch it closely because coconut goes from perfect to burnt fast.

3. Use room temperature butter and eggs so the batter mixes smoothly and traps air. Beat the butter and sugar until light and fluffy and scrape the bowl often. Fold in the coconut by hand and stop as soon as it’s combined or the cake will get tough.

4. Chill the layers briefly before leveling and do a thin crumb coat then chill again to set it. That makes the final frosting step so much cleaner. If your frosting is too stiff add a teaspoon or two of canned coconut milk at a time, if it’s too soft add a bit more powdered sugar.

Moist Tropical Coconut Cake With Pineapple Filling Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I baked an incredibly moist coconut cake filled with sweet pineapple that hides a clever surprise in the center, making it a standout among Tropical Desserts.

Servings

servings

Calories

892

kcal

Equipment: 1. Two 9-inch round cake pans, plus parchment paper and baking spray or flour for lining
2. Stand mixer or hand mixer
3. Mixing bowls (large and medium)
4. Measuring cups and measuring spoons
5. Small saucepan (for the pineapple filling)
6. Fine-mesh sieve or colander and a bowl to catch the drained pineapple
7. Whisk, rubber spatula and wooden spoon for stirring and folding
8. Offset spatula or large knife and bench scraper for leveling and frosting
9. Wire cooling rack and toothpick (to test doneness)

Ingredients

2 1/2 cups (312 g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 cup (230 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temp
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
1 cup full fat canned coconut milk
1/2 cup sour cream
1 cup sweetened shredded coconut, plus 1 to 1 1/2 cups extra for topping
1 (20 ounce) can crushed pineapple, drained
1/4 cup granulated sugar (for filling)
2 tablespoons cornstarch (for filling)
1 tablespoon lemon juice (optional, for filling)
1 cup (230 g) unsalted butter, softened (for frosting)
4 cups (480 g) powdered sugar
1/4 cup canned coconut milk (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt
1 to 2 cups sweetened shredded coconut for coating and garnish

Directions

Make the pineapple filling first so it can cool: drain the 20 ounce can of crushed pineapple really well, reserve a few tablespoons of juice; in a small saucepan mix the drained pineapple, 1/4 cup granulated sugar and 2 tablespoons cornstarch mixed into the reserved juice to make a slurry, add 1 tablespoon lemon juice if you want a bit of brightness, cook over medium heat stirring until thick and clear, remove from heat and chill completely.
Preheat oven to 350 F (175 C). Grease and line two 9 inch round cake pans with parchment and lightly flour them or spray with flour spray.
Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl and set aside.
In a stand mixer or with a hand mixer beat 1 cup (230 g) softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes, scrape the bowl good, then add 4 large eggs one at a time beating after each addition, then mix in 1 teaspoon vanilla extract and 1 teaspoon coconut extract if using.
Combine 1 cup full fat canned coconut milk with 1/2 cup sour cream in a measuring cup. Add the dry flour mixture and the coconut milk mixture to the butter-egg mix in three parts, starting and ending with the dry ingredients, mixing just until combined. Fold in 1 cup sweetened shredded coconut by hand. Don’t overmix or the cake will be tough.
Divide batter evenly between the two prepared pans, smooth the tops, and bake 25 to 30 minutes for 9 inch pans (until a toothpick comes out with a few moist crumbs). Let cakes cool in the pans 10 minutes, then turn out onto wire racks to cool completely.
While cakes cool make the frosting: beat 1 cup (230 g) softened unsalted butter until creamy, gradually add 4 cups (480 g) powdered sugar alternating with 1/4 cup canned coconut milk, add 1 teaspoon vanilla extract and a pinch of salt, beat until smooth and spreadable; if too thick add a little more coconut milk, if too thin add more powdered sugar.
Level the cakes if needed. Place one layer on your serving plate, spread a thin barrier of frosting near the edge then spoon half the cooled pineapple filling into the center leaving a 1/2 inch rim so it doesn't ooze out, spread gently; place the second layer on top and if you have extra filling you can add a bit between layers or on top.
Do a thin crumb coat of frosting over the whole cake and chill 15 minutes to set, then finish with a final coat of frosting. Press 1 to 2 cups sweetened shredded coconut onto the sides and 1 to 1 1/2 cups on top to coat and garnish; for more flavor quickly toast the coconut in a dry skillet until golden and use that as a topping.
Chill the cake 20 to 30 minutes to set the frosting, then bring to room temperature before serving. Tips: make sure the pineapple filling is completely cool so it doesn't melt the frosting, drain the pineapple well so the cake layers don't get soggy, and store the cake covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.