This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream! It’s the perfect Easter dessert or anytime treat! With step by step VIDEO.
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Easter has got to be one of the best times of the year.
The sun is (hopefully) shining, Spring is in the air and it smells fresh.
Or like mud.
But either way, after coming out of a winter like we have just had (super, totally miserable and more so than usual for chilly Manitoba), I am ready for all the things that remind me of the warmth on the horizon.
Two of those things?
Pineapple and coconut.
Together they have such a fresh, tropical vibe that seems to be so welcome on the Easter dessert table. And in cake form with a slather of cream cheese frosting?
Ain’t nobody complaining.
Except all of the coconut haters, and then do we even care? If they don’t want their slice I’ll gladly eat it!
How to make Pineapple Coconut Cake:
- Start with the cake. This is a homemade pineapple cake made with crushed pineapple, shredded coconut, coconut milk and coconut extract for big tropical flavor.
- Bake your cakes and make sure they are completely cool before filling and frosting (they can even be frozen solid!).
- Make your filling: the filling here is a simple crushed pineapple and instant vanilla pudding mixture. We made the cake from scratch and I don’t feel bad about using a pudding mix to speed things up here!
- Make your frosting: this is a coconut cream cheese frosting. It’s quite sweet and it stands up to being piped and on the sides of a tall cake. If you want something lighter, I recommend the cream cheese whipped cream from my Funfetti Cake recipe.
How to make Cream Cheese Frosting:
This cream cheese frosting is my frosting of choice these days (when it’s not whipped cream or Swiss meringue buttercream!). It’s simple to make, and has a bit of tang that I find cuts through a bit of sweetness.
It is still quite sweet, so feel free to add the sugar gradually so you can adjust to your tastes (keep in mind though that the sugar is what makes it firm, so if you reduce too much it won’t be as thick and sturdy).
The important things to remember are:
- room temperature cream cheese and butter (this prevents lumps)
- add the sugar gradually, and don’t forget the salt. A bit of salt helps to balance out that super sweet taste
How to make this Pineapple Coconut Cake ahead:
This Pineapple Coconut Cake is easy to make ahead!
I find that cake is easier to slice if it has been chilled for 8-24 hours, so I actually prefer to make it the day before or in the morning if we’re having it after dinner.
The cake layers themselves can be refrigerated up to 3 days or frozen up to 3 months (see below for details).
The assembled cake and pineapple filling can be made and refrigerated up to 3 days before assembling.
The cream cheese whipped cream is best made the day of or day before serving as whipped cream doesn’t hold long term.
The assembled Pineapple Coconut Cake can be stored up to 24 hours before serving.
How to freeze this Pineapple Coconut Cake:
- Remove each layer from the pan and wrap tightly in plastic wrap or place in a ziploc freezer bag.
- Freeze on a flat surface where it will retain its shape.
- Keep frozen up to 3 months before frosting and serving.
- To thaw, let sit at room temperature for 2-3 hours before frosting and assembling.
More Easter dessert recipes:
- Pineapple Lush Angel Food Cake Roll Recipe
- Hot Milk Cake with Broiled Coconut Frosting
- Easy No-Churn Coconut Cream Pie Ice Cream
- Pineapple Crisp
- Mom’s (Almost) No Bake Pineapple Squares
Pineapple Coconut Cake
written by Ashley Fehr
Ingredients
Pineapple Coconut Cake
- 1/2 cup oil (110g)
- 1/2 cup sour cream (135g)
- 1 1/2 cups granulated sugar (300g)
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup coconut milk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups all purpose flour (295g) fluffed and levelled
- 1 cup crushed pineapple with juice
- 3/4 cup sweetened, shredded coconut
Pineapple Filling
- 1 1/4 cup crushed pineapple with juice
- 1/2 cup milk
- 1 package vanilla instant pudding mix (102g)
Coconut Cream Cheese Frosting
- 1 cup cream cheese room temperature (250g/8oz)
- 1/2 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 4 cups powdered sugar (480g)
- 1 pinch salt
Instructions
Pineapple Coconut Cake
- Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans.
- In a large bowl, whisk together the oil, sour cream and sugar.
- Add eggs, vanilla, coconut extract and coconut milk and whisk until combined.
- Whisk in baking powder, baking soda and salt until completely combined.
- Stir in flour until just incorporated. Slowly stir in pineapple and coconut.
- Divide between prepared pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let cakes cool in the pan for 20 minutes before removing to a wire rack to cool completely. Assemble or wrap and refrigerate or freeze.
Pineapple Filling
- Stir together crushed pineapple with juice, milk and pudding mix until smooth.
- Set aside until thickened.
Coconut Cream Cheese Frosting
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add the butter and beat on high until smooth.
- Add the vanilla, coconut extract and salt and beat until combined.
- Add the powdered sugar in 3 or 4 batches, beating well after each addition and tasting near the end to ensure the frosting reaches your desired level of sweetness. Add a touch more salt or coconut extract if desired.
Assembly
- Plate on cake layer on a cake plate and spread with half of the pineapple filling, being sure to leave a border around the edge.
- Place another cake layer on top and spread with remaining pineapple filling.
- Top with last cake layer and frost as desired, decorating with remaining frosting and toasted coconut as desired.
- You can serve immediately, but I recommend refrigerating 4-6 hours as it will be easier to slice.
Nutrition Information
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Gia says
Can I use coconut oil instead of canola oil for this recipe?
The Recipe Rebel says
Hi Gia! I haven’t tried it myself but it would probably be okay. If you decide to experiment, I’d love to know how it goes!
Reebs says
Hi! I can’t wait to make this cake for my mom for Mother’s Day/her birthday. She loves these flavors. Im just hoping I can execute it nicely. Just a quick question. I have unsweetened coconut but you use sweetened. Does it make a big difference or the sweetened one is needed? Also I want to make in 6in pans do you know how that will affect baking time?
The Recipe Rebel says
Hi Reebs! Using unsweetened coconut is milder in flavor and less sweet so it would change the flavor some. To use 6in pans, your batter won’t fit between 3. It would likely take 4 pans to make it. While I haven’t tested it out myself, for the timing I would start checking it at around 12 minutes. Enjoy!
Katrina Sykes says
Can I use cake mix ?
The Recipe Rebel says
Hi Katrina! I’m sure you could use cake mix instead of making the homemade cake layers. Hope you enjoy it!
Melani says
It was delicious, my family loved it. Thank you very much for sharing! If I would do it again, I would probably just change the filling for a pineapple curd because I could fill the granules of the vainilla pudding mix. Amazing cake and frosting though. Thank you so much 🙏🏻💕
The Recipe Rebel says
Hi Melani! So glad you enjoyed the recipe! Thank you for this kind review!
Janet says
Confused as to the Crushed pineapple AND juice in last step of cake. Seemed like it would be too much liquid, and you didn’t mention juice in the video.
The Recipe Rebel says
Hi Janet, I’m confused too. The pineapple gets added in Step 5 of the cake which is located at the 1 minute and 38 second mark of the video. In the ingredients it says crushed pineapple with juice so it lets bakers know that you don’t have to drain your pineapple before adding it to the cake. Could you clarify with me? Thanks!
Shari says
I loved this cake so much! It was so delicious. I made the recipe just as you said and it turned out so good! I put on the top pina colada gummy bears and made it for Easter! I will be making this again!!! Thanks so much for the recipe!
Ashley Fehr says
Thanks Shari! I’m glad you liked it!
Judy Fielding says
Can you use fresh pineapple in this recipe rather than canned?
Ashley Fehr says
You could, you’d just have to chop it super fine and keep the juices.
Issy says
Hi! I’m ecstatic to be making this recipe for my son’s birthday.
I can’t seem to get sour cream or coconut milk, can I replace the sour cream with greek yogurt? The coconut milk maybe some coconut cream and cow’s milk intead? I’m so sad I can’t get those two ingredients and I was extremely excited to malke this cake. I just don’t want to mess up the recipe. Wonderful recipe and presentation by the way!
Ashley Fehr says
Thank you Issy! I think swapping sour cream with greek yogurt will work fine! For the coconut milk, to keep things simple I would probably swap for milk plus a bit of coconut extract if you have that!
Tracy says
If I don’t use cream cheese icing, because I can’t get cream cheese right now, what kind of frosting could I substitute?
Ashley Fehr says
You could use a buttercream or whipped cream would be great!
Indira Shah says
It says to use 8 inch pans. Would 9 inch pans still work ok?
Ashley Fehr says
9 inch pans will work fine, you will just have thinner layers and they will need less baking time
Michelle says
Hi!
I LOVE that you use instant pudding. It tastes just as good & why would you want to create extra work for yourself, after making such a beautiful & delicious & homemade cake? I think it’s a great call, even if not everyone agrees.
I am making this cake next week & am very excited! My question: I am hoping to make this cake on Friday evening for a party on Saturday evening… Do you think that it can stay fully assembled for 24 hours & still be good? Not sure if there would be need to worry that the filling could make the cake soggy after such a long time?
Really appreciate your thoughts on this! Thank you 🙂
Ashley Fehr says
Hi Michelle! I think it would be fine sitting for 24 hours! I like my cake moist so it’s not usually something I worry about much, but I don’t think it would be a problem
Heather says
Just a question, the Coconut Cream Cheese Frosting doesn’t list salt as an ingredient, but step 2 advises to beat in the vanilla, coconut extract, and salt. Should there be salt, and if so, how much?
Ashley Fehr says
Sorry about that! I have updated the recipe
Karol says
What size pudding box do you use? The grams listed do not match up to the small or large box.
Ashley Fehr says
If you’re in the U.S. your box may list ounces instead? It is the 4 serving size.
Lisa says
Do you have a preference of oil that you use ?
Ashley Fehr says
I use canola oil for all my baking
Karen says
Why would you work to make the cake and frosting from scratch, and then use a boxed pudding mix for the filling? Homemade vanilla pudding from scratch is easy and tastes so great! It’s just eggs, cornstarch, sugar, milk and real vanilla extract! I have made it with Vanilla Almond milk since my son developed a dairy allergy! It takes all of 15 minutes!
Ashley Fehr says
Wonderful! Go for it! 🙂
Cyn says
Ok KAR-EN🥴😒
jACKIE says
hI
hOW MUCH TOASTED COCONUT DID YOU USE TO DECORATE THE CAKE.
Ashley Fehr says
Maybe 1/4 cup? You can really use as much as you want!