Tropical Coconut Pineapple Cake

Escape to the Tropics: The Best Coconut Pineapple Layered Cake

Close your eyes for a second. Can you hear the waves crashing? Feel the sand between your toes? No? Well, that’s probably because you’re standing in your kitchen. But don’t worry—I’m about to give you the next best thing to a one-way ticket to Maui.

This Tropical Coconut Pineapple Layered Cake is summer in dessert form. We’re talking fluffy and moist coconut-infused layers, a tangy homemade pineapple jam that tastes like sunshine, and a cloud-like coconut cream cheese frosting. It’s decadent, it’s refreshing, and it’s the perfect excuse to break out those tiny paper umbrellas.

Put on your favorite vacation playlist, and let’s get baking!

Serve this cake cold. There is something about the chilled pineapple and the creamy coconut that feels incredibly refreshing on a hot July afternoon.

Whether you’re hosting a backyard luau or just want to eat your feelings while dreaming of the Caribbean, this cake is your ticket to paradise. Enjoy your tropical escape!

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Tropical Coconut Pineapple Cake

Created by Sue Mun

Makes one, 3 layered 8 inch cake

Ingredients:

For the Coconut Cake:

• 420g All-purpose flour
• 2 3/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 1/4 teaspoon sea salt
• 150g unsalted butter, room temperature
• 280g vegetable oil
• 400g granulated sugar
• 5 egg whites
• 1 large egg
• 2 3/4 teaspoons pure vanilla extract
• 1 tbsp pure coconut extract
• 310g sour cream
• 310g full fat coconut milk
• 1 1/3 cups (110g) shredded sweetened coconut

For the Pineapple Jam Filling:

• 1, 20 oz can (about 2 cups) crushed pineapple with juice
• 30g (about 2 tbsp) unsalted butter
• 100g (1/2 cup) granulated sugar
• a splash of fresh lemon juice
• 1 tsp vanilla extract
• 2 tbsp cornstarch mixed with 2 tbsp water

Coconut Cream Cheese Buttercream

• 1 cup (16 Tbsp; 226g) unsalted butter, softened
• 8 ounces (226g) cream cheese, softened
• 5 cups (600g) powdered sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/8 teaspoon salt

For the Decorating:

• 2 cups (160g) sweetened shredded coconut, toasted

Instructions:

Make the Pineapple Jam Filling:

1. In a small pot, add in all of the ingredients in.
2. Place over the stove and cook over medium high heat. Bring to a simmer and cook for about 10 minutes until the mixture thickens like jam. Pour the hot jam into another bowl and allow the filling to cool off completely before using. Store in the fridge when not in use.

To Make the Coconut Cake:

1. Preheat oven to 350F. Lightly grease 3, 8” round cake pans with baking spray or butter and line the bottom with parchment paper. Set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the oil and mix for about a minute until combined with the butter/sugar.
4. While mixing, slowly add in the egg whites and stir after each pour. Add in the whole egg and mix until combined. Then add in the vanilla extract, coconut extract, and sour cream and mix until smooth again.
5. In 4 increments, fold in the dry ingredients alternating with the coconut milk until all ingredients are combined. Fold in the shredded coconut and mix until combined.
6. Pour batter evenly into prepared cake pans and bake for about 35-40 minutes until a toothpick inserted in the center of the cake comes out clean.
7. Cool off the cakes for about 15 minutes before removing the cakes from the pan. Place them on a cooling rack to cool completely before decorating.

Make the Coconut Cream Cheese Frosting:

1. In a large mixing bowl, cream the softened unsalted butter until smooth. Add in the softened cream cheese and cream it together with the butter until smooth. Add in half of the powdered sugar and both of the extracts and mix until smooth. Add in the rest of the powdered sugar and mix until smooth and combined. Add in some coconut milk or whole milk if needed to thin it out. Place the frosting in the fridge to harden up a bit before using.

To Assemble and Decorate:

1. Fill a large piping bag with the coconut cream cheese frosting and cut off the end to create a big enough hole for piping.
2. On a serving tray or a cake drum, place one layer of the coconut cake on the tray. Pipe a ring of cream cheese frosting around the edges of the cake. Spoon about 1/2 cup of pineapple jam filling in the center and evenly spread the filling. Place another cake on top and repeat the layering and stacking. It may be best to place the cake in the fridge for about 30 minutes before stacking another cake on top to make sure that the cream cheese hardens and prevents the pineapple jam from spilling out.
3. Place the entire cake in the fridge for about 1 hour to set before decorating.
4. Carefully cover the outside of the cake with the coconut cream cheese frosting and make it even using an offset spatula. It does not need to be perfectly smooth since we are covering it with untoasted or toasted coconut flakes.
5. Cover the sides and top with some toasted or untoasted coconut flakes.
6. Slice and serve the cake cold and enjoy!

Sue Mun