Pineapple cake filling was invented in 1903 when Hawaiian canneries shipped juice-packed fruit to mainland bakeries by accident.
Coconut Cake with Pineapple Filling
Get ready to fall in love with this irresistible coconut cake that has everyone asking for seconds! With light and airy coconut layers, a zesty pineapple filling that adds a burst of flavor, and a luscious cream cheese coconut frosting that’s downright dreamy, this dessert is the ultimate tropical treat. Perfect for any celebration or just because—your taste buds will thank you!
Prep
30
min
Cook
35
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 20 oz crushed pineapple (567 g)
🥛Dairy & Eggs(3)
- 1/2 cup butter (114 g)
- 8 oz cream cheese (227 g)
- 5 egg whites
🫙Pantry Staples(8)
- 1 Tbsp baking powder (15 ml)
- 1 1/4 cups unsweetened canned coconut milk (300 ml)
- 1 to 2 Tbsp coconut milk (or milk) (15-30 ml)or milk
- 2 Tbsp cornstarch (30 ml)
- 2 cups flour (250 g)
- 4 to 5 cups powdered sugar (800-1 g)
- 2 cups sugar (400 g)
- 2/3 cup sugar (134 g)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
📦Other(2)
- 1 1/2 tsp coconut extract (7.5 ml)
- 1 cup shredded sweetened coconut (240 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F. Line two 8-inch pans with parchment paper and spray.
- 2
For the cake, mix flour, baking powder, and salt. Beat butter until fluffy, then add sugar. Mix in coconut milk and coconut extract. Add dry mix and beat for 2 minutes. Whip egg whites to stiff peaks and fold in. Bake for 25 to 35 minutes. Cool completely, then slice each cake in half to create 4 layers.
- 3
For the pineapple filling, cook crushed pineapple, sugar, and cornstarch in a saucepan for 5 to 8 minutes until thick and glossy. Cool.
- 4
For the frosting, beat butter and cream cheese. Add powdered sugar and coconut milk until fluffy. Stir in shredded coconut.
- 5
To assemble, layer cake, half the pineapple filling, cake, frosting, cake, remaining filling, and cake. Frost all over and add extra coconut if desired. Chill for 4 hours (overnight is even better).
💡 Pro Tips
- ✓Bring coconut milk to room temperature (68-72°F) before adding to butter mixture to prevent the fat from seizing and creating a curdled texture.ingredient68-72°F
- ✓Whip egg whites to exactly 'stiff peaks' stage (peaks hold their shape when beaters are lifted) but not beyond, as over-whipped whites break down and deflate the cake by 30-40%.technique30-40% deflation risk
- ✓Cook pineapple filling to exactly 185°F internal temperature so cornstarch fully activates and creates a gel that won't weep moisture into cake layers during assembly.timing185°F
- ✓Chill assembled cake for minimum 4 hours because cream cheese frosting needs time below 40°F to firm up and prevent sliding layers.timing4 hours at 40°F
- ✓Toast shredded coconut at 325°F for 3-5 minutes before adding to frosting to remove excess moisture and intensify flavor through Maillard reactions.technique325°F for 3-5 minutes
Share this recipe
Prep
30
min
Cook
35
min
Serves
8
people
Level
intermediate
Share this recipe
Pineapple cake filling was invented in 1903 when Hawaiian canneries shipped juice-packed fruit to mainland bakeries by accident.
Coconut Cake with Pineapple Filling
Get ready to fall in love with this irresistible coconut cake that has everyone asking for seconds! With light and airy coconut layers, a zesty pineapple filling that adds a burst of flavor, and a luscious cream cheese coconut frosting that’s downright dreamy, this dessert is the ultimate tropical treat. Perfect for any celebration or just because—your taste buds will thank you!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 20 oz crushed pineapple (567 g)
🥛Dairy & Eggs(3)
- 1/2 cup butter (114 g)
- 8 oz cream cheese (227 g)
- 5 egg whites
🫙Pantry Staples(8)
- 1 Tbsp baking powder (15 ml)
- 1 1/4 cups unsweetened canned coconut milk (300 ml)
- 1 to 2 Tbsp coconut milk (or milk) (15-30 ml)or milk
- 2 Tbsp cornstarch (30 ml)
- 2 cups flour (250 g)
- 4 to 5 cups powdered sugar (800-1 g)
- 2 cups sugar (400 g)
- 2/3 cup sugar (134 g)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
📦Other(2)
- 1 1/2 tsp coconut extract (7.5 ml)
- 1 cup shredded sweetened coconut (240 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F. Line two 8-inch pans with parchment paper and spray.
- 2
For the cake, mix flour, baking powder, and salt. Beat butter until fluffy, then add sugar. Mix in coconut milk and coconut extract. Add dry mix and beat for 2 minutes. Whip egg whites to stiff peaks and fold in. Bake for 25 to 35 minutes. Cool completely, then slice each cake in half to create 4 layers.
- 3
For the pineapple filling, cook crushed pineapple, sugar, and cornstarch in a saucepan for 5 to 8 minutes until thick and glossy. Cool.
- 4
For the frosting, beat butter and cream cheese. Add powdered sugar and coconut milk until fluffy. Stir in shredded coconut.
- 5
To assemble, layer cake, half the pineapple filling, cake, frosting, cake, remaining filling, and cake. Frost all over and add extra coconut if desired. Chill for 4 hours (overnight is even better).
💡 Pro Tips
- ✓Bring coconut milk to room temperature (68-72°F) before adding to butter mixture to prevent the fat from seizing and creating a curdled texture.ingredient68-72°F
- ✓Whip egg whites to exactly 'stiff peaks' stage (peaks hold their shape when beaters are lifted) but not beyond, as over-whipped whites break down and deflate the cake by 30-40%.technique30-40% deflation risk
- ✓Cook pineapple filling to exactly 185°F internal temperature so cornstarch fully activates and creates a gel that won't weep moisture into cake layers during assembly.timing185°F
- ✓Chill assembled cake for minimum 4 hours because cream cheese frosting needs time below 40°F to firm up and prevent sliding layers.timing4 hours at 40°F
- ✓Toast shredded coconut at 325°F for 3-5 minutes before adding to frosting to remove excess moisture and intensify flavor through Maillard reactions.technique325°F for 3-5 minutes