Coconut Cake with Pineapple Filling – Moist, Tropical Dessert Recipe

Introduction

Coconut cake with pineapple filling is the kind of dessert that instantly transports you to a tropical island. It blends the sweet, nutty flavor of coconut with the bright, tangy notes of pineapple in a way that feels both nostalgic and refreshing. Whether you’re planning a summer celebration, a birthday party, or just want to treat yourself to something special, this cake is a perfect choice.

Many people associate coconut cake with Southern traditions, where it’s often a centerpiece for holidays and family gatherings. Add a pineapple filling to the mix, and you have a moist, flavorful twist that elevates the classic recipe. The pairing creates a balance of texture and taste that’s hard to resist. Soft, fluffy coconut cake layers soak up the juicy pineapple while the coconut flakes on top give a subtle crunch.

You don’t need to be a professional baker to master this cake. With a few simple ingredients and some patience, you can create a homemade dessert that looks impressive and tastes even better. And the best part? This recipe is flexible. You can adjust the sweetness, texture, or even the type of frosting to suit your taste. From Sunday brunch to summer weddings, this coconut cake with pineapple filling is always a crowd-pleaser.

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Ingredients Needed

Below is a detailed table with ingredients along with approximate calorie counts per serving. These values are estimates based on standard ingredient brands.

Ingredient	Quantity	Estimated Calories
All-purpose flour	2 ½ cups	1140
Granulated sugar	2 cups	1548
Unsalted butter (softened)	1 cup	1628
Eggs	4 large	280
Baking powder	2 ½ teaspoons	5
Baking soda	½ teaspoon	1
Salt	½ teaspoon	0
Buttermilk	1 cup	152
Vanilla extract	2 teaspoons	24
Sweetened shredded coconut	1 ½ cups	600
Crushed pineapple (in juice)	1 can (20 oz)	300
Cornstarch (for thickening filling)	2 tablespoons	60
Powdered sugar (for frosting)	3 cups	1200
Cream cheese (softened)	8 oz	800
Coconut milk (for frosting)	¼ cup	100

Total Estimated Calories for Entire Cake: 7838
Calories Per Slice (12 slices): Approximately 653

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Step-by-Step Cooking Instructions

1. Prepare the Pineapple Filling
Pour the crushed pineapple with juice into a saucepan. Stir in the cornstarch until fully dissolved. Cook over medium heat, stirring constantly. The mixture will begin to thicken after 5 to 7 minutes. Once it reaches a jam-like consistency, remove from heat and let it cool completely. You can refrigerate it to speed up the process.

2. Make the Cake Batter
In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Mix until just combined. Gently fold in the shredded coconut.

3. Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare the Frosting
Beat the softened cream cheese until smooth. Add in powdered sugar gradually, followed by coconut milk. Beat until fluffy and smooth. If the frosting is too thick, add a splash more coconut milk.

5. Assemble the Cake
Place one cake layer on a serving plate. Spread the cooled pineapple filling evenly on top. Add the second cake layer and cover the entire cake with the coconut cream cheese frosting. Press extra shredded coconut around the sides and on top of the cake for texture and flavor.For more delicious ideas, don’t miss Tres Leches Cake which pairs perfectly with this recipe.

6. Chill Before Serving
Refrigerate the cake for at least one hour before serving. This helps the layers set and allows the flavors to blend beautifully.

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Tips for Customizing the Recipe

Adding your own twist can make this tropical dessert even more delightful. Here are some expert suggestions:

Use Toasted Coconut
To enhance flavor, toast the coconut flakes before adding them to the batter or decorating the cake. Toasting adds a nutty depth that complements the sweet pineapple.

Add a Rum Infusion
Brush the cake layers lightly with coconut or spiced rum before adding the pineapple filling. It brings an adult flair to the dessert, perfect for celebrations.

Swap the Frosting
If you prefer a lighter topping, consider using whipped cream instead of cream cheese frosting. Add a hint of coconut extract for extra flavor.

Use Fresh Pineapple
If canned pineapple isn’t your thing, go for fresh pineapple. Just chop it finely and cook it down with a little sugar and water until thickened.

Make it Gluten-Free
Replace all-purpose flour with a gluten-free baking blend. Ensure all other ingredients used are gluten-free certified.

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Nutritional Information

Here’s a closer look at the nutrition breakdown per slice (based on 12 servings):

• Calories: 653
• Total Fat: 34g
• Saturated Fat: 22g
• Cholesterol: 100mg
• Sodium: 240mg
• Carbohydrates: 78g
• Sugars: 55g
• Protein: 6g
• Fiber: 2g

This cake is rich and indulgent. While it’s not intended for everyday snacking, it’s a fantastic treat for special occasions. Pair it with fresh fruit or tea to balance out the sweetness.

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Serving Suggestions

For best presentation, serve the coconut cake chilled but not cold. Let it sit at room temperature for 15 to 20 minutes before slicing. Garnish each slice with a wedge of pineapple or a maraschino cherry for extra flair.

Pairing the cake with a warm beverage like black tea, chai, or even a lightly roasted coffee enhances the tropical notes. For a summer party, it also goes well with sparkling water infused with mint or lime.

This cake makes a beautiful centerpiece. Serve it on a cake stand, surrounded by tropical flowers or fresh fruit. If you’re entertaining, consider offering mini cake slices or cupcakes using the same recipe.

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FAQs

Can I make this cake in advance?
Yes, it stores well. Prepare the cake a day ahead and refrigerate it. Let it come to room temperature before serving for best flavor.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. The frosting helps keep the cake moist.

Is it possible to freeze this cake?
Yes, you can freeze individual slices. Wrap them tightly in plastic wrap, then foil. Thaw in the fridge overnight before eating.

Can I make it dairy-free?
Yes. Use plant-based butter, coconut yogurt instead of buttermilk, and a dairy-free cream cheese alternative for the frosting.

What frosting works best for humid weather?
If you’re serving this cake outdoors or in a warm climate, opt for a buttercream frosting with a higher fat content to prevent melting.

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Conclusion

Coconut cake with pineapple filling offers a wonderful blend of creamy, fruity, and nutty flavors. It’s more than just a dessert — it’s an experience that feels like a mini vacation with every bite. Whether you’re baking it for family, friends, or yourself, this recipe delivers both comfort and celebration in one slice.