Prep Time 25 minutes
Cook Time 30-35 minutes
Cooling Time 1 hour
Total Time 2 hours (approx.)
Yield 12-14 slices
Difficulty Intensity Moderate (requires layering and frosting, but no advanced techniques)
Intensity Key:
🟢 Easy | 🟡 Moderate (you are here) | 🔴 Advanced
Why You’ll Love This Cake
Big tropical flavor – Real pineapple + coconut milk + shredded coconut.
Ultra-moist texture – Crushed pineapple keeps the crumb soft for days.
Make-ahead friendly – Frosts beautifully and stays fresh.
No complicated piping – A rustic or smooth frosted look both work.
Ingredients
For the Cake
2 ½ cups (315g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
1 tsp coconut extract (optional, for extra punch)
¾ cup (180ml) full-fat coconut milk (shake can well before opening)
1 cup (240g) crushed pineapple, drained (reserve 2 tbsp juice for frosting)
½ cup (40g) sweetened shredded coconut
For the Coconut Cream Cheese Frosting
8 oz (226g) cream cheese, full-fat, softened
½ cup (113g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
2 tbsp reserved pineapple juice
½ tsp coconut extract
¼ cup (20g) toasted shredded coconut (for garnish)
For Garnish (Optional)
Toasted coconut flakes
Dried pineapple flowers or fresh pineapple chunks
Maraschino cherries
Equipment Needed
Two 9-inch round cake pans
Parchment paper
Electric mixer (hand or stand)
Cooling rack
Offset spatula
Medium and large mixing bowls
Instructions
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease two 9-inch round pans, line bottoms with parchment paper, then grease parchment. Dust lightly with flour.
Drain crushed pineapple in a fine-mesh sieve. Press lightly with a spoon to remove excess liquid. Reserve 2 tablespoons of the juice for the frosting.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
In a large bowl, beat softened butter and sugar on medium speed until light and fluffy (about 3 minutes). Scrape down sides.
4. Add Eggs & Extracts
Add eggs one at a time, beating well after each addition.
Mix in vanilla and coconut extract.
5. Alternate Dry & Coconut Milk
With mixer on low, add â…“ of the flour mixture until just combined.
Add ½ of the coconut milk, mix gently.
Repeat: flour → remaining coconut milk → final flour mixture. Do not overmix.
6. Fold in Pineapple & Coconut
Using a spatula, gently fold in the drained crushed pineapple and ½ cup shredded coconut until evenly distributed.
7. Bake
Divide batter evenly between the two prepared pans. Smooth tops.
Bake for 30-35 minutes until a toothpick inserted in center comes out clean (a few moist crumbs are fine).
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely (about 1 hour). Do not frost warm cakes.
8. Make the Frosting
In a large bowl, beat softened cream cheese and butter until smooth and lump-free (about 2 minutes).
Gradually add powdered sugar, 1 cup at a time, beating on low until incorporated.
Add reserved 2 tbsp pineapple juice and ½ tsp coconut extract. Beat on medium-high for 1 minute until fluffy.
9. Assemble the Cake
Place one cooled cake layer on a serving plate or cardboard round.
Spread about ¾ cup frosting evenly over the top.
Place second layer on top (bottom-side up for a flat top, if desired).
Frost top and sides with remaining frosting. Use an offset spatula for swirls or a smooth finish.
Press toasted coconut gently onto the sides and sprinkle over the top.
10. Chill & Serve
Refrigerate cake uncovered for 30 minutes to set the frosting.
Remove from fridge 15 minutes before serving for best flavor and texture.
Slice with a warm, clean knife (run under hot water and wipe dry between cuts).
Storage & Make-Ahead Tips
Room temperature: 2-3 hours (if cool room, <70°F).
Refrigerator: Store in airtight container for up to 5 days.
Freezer (unfrosted): Wrap cooled layers tightly in plastic wrap + foil; freeze up to 3 months. Thaw overnight in fridge before frosting.
Freezer (frosted): Flash freeze uncovered for 1 hour, then wrap. Thaw in fridge overnight.
Expert Notes & Swaps
Lighter version: Use reduced-fat coconut milk (cake will be slightly less tender) and light cream cheese.
Gluten-free: Substitute 1:1 gluten-free baking flour (with xanthan gum).
Extra tropical: Add ½ cup macadamia nuts (chopped) to the batter.
No coconut extract? Use 1 tsp rum extract or 2 extra tsp vanilla.
Troubleshooting
Problem Solution
Cake is dense Don’t overmix after adding flour. Measure flour by spooning into cup, not scooping.
Frosting too thin Chill frosting 15 minutes, then re-whip. Add more powdered sugar 2 tbsp at a time.
Topping burns Toast coconut on a baking sheet at 325°F for 3-5 min, watching constantly.
Nutrition Information
*Per serving (1 slice, approx. 1/12 of cake – with frosting and toasted coconut garnish)*
Nutrient Amount
Calories 615 kcal
Total Fat 33g
– Saturated Fat 21g
– Trans Fat 0g
Cholesterol 115mg
Sodium 310mg
Total Carbohydrates 75g
– Dietary Fiber 2g
– Total Sugars 58g
– Includes Added Sugars 45g
Protein 7g
Vitamin D 0.3mcg (2% DV)
Calcium 68mg (5% DV)
Iron 1.8mg (10% DV)
Potassium 185mg (4% DV)