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5 from 3 votes

Pineapple Coconut Cake

This Pineapple Coconut Cake recipe is a real show stopper. Made with moist coconut cake, pineapple curd filling, and luscious coconut buttercream frosting, this cake will be the talk of your summer parties.

Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Yields: 14
Calories: 900
Author: Jen Sobjack


For the filling

For the cake

For the frosting


  • Make the curd
  • Make the pineapple curd according to the recipe instructions.
  • Make the cake
  • In a large bowl, add the egg whites and cream of tartar. Use clean beaters and beat on medium speed until stiff peaks form.
  • Preheat the oven to 325°F. Grease and lightly flour 3 8-inch round cake pans. Place a piece of parchment paper in the bottom or each pan and set them aside. Set aside.
  • In a large bowl, beat the sugar, butter, and oil together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition.
  • Beat in the coconut cream followed by the buttermilk, coconut extract, and vanilla extract.
  • Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture. Beat just until no visible streaks of dry flour remain.
  • Use a silicone spatula and fold in the shredded coconut. Fold 1/3 of the egg whites into the batter until well incorporated. Gently fold the remaining egg whites into the batter until no streaks remain.
  • Divide the batter even between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.

Make the frosting

  • Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
  • Add 2 cups of confectioners' sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time, mixing well after each addition. Stop to scrape down the bottom and sides of the bowl as needed.
  • Add the salt, coconut extract, and the coconut cream, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less coconut cream depending on how soft the butter is.
  • Turn the speed up to medium-high and beat until light and fluffy. Scrape down the bottom and sides of the bowl as needed.

Assemble the cake

  • Place one of the cake layers on a serving plate, bottom side up. Pipe a border of frosting around the outer edge of the cake. Spread half the pineapple curd inside the frosting ring, spreading it all the way up against the frosting.
  • Top with another cake layer, top side up. Pipe another frosting boarder and fill it with the remaining curd.
  • Place the final cake layer over the top, bottom side up.
  • Spread the remaining frosting over the top and sides of the cake. Gently press the shredded coconut into the frosting on top and sides of cake. Garnish with pineapple flowers, if using



  1. You must use cake flour for this recipe. You can use my homemade cake flour but it will not yield the same result as the real one.
  2. I used this tutorial for making pineapple flowers. I also used this mandoline because it is wider than most and will be large enough to slice the pineapple. Set the blade to 3mm for the slice width.