Tropical Pineapple Coconut Cake with Whipped Cream Frosting

This pineapple coconut cake recipe brings together moist coconut layers and a thick, bright pineapple filling in a clean, sliceable dessert that holds beautifully on the plate. The combination of coconut milk, buttermilk, and shredded coconut gives the base a rich, soft texture, while the cooked pineapple layer adds tang and structure. It’s a classic coconut pineapple cake recipe built for summer birthdays, spring brunches, or anyone craving tropical desserts. This coconut cake with pineapple layers finishes with whipped cream frosting, delivering a coconut dream that feels light but satisfying.

This cake holds together because of its balance between structure and softness. The cake layers get moisture from full-fat coconut milk and buttermilk, but still bake up with enough strength to support the pineapple filling without sliding apart. Using both baking powder and baking soda gives the batter a balanced lift.

The shredded coconut helps retain moisture during baking and adds texture to the crumb. It’s evenly folded in, so it doesn’t clump. The result is a cake that stays soft for days but never soggy. Compared to sponge-based tropical cakes, this one doesn’t require syrup for moisture. The ratio of wet to dry ingredients does the job cleanly.

You’ll get better structure by using two 8-inch pans rather than one deep pan. The thinner layers cool faster, stay flat, and absorb the filling more evenly. I’ve tested with three pans as well. it works, but the layers dry more quickly.

Here’s another example of a cake with clean layering: Simple Vanilla Cake. That recipe taught me how thinner layers help control texture.

Ingredient Breakdown and Why They Matter

Full-fat coconut milk adds fat and liquid without thinning the batter too much. Skimmed versions don’t hold the same structure. Buttermilk adds acidity, softening the crumb and reacting with the baking soda for extra lift.

Butter over oil gives a tighter crumb. It creams well with sugar and helps the cake hold shape once sliced. I use granulated sugar here instead of brown, because it keeps the crumb light and lets the coconut and pineapple flavors stay clean.

The combination of vanilla extract and coconut extract adds depth. Coconut extract is optional, but it does boost that signature tropical profile. I don’t recommend imitation brands, real extract has a gentler flavor.

For the filling, canned crushed pineapple works better than fresh. The fiber in fresh pineapple prevents it from thickening properly unless it’s cooked longer, which changes the flavor. Draining and reserving the juice is key. You’ll use the juice to cook the filling into a thick, glossy layer that sets as it cools.

This frosting is simple, but you can add cream cheese for stability. For example, in this Simple Birthday Cake, I use a similar whipped cream frosting, but without pineapple.

Spotlight: The Pineapple Filling

This filling doesn’t come from a jar. It’s cooked fresh from crushed pineapple, juice, sugar, lemon, and cornstarch. That lemon sharpens the sweetness without making the filling tart. It thickens to a spoonable gel that won’t bleed into the cake once cooled.

You’ll know it’s ready when it looks glossy and starts pulling away slightly from the sides of the pan. Undercooked filling stays loose and makes the cake slip. Overcooked filling turns gummy and stiff. Five to seven minutes is the window I trust.

If you don’t have lemon juice, you can use orange juice, but it dulls the flavor slightly. This element matters, it anchors the cake and gives that bright contrast against the soft coconut crumb.

A similar layered technique appears in my Chocolate Eclair Cake, though that recipe leans creamy and cold, rather than fruity.

How to Make This Cake Without Slipping Layers

After baking, the cakes must cool completely before assembly. Even a slight warmth causes the filling to loosen the layers. I cool mine 10 minutes in the pan, then transfer to a wire rack. That extra airflow keeps the bottom from turning dense.

The whipped cream must hit soft peaks before spreading. If you’re adding cream cheese, blend it separately and fold in with care. Over-whipping the cream turns it grainy. Under-whipping makes it run.

Once assembled, the cake should chill for at least 30 minutes before slicing. I sometimes leave it overnight for cleaner cuts, like I do with the Lemon Mascarpone Cake, which also has a creamy-soft interior that firms beautifully once cold.

Serving and Saving This Coconut Dream

This pineapple coconut cake holds in the fridge for two to three days, covered lightly. The whipped cream sets well, especially with cream cheese, and the pineapple keeps its shape. I don’t recommend freezing the fully frosted version, but you can freeze unfrosted layers for up to a month.

Let them thaw at room temperature before filling. The cake texture stays soft, even after freezing.

This cake serves clean slices at room temperature or slightly chilled. For serving, I often sprinkle toasted coconut on top. A few fresh pineapple wedges or mint leaves sharpen the look.

You can also serve it with mango sorbet, fresh berries, or light citrus ice cream. It fits in with tropical desserts, but still holds its own at a winter table.

Save This Pineapple Coconut Cake Recipe

If you love coconut desserts, pin this cake to your Tropical Cakes board so you don’t lose it. I’d love to hear how it turns out for you, especially if you try any variations or swap-ins. Leave a comment below. I always read them, and I respond when I can.