Coconut Layer Cake with Pineapple Filling
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Moist, tropical, and made for summer, this Coconut Layer Cake with Pineapple Filling is a dreamy combo of two soft cake layers, sweet-tart crushed pineapple, and creamy buttercream frosting. Whether you’re planning a celebration, a backyard get-together, or just craving something bright and fruity, this cake brings the sunshine.
It’s a crowd-pleaser that looks impressive but comes together in simple steps, and that pineapple filling? It’s the secret weapon. Sweet, tangy, and made ahead in minutes, it transforms the whole cake into a tropical showstopper!
Not a Vacation, but Pretty Close.
It’s cozy and light all at once, with that feel-good, homemade vibe that makes it perfect for a slow Sunday or a low-key celebration.
This pineapple and coconut layer cake is the kind of cake that makes people smile mid-bite. Familiar, a little nostalgic, and just different enough to remember.
I’ve made it for brunches, birthdays, and those days when you just want to bake for the sake of it. Every time, it feels like a small win. Sam x
Ingredients you’ll need
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Superfine sugar (caster sugar)
- Eggs
- Whole milk
- Extra virgin olive oil (or vegetable oil)
- Canned crushed pineapple
- Reserved pineapple juice
- Desiccated coconut
- Cornstarch
- Vanilla extract
- Powdered sugar
- Shredded coconut
Can I use canned pineapple tidbits instead of crushed pineapple?
I don’t recommend it. Pineapple tidbits and chunks are much larger and can throw off the texture of the cake. They also make it harder to slice even cake layers. If needed, you can make your own crushed pineapple by blending tidbits, but be cautious, blending releases excess juice that can water down the batter or filling.
Want to do it anyway? Learn how to make crushed pineapple at home and use only what’s needed, including just a touch of the juice to avoid soggy results.
What type of coconut is best for the cake batter?
Use unsweetened desiccated coconut, also known as fine shredded coconut. It’s dry and finely textured, blending easily into the batter without overpowering it. Avoid sweetened flaked coconut, it’s much moister and can throw off the balance of sweetness and structure.
Can I decorate the cake with fresh pineapple?
Absolutely! Add thin slices or chunks of fresh pineapple after frosting for a beautiful touch. Just pat them dry with paper towel to prevent extra moisture from seeping into the cake or frosting.
Tips for making the cake layers even and flat?
Let the cake cool completely before slicing. Measure the total height and score a guideline halfway (about 1.5 inches from the base if it’s 3 inches high). Use a long serrated knife to slice slowly and evenly. Clean, even layers = perfect filling and frosting distribution.
Try these pineapple recipes next
Coconut Cake with Pineapple Filling
Ingredients
Method
- Drain Pineapple: Before starting the cake, thoroughly drain one can of crushed pineapple using a fine-mesh sieve. Press gently to remove as much juice as possible. Reserve the juice for use in the cake and frosting. You should have about 3/4 – 1 cup of the drained crushed pineapple. If you have more, I recommend not adding more than 1 cup to the cake.
- Preheat Oven & Grease Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter and line with parchment paper. Tip: For a non-stick pan, line the base with a circle of parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.

- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, coconut, baking powder, and salt. Set aside.
- Cream: In a separate large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter, sugar and vanilla extract to the bowl. Beat for 2 minutes until pale and creamy, scraping down the sides as needed.
- Add Eggs: Add eggs one at a time, beating for 15 seconds after each addition, and scrape down the sides.
- Add Liquids: Pour in milk and oil, beating for 20 seconds until well combined.
- Combine with Dry Ingredients: Add the flour mixture and beat until incorporated. Ensure not to over-beat, about 10-15 seconds. If excess flour is visible, gently fold it in with a rubber spatula.
- Fold in Pineapple: Gently fold in the well-drained crushed pineapple and 2 tablespoons of the reserved pineapple juice.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake: Bake for 35-38 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs, not wet batter. The top should spring back when pressed lightly with your finger.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Combine Ingredients: In a medium saucepan, combine the second can of crushed pineapple along with it’s juice, granulated sugar, and cornstarch.
- Cook Filling: Place over a medium heat and bring to a boil, once boiling, continue to boil on medium-high for 2 minutes, stirring constantly. Remove from heat.
- Cool Filling: Pour the filling into a clean bowl and place it in the refrigerator to chill and thicken and while your cake cools.
- Beat Butter: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attached, beat the softened butter for 2 minutes until pale and creamy.
- Add Sugar Gradually: Gradually add powdered sugar, one cup at a time, beating well (about 15 seconds) after each addition.
- Add Pineapple Juice: Add 3 tablespoons of the reserved pineapple juice from the cake and beat for 2 minutes on medium-high until the frosting is light and fluffy.
- Slice the Cake in Half: Once cooled, use a long serrated knife to slice the cake horizontally into two even layers.
- Apply Buttercream Base Layer: Place the bottom layer of the cake on your serving plate. With an offset spatula or spoon, gently spread about 1/4 cup of the buttercream frosting over this base layer.
- Add Pineapple Filling: Evenly spread all of the cooled, thickened pineapple filling over the buttercream layer you just applied. Be sure to leave a small margin around the edges to prevent the filling from oozing out when the top layer is placed.
- Add the Top Layer: Carefully place the second layer of cake on top of the filling, aligning it well and gently pressing down to secure it.
- Frost the Cake: Use the offset spatula to apply and smooth the remaining buttercream frosting over the top and all sides of the cake. Ensure the entire cake is evenly covered with frosting.
- Decorate with Coconut: Sprinkle shredded coconut over the frosted cake, pressing it lightly into the sides to adhere well.
- Chill Before Serving: Refrigerate the frosted cake for at least 20 minutes before slicing. This helps set the filling and frosting, making it easier to cut clean slices.
- Serve: After chilling, the cake is ready to be sliced and served. Enjoy!
Nutrition
Notes
- Store cake in an airtight container at room temperature, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.
- To freeze, wrap the entire cake or individual slices first tightly in plastic wrap and then in aluminum foil. This cake can be frozen for up to 3 months.
- To thaw, transfer the cake from the freezer to your refrigerator while it’s still wrapped. Allow it to thaw slowly for several hours or up to 24 hours before serving.
- Pineapple Filling: Prepare a day ahead, cool, cover, and refrigerate. Allow to soften at room temperature for 20-30 minutes before using.
- Buttercream Frosting: Make a day ahead, cover, and refrigerate. Soften at room temperature, then re-whip to restore fluffiness before use.
- Cake: Bake the cake a day in advance, cool, and store covered at room temperature. Slice horizontally into two layers the next day before filling and frosting.
Tried this recipe?
Let us know how it was!