Pineapple Coconut Dream Cake

I’ve baked a delightful Pineapple Coconut Dream Cake featuring moist coconut-infused layers, a creamy pineapple filling, and a fluffy whipped topping. It’s a tropical treat that brings sunshine to every bite and looks gorgeous on any dessert table.

Why You’ll Love This Recipe

I love how the sweet, juicy pineapple pairs perfectly with the rich coconut flavor—each slice tastes like a tropical vacation. The cake is both light and indulgent, and it’s an impressive dessert that’s surprisingly easy to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Unsweetened shredded coconut (plus extra for topping)

• Eggs

• Coconut milk (canned)

• Vegetable oil or melted butter

• Vanilla extract

For the pineapple filling:

• Fresh or canned pineapple, finely chopped (drained if canned)

• Sugar (if fresh pineapple isn’t sweet enough)

• Cornstarch (optional, for thickening)

For the whipped coconut topping:

• Heavy whipping cream or whipped topping

• Powdered sugar

• Coconut extract (optional)

Directions

1. Preheat the oven to 350 °F (175 °C). Grease and flour two 8- or 9-inch round cake pans; line bottoms with parchment rounds for easy removal.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and shredded coconut.

3. In another bowl, beat eggs with coconut milk, oil (or melted butter), and vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and stir until just combined.

5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

6. Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

7. Meanwhile, prepare the pineapple filling: in a small saucepan, combine chopped pineapple and sugar; cook over medium heat until mixture simmers. If it’s too thin, sprinkle in a bit of cornstarch and cook until thickened. Let cool.

8. In a chilled bowl, whip heavy cream with powdered sugar (and coconut extract, if using) until stiff peaks form.

9. To assemble: place one cake layer on a serving plate, spread the pineapple filling evenly on top, then spread a layer of whipped cream over it. Top with the second cake layer, then frost the top and sides with the remaining whipped cream.

10. Press additional shredded coconut onto the sides and sprinkle some on top for garnish. Chill the cake for at least 30 minutes before slicing to help it set.

Servings and timing

Makes about 12–14 servings.

• Prep time: 20 minutes

• Bake time: 25–30 minutes

• Cooling, filling, whipping: 30–40 minutes

• Assembly and chilling: 30 minutes

• Total time: approximately 2 hours

Variations

• Mini cakes: Use three 6-inch pans for tiered individual cakes.

• Coconut-lime twist: Add lime zest to the whipped cream and/or pineapple filling for added brightness.

• Cream cheese frosting: Fold softened cream cheese into the whipped cream for a tangier topping.

• Crunchy layer: Sprinkle chopped macadamia nuts between the pineapple filling and cake layers for extra texture.

• Vegan option: Use coconut cream whipped topping and dairy-free milk; bind the cake with flax eggs.

Storage/reheating

I store leftover cake covered in the fridge for up to 4 days. Since it’s best served chilled, I take slices out about 10 minutes before serving for slight softening. This cake isn’t suitable for freezing once assembled, as the coconut and whipped layers can become watery.

FAQs

Can I use canned crushed pineapple?

Yes—drain it well and reduce or skip added sugar, depending on sweetness. I sometimes cook it briefly to thicken before using.

How do I prevent the cake from collapsing under the whipped cream?

I chill the cake layers thoroughly before assembly and use a firm whipped cream (stiff peaks) to support the layers.

Can I use frozen pineapple?

Absolutely. I thaw and drain it completely, then cook off extra moisture before using in the filling.

Is coconut extract necessary?

It’s optional, but I find it amplifies the coconut flavor beautifully. If I skip it, the cake is still delicious.

Can I freeze unfilled cake layers?

Yes—I wrap cooled layers tightly in plastic and freeze for up to 2 months. When ready, I thaw them in the fridge before assembling.

Conclusion

This Pineapple Coconut Dream Cake is a tropical delight that brings bright, creamy, and tender textures together in one stunning dessert. I love how festive it looks and how easy it is to adapt to different flavor twists. It’s a perfect choice for celebrations—or anytime I crave a taste of paradise in cake form!