Moist Tropical Coconut Cake With Pineapple Filling Recipe

I just made a Coconut Cake filled with jammy pineapple that stays shockingly moist and yes I’m making you scroll for the recipe.

I am obsessed with this Moist Tropical Coconut Cake With Pineapple Filling because it tastes like sunshine in a fork. I love the shock of tangy crushed pineapple, drained, against ultra-moist crumb, and the toasted unsweetened shredded coconut that sticks to every bite.

I adore how it reads like all my favorite Tropical Desserts wrapped into one sugary, messy slice. But the best part is the texture.

Sticky, soft, slightly chewy. I don’t just like Pineapple Cake.

I go back for seconds, thirds. Serious dessert mood.

No regrets. I will take a big fork and steal more now.

Ingredients

• Flour gives structure and soft crumb.
• Sugar sweetens and helps browning.
• Baking powder lifts and keeps it airy.
• Baking soda helps with rise.
• Salt balances sweetness and flavor.
• Shredded coconut adds chew and texture.
• Eggs bind and add protein.
• Butter brings richness and tender crumb.
• Basically sour cream keeps it moist.
• Coconut milk adds fat and coconut notes.
• Vanilla adds warm, familiar aroma.
• Plus coconut extract boosts coconut flavour.
• Pineapple gives bright, juicy filling.
• Sugar makes the pineapple nice and jammy.
• Cornstarch thickens so filling isn’t runny.
• Lemon juice brightens that sweet filling.
• Cream cheese makes frosting tangy and smooth.
• Butter in frosting adds silky richness.
• Powdered sugar sweetens and firms frosting.
• Vanilla in frosting keeps things classic.
• Plus toasted coconut adds crunch and color.
• Sweetened coconut brings nostalgic sweetness.
• Simple syrup soaks slices and adds shine.

Ingredient Quantities

• 2 1/2 cups (312 g) all purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 cups (120 g) unsweetened shredded coconut
• 3 large eggs
• 1/2 cup (115 g / 1 stick) unsalted butter, softened
• 1 cup sour cream
• 1/2 cup full fat canned coconut milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon coconut extract (optional but nice)
• 1 (20 ounce / 565 g) can crushed pineapple, drained
• 1/4 cup (50 g) granulated sugar for pineapple filling
• 2 tablespoons cornstarch for thickening the filling
• 1 tablespoon fresh lemon juice (for the filling)
• 8 ounces (225 g) cream cheese, softened
• 1/2 cup (115 g / 1 stick) unsalted butter, softened (for frosting)
• 4 cups (480 g) powdered sugar, sifted
• 1 teaspoon vanilla extract (for frosting)
• 1 cup sweetened shredded coconut for garnish, toasted if you like
• Optional simple syrup: 1/4 cup pineapple juice + 2 tablespoons granulated sugar

How to Make this

1. Preheat oven to 350 F (175 C). Grease and line two 9 inch round cake pans with parchment, or use one 9×13 if you prefer; set aside. In a medium bowl whisk together 2 1/2 cups (312 g) flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.

2. In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and a bit fluffy, about 2 to 3 minutes. Add 3 large eggs one at a time, beating well after each, then stir in 2 teaspoons vanilla and 1/2 teaspoon coconut extract if using.

3. Fold in dry ingredients in three additions alternating with 1 cup sour cream and 1/2 cup full fat canned coconut milk, beginning and ending with the dry mix. Mix just until combined; overmixing will make the cake tough. Stir in 1 1/2 cups (120 g) unsweetened shredded coconut.

4. Divide batter between prepared pans and smooth tops. Bake 25 to 30 minutes for 9 inch rounds, or 35 to 40 minutes for a 9×13, until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto a rack to cool completely.

5. Meanwhile make the pineapple filling: drain one 20 ounce (565 g) can crushed pineapple well. In a small saucepan combine drained pineapple, 1/4 cup (50 g) granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon fresh lemon juice. Cook over medium heat, stirring, until thickened and glossy, about 3 to 5 minutes. Cool to room temp.

6. For frosting beat 8 ounces (225 g) softened cream cheese with 1/2 cup (115 g) softened unsalted butter until smooth. Gradually add 4 cups (480 g) sifted powdered sugar and 1 teaspoon vanilla, beating until fluffy. If frosting is too thick add a tablespoon of milk, too thin add more powdered sugar. Taste and adjust.

7. Optional simple syrup: stir 1/4 cup pineapple juice with 2 tablespoons granulated sugar until dissolved; brush a little onto cake layers to keep them extra moist. Don’t soak them, just a light swipe.

8. If you like toasted coconut, spread 1 cup sweetened shredded coconut on a baking sheet and toast in a 350 F oven 4 to 6 minutes, stirring once, until golden. Watch it closely so it doesn’t burn.

9. Assemble the cake: level layers if needed. Place one layer on a board, brush with simple syrup if using, spread half the pineapple filling over it, then a thin layer of frosting to lock crumbs in. Top with second layer, press lightly. Frost top and sides with remaining frosting. Spoon any leftover pineapple into center or on top.

10. Press toasted or untoasted shredded coconut onto the sides and top if desired. Chill the cake 30 minutes to set the frosting before slicing. Store in the fridge up to 4 days. Enjoy, but bring to room temp 20 minutes before serving for best flavor.

Equipment Needed

1. Oven (preheats to 350 F)
2. Two 9 inch round cake pans or one 9×13 pan, plus parchment paper to line them
3. Large and medium mixing bowls
4. Electric mixer or sturdy whisk and a wooden spoon if you don’t have one
5. Rubber spatula and an offset or metal spatula for frosting
6. Cooling rack and a cake board or plate for assembling
7. Small saucepan and silicone spoon for the pineapple filling
8. Measuring cups, spoons and a sifter or fine mesh sieve for the powdered sugar

FAQ

Moist Tropical Coconut Cake With Pineapple Filling Recipe Substitutions and Variations

• All purpose flour: swap with cake flour 1:1 for a lighter, tender crumb, or use a 1:1 gluten free all purpose blend (make sure it contains xanthan gum) if you need gluten free.
• Sour cream: use full fat Greek yogurt 1:1 for the same tang and texture, or use buttermilk 1:1 if you want a slightly thinner batter (you might need to cut back a touch on the coconut milk).
• Crushed pineapple (canned): swap with fresh crushed pineapple, drained well, 1:1 for brighter flavor, or use canned pineapple tidbits finely chopped if thats what you have.
• Cream cheese (for frosting): use mascarpone 1:1 for a silkier, less tangy frosting, or vegan cream cheese 1:1 to make it dairy free (may need a little extra powdered sugar to firm it up).

Pro Tips

1) Toast the shredded coconut while the cake bakes. Spread it thin so it browns fast and evenly, watch it closely and stir every 90 seconds or so. Toasted coconut adds crunch and a deeper coconut flavor that stops the cake from tasting one-note.

2) Don’t overmix the batter. Fold the wet and dry ingredients just until you don’t see streaks. Overmixing makes the crumb dense and rubbery, especially with sour cream in the batter.

3) Drain the crushed pineapple really well, then press it between paper towels or a clean kitchen towel. Too much extra juice will make the pineapple filling runny and can sog the cake layers, even with cornstarch.

4) Use the optional pineapple simple syrup sparingly, just a light brush. It keeps layers moist without making them collapse. If you’re serving later, assemble the cake and chill so the frosting firms up, then bring to room temp 20 minutes before serving for the best texture and flavor.