Pineapple Coconut Cake

Adapted from reader-favorite white cake, this pineapple coconut cake is supremely moist and pillow soft with extra coconut packed in each bite. Homemade pineapple curd adds another layer of sweet tropical flavor inside the cake. The cake is made with canned coconut milk, shredded coconut, pineapple juice, and pineapple chunks, a delightful combination promising big flavor.

This Pineapple Coconut Cake Features:

1. Supremely moist and ultra-fluffy pineapple coconut cake with flakes/shreds of coconut and sweet chunks of pineapple
2. Homemade pineapple curd filling
3. Smooth & luscious cream cheese frosting
4. Flaky coconut around the exterior

Plus, there are a few other ways to make this cake including as a sheet cake, 2 layer cake, cupcakes, etc. See details above the recipe. However you bake or serve it, this pineapple coconut cake would be wonderful for Easter dessert or any spring or summer celebration!

Pineapple Coconut Cake

Description

This pineapple coconut cake includes pineapple chunks, coconut, and coconut milk, plus homemade pineapple curd and cream cheese frosting. Each bite is packed with a moist texture and irresistible flavor. Review the recipe notes before beginning. To save time, feel free to make the pineapple curd first. It must cool completely before you use it in the cake’s assembly.

Ingredients

Cake

• 2 and 1/2 cups (285g) cake flour (spoon & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (300g) granulated sugar
• 4 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 3/4 cup (180ml) canned coconut milk, at room temperature*
• 2 Tablespoons (30ml) pineapple juice (canned or fresh)
• 1 cup (80g) sweetened shredded coconut
• 1 cup (225g) pineapple chunks (canned and drained or use fresh), plus extra for garnish

Pineapple Curd

• 1 large egg
• 2 large egg yolks
• 1/3 cup (65g) granulated sugar
• 1 and 1/2 teaspoons cornstarch
• 1/3 cup (80ml) canned pineapple juice (must be canned)
• 1/8 teaspoon salt
• 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature and cut into 4 pieces

Frosting

• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
• 2 Tablespoons canned coconut milk or pineapple juice (your choice)
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• optional for garnish: fresh or canned pineapple chunks and/or 1 cup (80g) sweetened shredded coconut