Introduction

This coconut cake is a tropical delight, combining moist layers with a luscious pineapple filling and creamy coconut frosting. Perfect for special occasions or whenever you crave a sweet escape, this cake brings bright flavors and rich textures together beautifully.

A slice of layered coconut cake on a white plate with shredded coconut scattered around it on a white marbled surface. The cake has three layers: two light, fluffy white cake layers and a creamy yellow filling in between. The outside is covered with thick white frosting and topped with more shredded coconut. A silver fork is partially inserted into the front of the cake. In the background, a blurred white plate with another cake slice and a soft gray cloth add depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (250g)
1 Tablespoon baking powder (12g)
1 teaspoon salt (6g)
1/2 cup unsalted butter (113g), room temperature
2 cups granulated sugar (400g)
13.5 ounces canned unsweetened coconut milk (400 ml), divided
1 1/2 teaspoons coconut extract (7.5 ml)
5 large egg whites
20 ounce can crushed pineapple (567g)
2/3 cup granulated sugar (134g)
2 Tablespoons cornstarch (16g)
1/2 cup butter (113g), room temperature
8 ounces cream cheese (226g), room temperature
4-5 cups powdered sugar (480g-600g)
1 – 2 Tablespoons leftover coconut milk or regular milk (15-30 ml)
1 cup shredded sweetened coconut (85g)

Instructions

Step 1: Preheat the oven to 350°F. Line the bottom of two 8-inch cake pans with parchment paper and lightly spray the pans’ bottom and sides with cooking spray.
Step 2: In a mixing bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3: Using an electric mixer, beat the butter on medium speed until light and fluffy, about 1 minute. Add the granulated sugar and mix until well combined. Pour in 1 1/4 cups of the canned coconut milk and the coconut extract, mixing thoroughly.
Step 4: Gradually add the dry ingredients to the butter mixture and mix on medium speed for 2 minutes.
Step 5: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter just until incorporated.
Step 6: Divide the batter evenly between the prepared pans. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 5 minutes, then invert onto a cooling rack to cool completely.
Step 7: Once cooled, carefully slice each cake layer in half horizontally using a sharp serrated knife to create four thin cake rounds.
Step 8: For the pineapple filling, combine crushed pineapple, 2/3 cup sugar, and cornstarch in a medium saucepan over medium heat. Stir frequently and cook until thickened and glossy, about 5-8 minutes. Transfer to a container, press plastic wrap on the surface to prevent a skin, and refrigerate until ready to use, up to one week.
Step 9: Make the coconut cream cheese frosting by beating the butter and cream cheese until smooth. Gradually add powdered sugar and a splash of the remaining coconut milk, beating until fluffy, about 3 minutes. Adjust thickness with more milk to thin or powdered sugar to thicken as needed. Stir in shredded coconut, reserving some for decorating.
Step 10: To assemble, place one cake layer on a serving plate and spread half of the pineapple filling on top. Add the second cake layer and spread a layer of frosting. Add the third cake layer, spread the remaining pineapple filling, then top with the last cake layer. Frost the entire cake with the remaining cream cheese frosting and sprinkle with reserved shredded coconut.
Step 11: Refrigerate the assembled cake for at least 4 hours before serving. The flavors develop beautifully after chilling and taste even better the next day.

Tips & Variations

For extra moisture, use full-fat canned coconut milk and ensure the butter and cream cheese are softened to room temperature before mixing.
Swap crushed pineapple with fresh pineapple for a fresher taste, but adjust cooking time for the filling to remove excess liquid.
Add toasted coconut flakes on top for a more intense coconut flavor and a crunchy texture.
If coconut extract is unavailable, vanilla extract can be used as a milder substitute.

Storage

Store the cake covered in the refrigerator for up to 5 days. The frosting and pineapple filling keep the cake moist. Before serving, allow the cake to sit at room temperature for about 20-30 minutes to soften. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A slice of three-layer cake sits on a white plate with shredded white coconut sprinkled around it. The bottom and top layers are light and fluffy white cake, while the two middle layers are creamy and pale yellow, textured with a coconut filling. The cake is covered in thick white frosting, with more shredded coconut on the outside. A silver fork is gently pressing into the cake from the right side. The cake and plate are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Yes, you can substitute regular milk if you prefer, but using coconut milk enhances the tropical coconut flavor that defines this cake.

How do I prevent the cake layers from drying out?

Make sure not to overbake the cakes; check for doneness a few minutes before the minimum bake time. Also, frosting and pineapple filling help keep the layers moist when assembled.