There’s a certain joy that comes from baking, especially when it feels like a mini getaway to a tropical paradise. As soon as I cracked open a can of coconut milk and caught that sweet, nutty aroma, I knew I was about to create something truly delightful. This Fluffy Coconut Cake with Pineapple Curd and Cream Cheese Frosting is my go-to dessert for brightening any occasion.

With its soft and airy texture, paired with the vibrant tang of pineapple, each bite is a sunny embrace that instantly transports you to a beach-side escape. Imagine a warm day, laughter ringing through the air, and this luscious cake sitting center stage, topped with a creamy frosting and sprinkled with toasted coconut flakes. Whether it’s a summer barbecue or a cozy family gathering, this cake is bound to impress and satisfy any fast-food-fatigue with its homemade charm.

Join me in this culinary adventure and let’s whip up a dessert that’s as attractive as it is delicious!

Why is this Pineapple Coconut Cake special?

Bright, Tropical Flair: This Pineapple Coconut Cake adds a splash of sunshine to your dessert table, making it perfect for any celebration.
Melt-in-your-mouth texture: The fluffy cake, layered with creamy pineapple curd, creates a heavenly bite that’s irresistible.
Effortless Elegance: Impress your guests with minimal fuss; this cake looks as stunning as it tastes!
Perfect for Any Occasion: From casual get-togethers to special gatherings, this treat fits right in, leaving everyone asking for seconds.
Quick and Easy: With straightforward steps, you can whip this delight up in no time—ideal for busy bakers!
Feel free to explore additional tips to take your baking to the next level!

Pineapple Coconut Cake Ingredients

• Discover the delightful components that make this Pineapple Coconut Cake so irresistible!

For the Cake

Cooking Spray – Prevents sticking; consider using parchment paper for easier removal.
All-Purpose Flour (3 cups) – Provides structure; avoid substitutions unless necessary for gluten-free options.
Granulated Sugar (1 ½ cups) – Sweetens the cake; brown sugar can be used for a richer flavor.
Cornstarch (3 Tbsp) – Lightens the cake texture; no substitutes needed for the intended fluffiness.
Baking Powder (1 Tbsp) – Acts as a leavening agent; always check for freshness to ensure rise.
Kosher Salt (1 tsp) – Balances sweetness; sea salt works as a suitable alternative.
Canned full-fat Coconut Milk (1 cup) – Infuses flavor and moisture; can swap with coconut cream for a richer taste.
Vegetable Oil (¾ cup) – Keeps the cake moist; melted coconut oil adds flavorful depth.
Large Eggs (4) – Provide structure and moisture; egg whites yield a lighter cake but may alter results.
Pure Vanilla Extract (1 tsp) – Enhances flavor; no substitutes recommended for authenticity.

For the Pineapple Curd

Egg Yolks (4) – Enrich the curd and are crucial for texture; don’t skip for optimal results.
Granulated Sugar (¾ cup) – Sweetens the curd; adjust to taste, especially if using sweetened pineapple juice.
Pineapple Juice (½ cup) – Adds tangy flavor; lemon or lime juice can be used for a different kick.
Butter (4 Tbsp) – Gives richness; substitute with coconut oil for a dairy-free option.

For the Frosting

Cream Cheese (8 oz, softened) – Forms the base of the frosting; low-fat versions can be used for a lighter alternative.
Butter (½ cup, softened) – Adds creaminess; stick with traditional butter for best flavor.
Powdered Sugar (3 cups) – Sweetens the frosting; adjust based on your sweetness preference.

For Decoration

Coconut Flakes (1 cup) – Adds texture and flavor; choose unsweetened for balanced sweetness.

How to Make Pineapple Coconut Cake

Prep Your Workspace: Preheat your oven to 350°F (175°C). Spray your cake pans with cooking spray and line them with parchment paper to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cornstarch, baking powder, and kosher salt until well blended. This ensures a light and fluffy cake.
Mix Wet Ingredients: In a separate bowl, whisk together the canned coconut milk, vegetable oil, large eggs, and pure vanilla extract until perfectly combined. The mixture should be smooth and slightly frothy.
Combine Batter: Gradually fold the wet mixture into the dry ingredients, stirring gently until the batter is smooth and lump-free. Take care not to over-mix, as this could make the cake dense.
Bake: Pour the batter evenly into your prepared pans and bake for approximately 30-35 minutes. A toothpick inserted into the center should come out clean when the cake is done.
Make Pineapple Curd: While the cake is baking, whisk together the egg yolks, granulated sugar, pineapple juice, and butter in a saucepan over low heat. Stir continuously until thickened, then strain to remove any curdled bits for a silky curd.
Prepare Frosting: In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add in the powdered sugar and vanilla, mixing until smooth and fluffy.
Assemble the Cake: Once the cake layers are completely cooled, spread a generous amount of pineapple curd between the layers. Frost the top and sides with the cream cheese frosting and finish by topping with coconut flakes for a beautiful presentation.

Optional: Garnish with fresh pineapple slices or mint leaves for a refreshing touch.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Pineapple Coconut Cake

Room Temperature: Keep the cake at room temperature for up to 1 day, covered loosely with foil or plastic wrap to maintain freshness.

Fridge: Store the cake in an airtight container in the refrigerator for up to 5 days. This helps maintain the moisture and flavor of the pineapple coconut cake.

Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months without losing its delightful taste.

Reheating: To enjoy leftovers, thaw overnight in the fridge, then bring to room temperature before serving, or warm slices gently in the microwave for a few seconds.

Expert Tips for Pineapple Coconut Cake

Avoid Curdling: Keep a close eye on your pineapple curd while whisking to prevent curdling—the key is constant stirring over low heat.
Balanced Sweetness: For a more balanced sweetness, opt for unsweetened coconut flakes in your cake and frosting. This prevents it from becoming overly sweet.
Cooling is Crucial: Ensure your cake is fully cooled before frosting; applying frosting to a warm cake can cause it to melt and slide off.
Fresh Ingredients: Use fresh baking powder for the best rise in your cake. Test it by adding a spoonful to warm water; it should fizz if it’s active.
Layer Wisely: When assembling your cake, layer the pineapple curd evenly to ensure every bite is bursting with flavor from the Pineapple Coconut Cake.

What to Serve with Fluffy Coconut Cake with Pineapple Curd and Cream Cheese Frosting?

Imagine your guests delighting in the tropical flavors of this cake, each bite a reminder of sun-soaked beaches and carefree days.

Tropical Fruit Salad: A refreshing mix of mango, kiwi, and melon complements the cake’s sweetness and enhances its island vibes.
Coconut Macaroons: These chewy treats mirror the coconut flavor of the cake and give a delightful texture contrast, perfect for a sweet finale.
Berry Compote: A warm berry sauce adds a tart and sweet dimension that beautifully balances the richness of the cream cheese frosting.
Mint Iced Tea: This refreshing beverage offers a cool contrast to the cake’s sweetness, awakening the palate with every sip.
Pineapple Sorbet: Light and fruity, a scoop of this sorbet showcases pineapple’s tropical note, elevating the dessert experience.
Whipped Coconut Cream: A dollop of this light topping echoes the cake’s flavors, enhancing its decadence while keeping each bite airy.

For a truly enchanting dessert table, consider serving the cake alongside a tropical fruit platter, elevating your gathering into a delightful island escape!

Pineapple Coconut Cake Variations

Feel free to get creative and make this Pineapple Coconut Cake truly yours by adding unique twists and substitutions.

Lemon Curd: Replace pineapple curd with lemon curd for a tart, refreshing flavor that brightens up every bite. This swap can create an exciting citrus burst that pairs beautifully with coconut.
Passion Fruit Curd: Opt for passion fruit curd to add exotic tang and sweetness. Its deep flavor complements the coconut beautifully, creating a tropical paradise cake.
Fruit Layering: Add fresh fruit slices, like strawberries or kiwis, between the cake layers for extra texture and sweet surprises. The vibrant colors make for a stunning presentation.
Dairy-Free Version: Use coconut milk and coconut oil instead of regular milk and butter to create a completely dairy-free cake. This keeps the flavors rich and the texture dreamy.
Flavored Frosting: Experiment with flavored cream cheese frosting by adding citrus zest or coconut extract. A touch of lime or orange zest will elevate the frosting and add a zesty contrast.
Nutty Crunch: Incorporate chopped nuts like walnuts or pecans into the batter for added crunch. They bring a delightful texture to the fluffy cake that will keep everyone reaching for more.
Spiced Coconut: Add a pinch of nutmeg or cinnamon to the cake batter for a warm, spicy note that mingles beautifully with coconut’s natural sweetness. A hint of spice adds depth to each bite.
Heat Element: For spice lovers, mix in a finely chopped jalapeño or some crushed red pepper flakes into the pineapple curd. The heat will surprise your taste buds and create a comforting balance of flavors.

Feel free to mix and match these suggestions to create a personalized version that sings with your style!

Make Ahead Options

These Pineapple Coconut Cake components are perfect for meal prep, saving you valuable time on busy days. You can bake the cake layers up to 3 days in advance; simply let them cool completely, wrap them well in plastic wrap, and refrigerate. The pineapple curd can also be made ahead—prepare it and refrigerate it in an airtight container for up to 5 days, ensuring you stir it before using to restore its smooth texture. When you’re ready to serve, frost the cooled cake layers with the cream cheese frosting and top with freshly toasted coconut flakes for a stunning finish. This way, you’ll have a delightful homemade dessert with minimal fuss!

Pineapple Coconut Cake Recipe FAQs

How do I know if my ingredients are ripe or fresh enough?
Absolutely! For the best flavor, look for canned coconut milk that has a creamy consistency and does not have any separation. When selecting eggs, choose ones that are at the proper temperature in your fridge, ideally not past their expiration date. Always check your baking powder for freshness by adding a teaspoon to warm water; it should fizz actively.

How should I store leftover Pineapple Coconut Cake?
To keep your delicious creation fresh, store it in an airtight container in the refrigerator for up to 5 days. Ensure it’s covered with foil or plastic wrap for optimal moisture retention, which is key for that fluffy texture. I often slice the cake and layer between parchment paper if I need to stack them, keeping it easy to serve later.

Can I freeze my Pineapple Coconut Cake?
Absolutely! To freeze the cake, wrap individual slices or the whole cake tightly in plastic wrap, sealing it thoroughly to prevent air and moisture from entering. Then, wrap in aluminum foil for added protection. Your cake can stay deliciously preserved in the freezer for up to 3 months! For the best results, thaw it overnight in the refrigerator before serving.

What should I do if my pineapple curd doesn’t thicken?
Don’t worry! If your Pineapple Curd isn’t thickening, it may be due to the temperature being too low or not whisking consistently. I’d recommend keeping the heat low and stirring constantly until it reaches a thick custard-like consistency, usually around 10-15 minutes. If it still seems runny, let it cool slightly and refrigerate it. The chilling process can also help it set more firmly.

Is this Pineapple Coconut Cake safe for people with allergies?
Great question! This cake contains common allergens such as eggs and dairy. To make it dairy-free, consider substituting the butter and cream cheese with coconut oil and dairy-free cream cheese. Also, always check for gluten-free flour if someone in your home has gluten sensitivities. I recommend communicating clearly with guests about ingredients to ensure everyone enjoys this treat safely!

Can I substitute the pineapple juice?
Yes, you can! If you’re looking for a twist or don’t have any pineapple juice on hand, feel free to use an equal amount of lemon or lime juice—not only will they provide a refreshing acidity, but they’ll give your cake a unique flavor. Just remember to adjust the sugar in the curd if you’re using significantly sweeter juices.