Dreamy Pineapple Coconut Cake Recipe

A truly tropical delight, this Dreamy Pineapple Coconut Cake combines fluffy vanilla layers with luscious pineapple compote and a silky coconut cream. Perfect for summer parties, birthdays, or any occasion that needs a touch of sunshine. This cake delivers the nostalgic flavors of a tropical island with each moist, creamy bite.

Whether you’re a fan of pineapple desserts or a lover of creamy cakes, this tropical dream will quickly become one of your favorites. Cakes like this often gain attention on dessert blogs such as Sally’s Baking Addiction and get featured in baking communities thanks to their comforting flavors and eye-catching presentation. You can also find similar tropical dessert inspiration at Tinsuf.com’s coconut cake collection — an excellent resource for coconut lovers.

Ingredients

For the Cake Batter:

• 4 eggs

• 2 cups granulated sugar

• 1 cup milk

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• 3 tablespoons melted butter

• 2½ cups all-purpose flour

• 1 tablespoon baking powder

For the Pineapple Filling:

• 1 medium pineapple, diced small

• 1 cup sugar

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• ½ cup water

For the Coconut Cream:

• 1 can sweetened condensed milk

• 1 cup coconut milk

• 2 tablespoons cornstarch

• 1 cup whole milk

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• 1 cup shredded coconut (100g)

For Assembly & Decoration:

• Whipped cream or chantilly cream

• Shredded coconut for garnish

• Fresh pineapple chunks for topping

Instructions

1. Prepare the Cake Layers

• Beat the eggs and sugar until light and fluffy.

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• Add milk and melted butter, mixing until fully incorporated.

• Gradually add the flour, then mix in the baking powder gently.

• Pour into a greased and floured cake pan.

• Bake in a preheated oven at 180°C (350°F) for 35 minutes or until a toothpick comes out clean.

2. Make the Pineapple Filling

• In a saucepan, combine pineapple, sugar, and water.

• Simmer over medium heat until the pineapple is tender and the syrup thickens (10–15 minutes).

• Set aside to cool.

3. Create the Coconut Cream

• In another pot, combine sweetened condensed milk, coconut milk, whole milk, and cornstarch.

• Stir constantly over low heat until thickened into a creamy consistency.

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• Turn off heat and stir in shredded coconut.

Assembly

1. Slice the cake horizontally into two or three layers.

2. Spread pineapple filling over the first layer.

3. Add a generous layer of coconut cream on top of the pineapple.

4. Repeat with remaining layers and fillings.

5. Frost the outside with whipped cream or chantilly.

6. Decorate with shredded coconut and pineapple chunks on top.

 Chill Before Serving

• Refrigerate the cake for at least 2 hours to let the flavors blend perfectly.

• This cake tastes even better the next day, making it an excellent make-ahead dessert.

Tips for an Extra-Delicious Cake

• Use ripe, sweet pineapple to enhance the tropical flavor.

• Add a splash of rum or vanilla extract to the coconut cream for a flavor boost.

• For an extra-moist cake, brush each layer with a bit of pineapple syrup before layering the fillings.

 Serving Suggestions

• Serve chilled with a glass of sparkling coconut water or iced coffee.

• Ideal for summer picnics, birthday parties, or even a tropical-themed wedding cake.

• Pair it with a side of mango sorbet for a fruity contrast.

 FAQ

Can I use canned pineapple instead of fresh?
Yes! Make sure to drain it well and reduce the sugar in the filling if your canned pineapple is sweetened.

How long does this cake last in the fridge?
It can last up to 5 days refrigerated in an airtight container.

Can I freeze this cake?
You can freeze the cake layers (without cream or fruit) for up to 2 months. Thaw and assemble with fillings when ready.

 Final Thoughts

The Dreamy Pineapple Coconut Cake is more than just a dessert — it’s a celebration of flavor and tropical indulgence.

With its fluffy sponge, juicy pineapple, and velvety coconut cream, it captures the essence of paradise on a plate.

Whether you’re baking for a special occasion or just to treat yourself, this cake promises to impress with both looks and taste.