Pineapple Coconut Cake

This post may contain affiliate links.

This Pineapple Coconut Cake is loaded with fresh pineapple and covered in a super fluffy whipped coconut frosting. It’ll take you right to the tropics!

This Pineapple Coconut cake i loaded with fresh pineapple and tastes like a giant pina colada!

There is no rage quite as irrational as that of a mother towards the object, person, or pet who threatens to wake her napping baby. I am normally the friendliest of friendly persons, but if you knock loudly on the door and yell “UPS” while my baby is sleeping, I will shoot all the eye daggers at you when I open the door.

The other day, while I was attempting to make this Pineapple Coconut Cake, one of our fire alarms started beeping loudly. Then our security system thought it would be hilarious to join in the fun and began harmonizing with its own obnoxious chime.

So there I was, attempting to quietly drag ladders up and down the stairs and rip apart alarm systems just for one blessed hour of quiet time. I’m only slightly embarrassed to admit I almost went at one of them with a hammer.

Nap time is a precious commodity these days, especially when it comes to baking and photographing recipes for the blog. Luckily, Patrick must’ve known how crazy I felt that day, because I managed to disarm all the beeping devices and whip up this glorious Pineapple Coconut Cake before he woke up. (Cue the Hallelujah chorus!)

Fresh pineapple gives this Pineapple Coconut Cake so much tropical flavor and the fluffy coconut frosting is divine!

We’re just getting back from a week of beaches and sunshine, and this bright, tropical cake is the only thing easing the pain. The cake itself is packed full of fresh, sweet pineapple chunks in a classic butter cake batter. I added a little bit of Amoretti’s Coconut Cream Extract to the batter, and it made the whole thing taste like a giant piña colada. Yes, please!

A lot of coconut extracts I have tried have a very fake, alcohol-y taste, but this one delivers real creamy coconut flavor. It’s very concentrated so a little goes a long way, but if you love coconut, you need this extract in your collection!

Pineapple Coconut Cake recipe

Now let’s talk about this frosting. I didn’t want something too sweet or heavy, so I went for a classic whipped cream frosting with just a little bit of cream cheese added for tang and stability.

It is SO. GOOD. Light, fluffy, just a little sweet, and loaded with coconut flavor. I would sleep on a bed of this frosting if I could. Instead, I piled it high on the sides and all around the cake then covered it with extra toasted coconut for color and texture.

This Pineapple Coconut Cake is packed with fresh pineapple and piled high with a dreamy, fluffy whipped coconut frosting.

I don’t need to tell you just how lovely this would be on your Easter table. It’s bright, fresh, and springy with so much tropical flavor. Another bonus? You can definitely make this cake ahead of time and refrigerate it overnight. In fact, I found the pineapple flavor was even more concentrated the second day. So take whatever scraps of time you can muster to make this beautiful cake. It’ll be free time well spent.

This Pineapple Coconut cake i loaded with fresh pineapple and tastes like a giant pina colada!

Pineapple Coconut Cake

This Pineapple Coconut Cake is loaded with fresh pineapple and covered in a super fluffy whipped coconut frosting. It'll take you right to the tropics!
4.2 from 11 votes
Print Pin
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 651kcal


For the cake:

  • 1 cup butter, melted (2 sticks )
  • 3 cups finely diced fresh pineapple
  • 1 1/3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 3/4 cups sugar
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons Amoretti pure coconut creme extract

For the frosting:

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 8 ounce cream cheese
  • 1/4 cup powdered sugar
  • 1 1/2 cups sweetened shredded coconut (divided)
  • 1/2 teaspoon Amoretti pure coconut creme extract


  • Preheat the oven to 350 degrees. Grease 2 9 inch round cake pans and line with parchment paper.
  • Pour four Tablespoons (1/4 cup) of the butter into a frying pan. Add the fresh pineapple and cook over medium heat, stirring occasionally, for about 10 minutes. Remove from heat.
  • Meanwhile, in a small mixing bowl, sift together the flour, baking powder, and salt. In the bowl of an electric mixer, beat the eggs until smooth and lighter in color. Add the remaining butter, sugar, vanilla, and coconut extract and beat until smooth. Stir in the flour and pineapple along with any juices and butter in the pan. Stir gently to combine.
  • Divide the batter evenly between the two pans and smooth the top. Bake for 30-35 minutes until cake is browned and toothpick inserted in the center comes out clean. Allow to cool for 5-10 minutes, then run a knife along the edge and invert the cake onto a wire rack to cool completely.

To make the frosting:

  • Place the heavy whipping cream in the bowl of an electric mixer fitted with the whisk attachment. Whisk the cream on high speed until it begins to thicken. Add the cup of powdered sugar and beat until stiff peaks form. In another bowl, beat together the cream cheese and 1/4 cup powdered sugar until smooth and fluffy. Beat in 1 cup shredded coconut. Gently fold in the whipped cream. Refrigerate for at least one hour.

To assemble the cakes:

  • Layer the cakes with a generous amount of frosting between them. Frost the top. If desired, leave the cake naked, or, to better hold in moisture, frost the sides as well. The cake can be refrigerated overnight and served the following day. If desired, toast the remaining 1/2 cup of shredded coconut using one of the methods found in this How to Toast Coconut post.


  • You can definitely make this cake ahead of time and refrigerate it overnight. In fact, I found the pineapple flavor was even more concentrated the second day.
Course Cake, Cupcakes & Frosting
Cuisine American
Keyword pineapple coconut cake


Calories: 651kcal | Carbohydrates: 65g | Protein: 6g | Fat: 42g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 472mg | Potassium: 188mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1413IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 1mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!

This post is sponsored by the great folks at Amoretti. If you’d like to learn more about Amoretti’s Premium Syrups, follow them on TwitterInstagramFacebook and YouTube. As always, all opinions are my own.


    1. The individual baked cake layers can definitely be frozen for later use, but I’ve never tried freezing the assembled, frosted cake. To freeze the cake layers, double wrap them in saran wrap then foil. They should keep for at least 3 months.

  1. Shhh. . . but we took the battery out of our fire alarm because I couldn’t deal with it going off all the time. Nothing was burning yet it would beep. No babies but I still don’t want to hear it go off. This cake, Courtney! It’s amazing, I love these pictures and now only if I had a slice!

  2. I totally know what you mean about coconut extracts having a weird fake taste. I’ll have to try the Amoretti version.

    This cake looks so moist and delicious!

  3. Oh my gosh, YES! All of the smoke detectors and the security system, and I swear, even the freaking doorbell are inter-connected in this house. When one goes off, they all start singing along, and it’s enough to make me go mad. And there’s no sleeping baby here, even. And seriously, some of them – I disarm them by taking out the battery and they STILL make noise. I mean, what?!?

    Pass me a slice of this cake, sister.

  4. I’m a huge fan of layer cakes. I haven’t tried a pineapple coconut cake yet – can’t wait to try this!

  5. I am making this for sure…love pineapple love coconut. Usually do a yellow cake and cover it whipped frosting and coconut so good

4.19 from 11 votes (11 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.