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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
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Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 651kcal

Ingredients
 

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

Instructions

  • 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.

Notes

  • 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

Nutrition

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
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