This Pineapple Coconut Dream Cake is a tropical delight layered with moist pineapple cake, creamy coconut filling, and a luscious frosting. A perfect dessert for holidays, summer parties, or anytime you crave a slice of paradise. Easy to make, stunning to serve, and packed with flavor.
Pineapple Coconut Dream Cake
If you’re looking for a cake that tastes like a vacation in every bite, the Pineapple Coconut Dream Cake is exactly what you need. This cake combines the sweet tang of pineapple with the nutty, creamy flavor of coconut, creating a dessert that’s both refreshing and indulgent.
Whether you’re planning for Easter, a summer barbecue, or simply want to impress guests at a dinner party, this cake is a showstopper. It’s light, fluffy, and layered with dreamy tropical flavors that transport your taste buds to the islands.
Ingredients
For the Cake:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 cup crushed pineapple (with juice, not drained)
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1 cup coconut milk (or buttermilk for extra richness)
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1 tsp vanilla extract
For the Coconut Filling:
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1 ½ cups shredded sweetened coconut
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1 ½ cups heavy cream
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½ cup powdered sugar
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1 tsp coconut extract
For the Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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4 cups powdered sugar
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2 tbsp pineapple juice
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1 tsp vanilla extract
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Extra shredded coconut (toasted or plain) for garnish
Directions
Step 1: Prepare the Cake Layers
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment).
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large mixing bowl, cream the butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Stir in vanilla.
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Mix in crushed pineapple (with juice) and coconut milk until combined.
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Gradually add the dry ingredients to the wet mixture. Mix until smooth but do not overbeat.
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Divide batter evenly into prepared pans. Bake for 28–32 minutes, or until a toothpick inserted comes out clean.
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Let cakes cool in pans for 10 minutes, then remove and place on a wire rack to cool completely.
Step 2: Make the Coconut Filling
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In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form.
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Fold in shredded coconut and coconut extract. Chill until ready to use.
Step 3: Make the Frosting
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Beat cream cheese and butter together until creamy.
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Gradually add powdered sugar, then mix in pineapple juice and vanilla extract until smooth and fluffy.
Step 4: Assemble the Cake
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Place one cake layer on a serving plate. Spread evenly with coconut filling.
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Top with the second cake layer.
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Frost the entire cake with pineapple cream cheese frosting.
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Garnish with shredded or toasted coconut and extra pineapple tidbits if desired.
Tips for Success
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Use Room Temperature Ingredients
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Make sure your butter, eggs, and cream cheese are at room temperature. This helps create a smooth, well-blended batter and frosting.
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Don’t Drain the Pineapple
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Use the juice from the crushed pineapple—it adds flavor and moisture to the cake layers.
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Measure Flour Correctly
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Spoon flour into the measuring cup and level it off. Too much flour can make the cake dense instead of fluffy.
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Avoid Overmixing
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Mix just until combined after adding the dry ingredients. Overmixing can make the cake tough.
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Use Coconut Milk for Richness
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If possible, use full-fat coconut milk instead of regular milk. It enhances flavor and gives the cake a creamy texture.
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Toast Coconut for Garnish
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Toasting shredded coconut before sprinkling on top adds crunch, flavor, and a gorgeous golden finish.
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Cool Completely Before Frosting
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Never frost a warm cake—wait until layers are fully cooled to avoid melting or sliding.
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Chill for Easy Slicing
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Refrigerate the cake for at least 30 minutes before slicing. This helps set the filling and makes clean cuts easier.
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Layer Evenly
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Use a serrated knife to trim any domed tops on the cake layers so they stack evenly.
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Add a Pineapple Syrup Soak (Optional)
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For extra moisture, brush the cake layers with pineapple juice or a light pineapple syrup before assembling.
Common Mistakes to Avoid
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Draining the Pineapple
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Don’t discard the juice from the crushed pineapple! The liquid is what makes the cake moist and full of flavor.
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Overmixing the Batter
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Stirring too much after adding flour can lead to a dense, rubbery cake. Mix only until combined.
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Using Cold Ingredients
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Cold butter, eggs, or cream cheese will not blend smoothly, leading to lumpy batter or frosting. Always let them come to room temperature.
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Skipping the Cooling Step
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Frosting a warm cake will cause the filling to melt and slide. Patience is key—cool layers completely.
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Forgetting to Level the Cakes
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Uneven layers can make your cake tilt. Trim domed tops for a professional, stable stack.
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Not Toasting the Coconut (Optional but Recommended)
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While untoasted coconut works, toasting adds extra flavor and a crisp, golden finish that elevates presentation.
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Overbaking
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Pineapple cakes can dry out if left too long in the oven. Start checking a few minutes before the suggested time—when a toothpick comes out clean, it’s ready.
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Skipping the Chill Before Serving
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If you slice right away, the filling may ooze. A short chill in the fridge sets everything for clean, neat slices.
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Using Low-Fat Coconut Milk
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Light coconut milk won’t deliver the same richness as full-fat. Stick with the real deal for best results.
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Not Storing Properly
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Leaving the cake uncovered can dry it out. Always cover tightly with plastic wrap or store in an airtight container.
Variations
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Pineapple Upside-Down Dream Cake – Layer caramelized pineapple rings at the bottom before baking for a fun twist.
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Sheet Cake Version – Make this in a 9×13 pan for a more casual, potluck-friendly dessert.
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Pineapple-Coconut Poke Cake – Bake a simple vanilla cake, poke holes in it, pour in pineapple juice, then top with coconut whipped cream.
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Frosting Swap – Use whipped cream frosting instead of cream cheese for a lighter finish.
Serving Suggestions
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Perfect with a cup of iced tea or coffee on a warm afternoon.
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Serve with a scoop of vanilla or coconut ice cream for extra indulgence.
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Add pineapple flowers (dehydrated pineapple slices) for a stunning tropical presentation.
Summary
The Pineapple Coconut Dream Cake is a tropical paradise in cake form. With its moist pineapple-infused layers, creamy coconut filling, and dreamy frosting, this cake is both elegant and comforting. Whether served at a summer party or as a holiday dessert centerpiece, it’s guaranteed to be a crowd-pleaser.
