Pineapple Coconut Cake — Full Recipe

‍ Instructions

In a medium bowl, whisk together the flour, cornstarch (if using), baking powder, and salt. Set aside.

In a large mixing bowl (or stand mixer), beat the softened butter, oil, and sugar together on medium-high speed — about 2–3 minutes — until light and fluffy. This helps create a tender, airy crumb. cakesbymk.com+1

Add eggs one at a time, mixing until each is fully incorporated before adding the next.
Stir in vanilla extract and coconut extract.

With mixer on low, add half the dry flour mixture from step 2, then all the coconut milk, then the remaining flour mixture. Mix until just combined. Avoid over-mixing to keep the cake light. cakesbymk.com+1

Gently fold in the drained crushed pineapple and shredded coconut until evenly distributed.

Divide batter evenly between prepared pans, smoothing the tops.
Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. cakesbymk.com+1
Remove from oven and let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

In a clean bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, then vanilla, salt, and enough coconut milk (or pineapple juice) to reach a spreadable frosting consistency.

Once cake layers are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting (or some pineapple filling + frosting) on top.
Place second layer over it. Spread frosting over top and sides of cake.
Press shredded coconut onto the sides/top if desired, and garnish with pineapple chunks or coconut flakes.

For best texture and flavor, chill the cake for at least 1 hour (so frosting sets and flavors meld).
Slice and serve. Store leftovers covered in the refrigerator — especially because of the cream cheese frosting.

Use cake flour if possible — it gives a softer, more tender crumb. If not available, the all-purpose + cornstarch combo works well. cakesbymk.com+1
Don’t skip draining the pineapple — excess juice can make the cake soggy or dense.
Want more tropical flavor? Add a teaspoon of coconut extract or a little lime zest to the batter or frosting.
Make it lighter: Use crushed pineapple + shredded coconut only in half the amount — still tasty but slightly less heavy.
Pineapple‑free version: Omit pineapple; you’ll still get a delicious Coconut Cake.
Loaf or one‑pan version: This batter works well in a loaf pan (or 9×13) — adjust baking time accordingly (around 50–65 min for a loaf). Martha Stewart+1

Moisture from coconut milk + crushed pineapple + oil keeps the cake soft and lush. cakesbymk.com+1
Shredded coconut adds subtle chew and nutty flavor — perfect match for pineapple. Grandbaby Cakes+1
Cream cheese frosting balances the cake’s sweetness with a light tang, and coconut flakes on the outside add texture and visual appeal. Grandbaby Cakes+1

Summer gatherings, BBQs, outdoor parties — the tropical flavors shine in warm weather
Birthday celebrations or special occasions — its look and taste make a statement
Afternoon tea or brunch — pairs beautifully with coconut‑ or fruit‑infused drinks
Holiday meals — bring a bit of tropical sunshine to the table