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Some cakes don’t just sit on the table, they start conversations. This pineapple coconut dream cake is my go-to when I want that retro, sunny-tropics feeling, but with a little chef-level polish that makes people ask, “What’s your secret?”
You’ll get a moist crumb scented with coconut, pockets of crushed pineapple, and a cream cheese frosting that tastes bright instead of cloying. It’s the kind of layer cake that belongs at summer birthdays, potlucks, and any gathering where dessert is expected to steal the show.
Why You’ll Love This Recipe
Toasty depth, not just sweetness: In my kitchen, browning the butter with a little coconut turns the base flavor nutty and warm, like toasted coconut without the dryness.
Bright finish that wakes everything up: A little lime zest in the cream cheese frosting is the trick that keeps each bite fresh, even with pineapple and coconut playing center stage.
Moist crumb without sogginess: Full-fat coconut milk plus properly drained crushed pineapple gives you that dreamy, tender texture that slices clean and stays plush.
A whisper of spice: Cardamom spice doesn’t shout, it perfumes, and it makes the tropical dessert taste a touch more grown-up.
Ingredients and Substitutions
These ingredients are all about balancing richness and brightness, coconut for body, pineapple for lift, and a silky frosting to tie it together.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cardamom
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup canola or vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup crushed pineapple, drained
- 1 cup full fat coconut milk
Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup full fat coconut milk
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
Toppings:
- 1 cup shredded sweetened coconut, toasted
- Crushed pineapple, well drained
Ingredient Notes & Substitutions
Full fat coconut milk: Stick with canned full-fat coconut milk for the richest, most stable crumb and a frosting that stays creamy. The carton versions tend to be thinner, and the cake can lose that plush “dream” texture.
Crushed pineapple: Drain it like you mean it, then press it in a fine-mesh sieve until hardly any liquid comes out. Too much juice can tip the batter from moist crumb into heavy, soggy layers.
Shredded sweetened coconut, toasted: Sweetened shreds toast beautifully and give you a crisp, fragrant finish on the outside. Unsweetened works too if you prefer less overall sweetness, but it won’t taste quite as dessert-like on the edges.
Cream cheese: Use block-style cream cheese for structure and a frosting that holds its shape. Tub cream cheese often has extra moisture, and that’s where runny frosting starts.
Cardamom spice: If you’re new to cardamom, trust the measurement and don’t add more “just because.” It should smell floral and warm, not take over the coconut.
How to make pineapple coconut dream cake
Prep the pans and dry mix
- Heat the oven to 350°F, then grease and flour two 9-inch round cake pans, or line them with parchment so the layers lift out clean. When the pans are ready, the batter can go straight in without waiting.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt until everything looks evenly blended and airy. This quick whisk helps the cake rise evenly, so you don’t get a dense stripe through the middle.
Cream the base, then build the batter
- In a large bowl, beat the softened butter with the oil and sugar until the mixture looks paler and feels fluffy, almost like a soft spread. You’ll notice it smells sweeter and more buttery once it’s properly creamed.
- Add the eggs one at a time, mixing after each so the batter stays smooth instead of slippery. Stir in the vanilla extract and coconut extract, and let that tropical aroma hit you for a second.
- Add the dry mixture and the coconut milk gradually, alternating as you go, and mix only until you no longer see streaks of flour. Overmixing is the fastest way to lose that tender, yellow-cake-like softness.
- Fold in the crushed pineapple gently, using a spatula and a light hand so the fruit stays evenly scattered. The batter should look thick and creamy, not runny.
Bake and cool the layers
- Divide the batter evenly between the two pans and smooth the tops so they bake level. A quick tap on the counter helps release any big air bubbles.
- Bake for 25 to 30 minutes, until the tops spring back lightly and a toothpick comes out clean. The cakes should smell buttery and toasted, not wet or eggy.
- Let the cakes rest in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. If the layers are even a little warm, the frosting will slide.
Frost, assemble, and finish
- Beat the cream cheese and softened butter until completely smooth, with no lumps hiding. A silky base here is what makes cream cheese frosting feel luxe instead of grainy.
- Mix in the powdered sugar slowly on low speed until it’s fully incorporated and thick. Scrape the bowl once or twice so you don’t end up with sweet pockets.
- Add the coconut milk, vanilla extract, and coconut extract, then beat until the frosting looks light and spreadable. It should hold soft peaks and smell like coconut cream.
- Set one layer on a serving plate, spread a generous blanket of frosting on top, then add the second layer and cover the top and sides. Press the toasted coconut onto the cake for that bakery-style finish, then garnish with well-drained crushed pineapple.
- Chill the cake for at least 30 minutes before slicing, so the cream cheese frosting sets and every slice looks neat. The flavor also tastes brighter once it’s had that short rest.
Secrets for a Perfect Tropical Crumb
The whole “dream” part of this cake comes down to moisture control. Crushed pineapple is wonderful, but it carries extra liquid that can quietly sabotage your layers if you don’t press it dry.
Flour measurement matters more than most home bakers realize, especially with a tender cake like this. A quick look at accurately measuring dry ingredients explains why scooping can over-pack flour.
Another little pro move is watching doneness with more than just a toothpick. When the cake is baked through, it should feel springy in the center and smell deeply fragrant, with no wet batter scent lingering.
Pro Tips & Troubleshooting
Pro Tips
- Toast the coconut in a dry pan over medium-low heat until golden and fragrant, then pull it off immediately so it doesn’t go from perfect to bitter.
- Bring your room temperature eggs, butter, and cream cheese to a similar softness so the batter and frosting blend smoothly without curdling.
- Poke small holes in the cake layers before frosting if you want a subtle “poke cake” effect that pulls pineapple essence into the crumb.
- If you want cleaner layers, chill the cakes briefly before assembly, then the frosting spreads like satin instead of smearing.
Common Mistakes to Avoid
- Skipping a thorough drain on crushed pineapple, because extra juice can make the crumb heavy and the frosting weep.
- Overmixing after the flour goes in, which develops gluten and makes the cake chewier than tender.
- Frosting while the layers are still warm, because cream cheese frosting will melt and slide.
- Ending up with runny frosting by using tub cream cheese, or beating too long once it’s already fluffy.
Serving & Storage
Serving Ideas
For the classic retro look, a few maraschino cherries on top give that old-school potluck charm. If you want it to feel a bit more “vacation,” a scoop of coconut sorbet and a little mint make the tropical dessert pop.
If pineapple and coconut are your favorite duo, the denser crumb of this pina colada cake scratches a similar itch. For a spiced, island-inspired cousin, Hawaiian carrot cake is a fun party alternative.
Storage & Make-Ahead
Because of the cream cheese frosting and fruit, store this cake in an airtight container in the refrigerator. It stays at its best for 3 to 5 days, and honestly, day two is often the sweetest spot.
For make-ahead ease, bake the layers, wrap tightly, and freeze for up to a month. Thaw in the fridge overnight, then frost once the layers feel fully defrosted and cool.
If you’re building a summer dessert table, a lighter option like pineapple fluff dessert balances the richness nicely. I like offering both, one creamy and chilled, one sliceable and celebratory.
Pineapple Coconut Dream Cake
Equipment
- 9-inch round cake pans (2)
- Mixing Bowls
- Electric hand mixer or stand mixer
- Whisk
- Spatula
- Wire cooling rack
- Fine-Mesh Sieve
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cardamom
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup canola or vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup crushed pineapple drained
- 1 cup full fat coconut milk
Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup full fat coconut milk
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
Toppings
- 1 cup shredded sweetened coconut toasted
- Crushed pineapple well drained
Instructions
Prep the pans and dry mix
- Heat the oven to 350°F, then grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cardamom, and salt until the mixture is airy and evenly blended.
Cream the base, then build the batter
- In a large bowl, beat the softened butter with the oil and granulated sugar until the mixture appears pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
- Gradually add the dry flour mixture and the cup of coconut milk, alternating between the two. Mix only until no flour streaks remain to avoid overmixing.
- Gently fold in the drained crushed pineapple with a spatula until evenly distributed throughout the thick batter.
Bake and cool the layers
- Divide the batter evenly between the prepared pans. Tap the pans on the counter to release air bubbles and smooth the tops.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
- Let the cakes rest in their pans for 10 minutes before turning them onto a wire rack to cool completely before frosting.
Frost, assemble, and finish
- To make the frosting, beat the cream cheese and softened butter until completely smooth and free of lumps.
- Slowly mix in the powdered sugar on low speed until fully incorporated and thick, scraping the sides of the bowl as needed.
- Add the 1/4 cup of coconut milk, vanilla extract, and coconut extract. Beat until the frosting is light, fluffy, and holds soft peaks.
- Place one cake layer on a plate and spread a generous amount of frosting on top. Place the second layer on top and frost the entire cake.
- Press toasted coconut into the sides and garnish with additional well-drained pineapple. Chill for at_least 30 minutes before serving.
Notes
Nutrition
Conclusion
This cake is what I bake when I want sunshine on a plate, pineapple, coconut, and that creamy tang from frosting that behaves. The toasted-coconut-butter idea and that bright citrus note are small touches, but they make the whole thing taste intentional.
If you’re feeling playful, lean into the “piña colada” vibe with your garnishes, or keep it classic and let toasted coconut do the talking. Either way, the first clean slice is the moment you’ll know it was worth it.
