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Pineapple Coconut  Cake Recipe
Pineapple Coconut Cake Recipe photo by Taste of Home

Pineapple Coconut Cake Recipe

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This coconut cake is a guaranteed showstopper at any holiday meal. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics.—Monica Kennedy, Johnson City, Tennessee
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES: 12 servings


  • 5 eggs, separated
  • 1 can (20 ounces) crushed pineapple
  • 1-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1-1/4 cups sugar, divided
  • 1/4 cup butter, melted
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 4 cups heavy whipping cream
  • 1-1/2 cups confectioners' sugar, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 5 cups flaked coconut, divided

Nutritional Facts

1 piece equals 899 calories, 62 g fat (42 g saturated fat), 248 mg cholesterol, 388 mg sodium, 78 g carbohydrate, 3 g fiber, 10 g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.
  2. Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended.
  3. Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.
  4. Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely.
  5. In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour.
  6. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving. Yield: 12 servings.
Originally published as Pineapple Coconut Cake in Country Woman December/January 2012, p40

Nutritional Facts

1 piece equals 899 calories, 62 g fat (42 g saturated fat), 248 mg cholesterol, 388 mg sodium, 78 g carbohydrate, 3 g fiber, 10 g protein.

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Reviewed Jan. 21, 2015

"Absolutely delicious. Gave some to our neighbors since it's just my husband and I. They loved it as well. I took others advice and cut the mousse in half. Glad I did, even had some left over with half. I am very generous with any frosting for cakes but still had some left over."

Reviewed Jan. 2, 2015

"I have used this recipe many times , and it is always a hit. If you want to add more of a wow! factor make a rum glaze and use it for every layer. The cake will be gone!!!!"

Reviewed Dec. 30, 2014

"Made this cake for a "ladies luncheon". I cut the mousse in half per other reviewers and had plenty. It was delicious and my guests loved it. Of course I kept it secret that there are 899 calories per slice. OH MY!!!!!!!!!!"

Reviewed Dec. 27, 2014

"Many reviewers have stated they had too much mousse. I was aware of their statement, so I made sure to use plenty between each layer, and then on the top and sides. Also, leaving the finished cake overnight in the frig brings out the pineapple flavor. Beautiful and Scrumptious cake!"

Reviewed Dec. 25, 2014

"The cake was delicious even when unbaked. In fact the batter was heavenly. But somehow it did not rise. It might have been my mistake for using a larger baking pan, but still I hoped it would rise a bit. The mousse somehow was not firm enough and I was really afraid that the texture would not be nice. Eventually it worked ok but still I think I prefer a firmer texture. I agree with the previous comments. I used half of the ingredients for the mousse and still I have a lot of leftover mousse. So even 1/4th of the ingredients would be sufficient for the mousse. On a final note, I think I will try next time using pineapples whole in the cake in addition to adding them in the mousse, since I want the pineapple taste more. But the cake was still a hit. And I got a lot of compliments. I already gave the recipe to five people so far. So thank you."

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