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

Pineapple Coconut Cake Recipe

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4.5 36 35
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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 large 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: 899 calories, 62g fat (42g saturated fat), 248mg cholesterol, 388mg sodium, 78g carbohydrate (56g sugars, 3g fiber), 10g 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

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Reviewed Apr. 23, 2016

"Hotstrawberry!! What?! This cake is amazing, I've done it 3 times for family events and its best yet. Light sponge (like trifle fingers), yummy flavour like holidays and show stopper when all decorated. I've used passoa (passion fruit liquor) to soak the layers and that works brill too. Hint though refrigerate the cream cheese frosting really well and it holds up better"

Reviewed Dec. 26, 2015

"I don't see how any of you had success with this recipe. There are several problems. The first part of the batter was a thick, gummy blob that wouldn't pour. It had the consistency of bread dough. Once I got the egg whites and sugar whipped up, folding it into the battr was not happening because the flour batter was just a lump in the middle of the bowl. I had to stir it with such force, it defeated the whole purpose of folding in egg whites. After all I had to do, I figured I'd cook it up, but forget using two pans, there wasn't enough batter. I poured it all into one. It was heavy, dense and pound cakey. My final issue, the mousse ingredients don't list pineapple, but the instructions indicate pineapple. How much? Do I just guess? Do I use the whole can? Terrible recipe."

Reviewed Dec. 2, 2015

"I love this cake!!! Every holiday My family looks forward to the coconut, pineapple cake. This year for Thanksgiving I made three , one for the family and the other two for friends. The presentation of this cake dominates all other deserts.

It looks and taste phomeninal ."

Reviewed Oct. 15, 2015

"We received a stand mixer for our engagement party. I found this recipe, tried it and loved it!!! I made another one for work, everyone raved about it, even a self proclaimed non-cake person. We gave this recipe to our baker to make for our wedding. She used the mousse between layers but a simple buttercream for the outer layer as it held better and had the look we wanted for our wedding. Delicious! Still the number one requested cake to bake. I am baking one right now for my husband's birthday. Unless you want a lot of icing/mousse... I cut mine in HALF from the recipe. Still plenty! If you like coconut to pineapple, go for it!"

Reviewed Sep. 10, 2015

"This is the best cake ever. I made this cake for Christmas 2014, and again this year for labor day 2015 pre request. The prep time is very timely more than 45 mins., but well worth it. I changed the cake up a little bit this time. In the middle of one of my layers I put pineapple jam this took the cake to another level. ENJOY!"

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