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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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4.5 33
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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 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.

Reviews for Pineapple Coconut Cake

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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!"

Reviewed Jun. 23, 2015

"I made this for Easter this year, and will make it again today for a family members birthday per request. I too have to say that this cake is not an easy one to make and took me more than just one hour and five minutes to make. I made this cake for the first time at my mothers house, a former baker, she told me to poke each layer of the cake with a fork several times so the cake would absorb the pinapple juice better. It worked like a charm, my cake was moist and spongy. Also definitely double up on the pinapple for the juice that is poured on the cake and the chunks that go in the mouse. That's what I did, best tasting cake I have ever made!"

Reviewed Apr. 16, 2015

"This cake is a favorite for my husbands birthday. It's his request for the past few years now. It's definitely not an easy recipe and caused me great anxiety the first time I made it. There is a lot of folding and you must have a delicate hand as I have now learned in my pastry baking (the hard way of course). I agree with other postings that the pineapple juice in the cake does not add flavor at all. Overall, a delicious, light cake."

Reviewed Apr. 6, 2015

"I made this cake yesterday for our Easter dinner and it was a huge hit. Just like the previous reviewer, this is quite labor intensive and I was very slow and deliberate reading the directions step-by-step. I made everything the night before and chilled the mousse, then cut and put all the layers together the next morning. I have never made a four layer cake before and it was a little intimidating, but there was hardly any left after the first piece was cut. I agree, do NOT cut down on the mousse! I was very generous in between the layers and on top and I still have some left, but I just bought a graham cracker crust and am going to fill that with the rest.........I have a another whole pie! The key to success with this recipe, I think, is to use all fresh ingredients and take your time with the measurements and remember to be precise with the dry ingredients. This cake will not rise high like other cakes because of the whipped egg whites, so do not overbake thinking it will."

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