Dive into a tropical delight with this pineapple coconut cake. Featuring layers of moist cake, tangy pineapple and creamy coconut mousse, this dessert is sure to impress at any gathering. Simple yet indulgent, it's the perfect recipe for both novice bakers and seasoned pros.
Pineapple Coconut Cake
Updated on Sep. 05, 2024
Pineapple coconut cake is a delightful blend of tropical flavors and creamy textures, making it a perfect dessert for any occasion. The combination of pineapple and coconut creates a refreshing and luscious cake that is sure to impress your family and friends. This recipe is straightforward and worth the effort, resulting in a moist and flavorful cake layered with a rich coconut mousse. Whether you’re a seasoned baker or just starting out, this cake will soon be a part of your repertoire.
Ingredients for Pineapple Coconut Cake
- Eggs: The eggs provide structure and richness to the cake. Separating them allows for a lighter texture. For a vegan option, use flax eggs or a commercial egg replacer.
- Crushed pineapple: Pineapple adds a juicy, sweet flavor and moistness to the cake. If you can’t find crushed pineapple, finely chop fresh or canned pineapple chunks.
- All-purpose flour: The foundation of the cake, flour, gives it body and structure. For a gluten-free option, use a gluten-free all-purpose flour blend.
- Baking powder: This leavening helps the cake rise, making it light and fluffy. Ensure that your baking powder is gluten-free if needed.
- Sugar: Sugar, used in both the cake and the meringue, adds sweetness. Use a sugar substitute if you need a cake with a lower glycemic index.
- Butter: Butter adds richness and a tender crumb to the cake. Try vegan butter or margarine for a dairy-free option.
- Coconut extract: This extract intensifies the coconut flavor throughout the cake.
- Vanilla extract: Vanilla adds a warm, sweet aroma and enhances the overall flavor. For a more robust flavor, use pure vanilla bean paste.
Mousse:
- Heavy whipping cream: Used to make the mousse, heavy whipping cream adds a rich, creamy texture. For a dairy-free option, use coconut cream or a nondairy whipping cream.
- Confectioners’ sugar: Confectioners’ sugar sweetens the mousse while maintaining a smooth texture. Powdered coconut sugar will work as a substitute.
- Cream cheese: Cream cheese adds a tangy, creamy element to the mousse. Use plant-based cream cheese for a dairy-free option.
- Sweetened shredded coconut: Shredded coconut provides a chewy texture and enhances the coconut flavor in the mousse and the cake. Unsweetened coconut flakes can be used for a less sweet version.
Directions
Step 1: Prepare the egg whites and pineapple
Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Drain the pineapple, reserving 1 cup of the juice. Preheat your oven to 350°F.
Step 2: Prepare the dry and wet ingredients
In a small bowl, combine the flour and baking powder. In another bowl, beat the egg yolks until slightly thickened. Gradually add 1 cup of sugar, beating it with a hand mixer at high speed until thick and lemon-colored. Beat in the melted butter, coconut extract, vanilla extract, and 1/2 cup of the reserved pineapple juice. Add the dry ingredients to the wet mixture and beat until well blended.
Editor’s Tip:Â When mixing the cake batter, use the paddle attachment on a stand mixer to get a smooth, evenly mixed batter without incorporating too much air.Â
Step 3: Beat the egg whites
With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold the beaten egg whites into the cake batter.
Step 4: Bake the cake
Transfer the batter to two greased and floured 9-inch round baking pans. Bake for 18 to 22 minutes, or until the cake springs back when lightly touched. Cool for 10 minutes before removing it from the pans to wire racks to cool completely.
Step 5: Make the mousse
In a large bowl, beat the whipping cream until it thickens. Add 1 cup of confectioners’ sugar and continue beating until stiff peaks form. In another bowl, beat the cream cheese, crushed pineapple and remaining confectioners’ sugar until blended. Stir in 2 cups of shredded coconut. Fold the whipped cream into the mixture. Cover and chill in the refrigerator for at least an hour.
Step 6: Assemble the cake
Cut each cake horizontally into two layers. Place the bottom sponge layer on a cake plate and drizzle with 2 tablespoons of the reserved pineapple juice. Spread 2 cups of the mousse over the cake layer. Repeat the layers twice more. Top with the remaining cake layer and drizzle with the remaining pineapple juice. Spread the rest of the mousse over the top and sides of the cake. Press the remaining shredded coconut onto the top and sides of the cake. Refrigerate for at least one hour before serving.
Coconut and Pineapple Cake Recipe variations
- Add toasted coconut: Sprinkle toasted coconut on top of the cake for an extra layer of crunch.
- Use different extracts: Substitute almond extract for the coconut extract to give the cake a unique twist.
- Incorporate nuts: Fold chopped macadamia nuts into the mousse for added texture and a nutty flavor.
How to store pineapple coconut cake
Store leftover cake in a resealable container in the refrigerator. This will help the cake keep its moisture and freshness. The cake can be kept for up to 3 days.
Can you freeze pineapple coconut cake?
Yes, you can freeze pineapple coconut cake. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. It will last for up to three months. Thaw in the refrigerator before serving.
Can you make pineapple coconut cake ahead of time?
Yes, you can make pineapple coconut cake ahead of time. Prepare and assemble the cake as directed, then store it in the refrigerator until you’re ready to serve.
Pineapple Coconut Cake Recipe Tips
How do you prevent the cake from sticking to the pan?
Grease and flour the baking pans thoroughly before adding the batter to ensure easy removal of the cakes after baking.
What’s the best way to get stiff peaks when beating egg whites?
The best thing you can do to ensure stiff peaks is to give your mixing bowl and beaters a good clean beforehand to make sure they are free of any grease.
How can you tell if the cake is done?
The cake is done when the top springs back when lightly touched or when a toothpick inserted into the center comes out clean.
Can I put juice in cake?
Yes, you can put juice in cake. Juice can replace some or all of the liquid called for in the recipe, such as water or milk, to enhance the cake’s flavor.
Pineapple Coconut Cake
Prep Time
45 min
Cook Time
20 min
Yield
12 servings
Ingredients
- 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
- MOUSSE:
- 4 cups heavy whipping cream
- 1-1/2 cups confectioners' sugar, divided
- 2 packages (8 ounces each) cream cheese, softened
- 5 cups sweetened shredded coconut, divided
Directions
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.
- 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.
- 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.
- Transfer to 2 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.
- 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.
- Cut each cake horizontally into 2 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 side of cake. Press remaining coconut onto top and side. Refrigerate at least 1 hour before serving.
Nutrition Facts
1 piece: 899 calories, 62g fat (42g saturated fat), 248mg cholesterol, 388mg sodium, 78g carbohydrate (56g sugars, 3g fiber), 10g protein.
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This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. 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
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