Coconut Cream Cake Bliss

Featured in Reliable Dessert Recipes.

This coconut cream cake is a tropical delight, combining moist layers of coconut cake with a luscious pineapple jam filling. The cake is topped with a creamy coconut frosting and sprinkled with toasted shredded coconut, adding texture and flavor to every bite. Perfect for special occasions or as a showstopping dessert.

Chef Zaho
Updated on Tue, 22 Apr 2025 22:18:34 GMT
A slice of cake with coconut on top. Pin it
A slice of cake with coconut on top. | alicesrecipes.com

This tropical coconut cream cake with pineapple jam filling brings paradise to your dessert table. The combination of rich coconut flavor and sweet tangy pineapple creates an irresistible treat that looks as gorgeous as it tastes. Perfect for special occasions or whenever you need a taste of the tropics.

I first made this cake for my mother's birthday years ago and it has become our family's most requested celebration cake. The way the coconut and pineapple flavors complement each other always reminds me of our favorite Hawaiian vacation.

Ingredients

  • Unsalted butter: creates a tender crumb and rich flavor base for both cake and frosting
  • Granulated sugar: provides just the right level of sweetness without overpowering the tropical notes
  • Coconut milk: adds authentic flavor and moisture that regular milk simply cannot match
  • Coconut extract: intensifies the tropical flavor make sure to use pure extract for best results
  • Shredded coconut: gives wonderful texture use unsweetened for best control over sweetness
  • Pineapple jam: brings bright tropical acidity look for a quality brand with real fruit pieces
  • Crushed pineapple: adds texture to the filling drain thoroughly to prevent soggy cake layers
  • Vanilla extract: balances and enhances all the tropical flavors pure is worth the investment
  • Powdered sugar: creates silky smooth frosting sift it first to avoid lumps

Step-by-Step Instructions

Prepare the Oven and Pans:
Preheat your oven to 350°F and prepare three 9inch cake pans with butter and flour or baking spray. Proper pan preparation ensures your cakes will release cleanly after baking. Take extra time to ensure the corners are well greased.
Cream the Base:
Beat the softened butter and sugar together for a full 4 minutes until the mixture becomes noticeably lighter in both color and texture. This crucial step incorporates air that helps your cake rise properly during baking.
Add the Eggs and Flavoring:
Add eggs one at a time allowing each to fully incorporate before adding the next. This prevents the batter from breaking or curdling. Follow with vanilla and coconut extracts stirring just until combined to distribute the flavors evenly.
Combine Dry and Wet Ingredients:
Alternate adding the flour mixture and coconut milk starting and ending with flour. Mix on low speed just until combined after each addition. Overmixing at this stage will develop gluten and create a tough cake.
Fold in Coconut:
Use a gentle hand to fold the shredded coconut into the batter with a spatula. This preserves the air you incorporated earlier while ensuring even distribution of coconut throughout the cake.
Bake with Care:
Divide the batter evenly between pans for uniform layers. Bake until a toothpick comes out clean but be careful not to overbake as this will dry out your cake. The edges should just begin to pull away from the sides of the pan.
Create the Filling:
Mix the pineapple jam and crushed pineapple until well combined. This simple step adds texture and intensifies the pineapple flavor creating a perfect contrast to the coconut cake.
Prepare the Frosting:
Beat the butter until light and fluffy before gradually adding powdered sugar and coconut milk. Continue beating for at least 3 minutes for the silkiest texture. The frosting should hold soft peaks but still spread easily.
Assemble with Precision:
Layer cake and filling carefully spreading the pineapple mixture to within a quarter inch of the edge to prevent it from oozing out. Press gently on each layer to ensure stability without squishing the filling.
Frost and Decorate:
Apply a thin crumb coat first then refrigerate for 15 minutes before the final frosting layer. Press toasted coconut onto the sides and top while the frosting is still soft for the best adhesion and a professional finish.
A cake with a white frosting and coconut on top. Pin it
A cake with a white frosting and coconut on top. | alicesrecipes.com

The contrast between the sweet coconut cake and the tangy pineapple filling is what makes this recipe truly special. My grandmother always said good baking is about balance and this cake proves her right. The first time I served this at a family gathering my uncle who claimed to dislike coconut asked for seconds and the recipe.

Make Ahead Options

This coconut cream cake works beautifully as a make ahead dessert. You can bake the cake layers up to two days in advance and store them tightly wrapped at room temperature. The pineapple filling can be prepared up to three days ahead and refrigerated in an airtight container. For maximum convenience assemble the entire cake the day before serving to allow the flavors to develop overnight in the refrigerator. Just bring it to room temperature about an hour before serving for the best texture and flavor.

Storage Tips

Properly storing this cake maintains its moisture and extends its delicious life. For short term storage cover the cake with a cake dome or large bowl to protect it from air while keeping it at room temperature for up to three days. For longer storage refrigerate in an airtight container. The high fat content from butter and coconut will cause the cake to firm up when cold so always allow at least 30 minutes at room temperature before serving refrigerated cake. Slices can also be individually wrapped and frozen for up to three months just thaw overnight in the refrigerator.

Flavor Variations

While the classic version of this cake is stunning there are several delicious variations worth trying. For a boozy twist add 2 tablespoons of dark rum to both the cake batter and frosting. Mango preserves make an excellent alternative to pineapple jam for a different tropical profile. For a lighter version substitute some of the butter in the frosting with cream cheese creating a tangier frosting that balances the sweet cake. During summer months consider adding a layer of fresh sliced pineapple to the filling for extra freshness and texture.

Serving Suggestions

This showstopper dessert deserves a thoughtful presentation. Serve slices with a small scoop of coconut or vanilla ice cream on the side for an extra special touch. A light dusting of powdered sugar just before serving adds elegant contrast to the toasted coconut. For a tropical themed party serve alongside fresh fruit skewers and coconut rum cocktails. Coffee particularly dark roasts complements the sweet tropical flavors beautifully making this cake an excellent choice for afternoon gatherings.

A slice of cake with coconut on top. Pin it
A slice of cake with coconut on top. | alicesrecipes.com

Frequently Asked Questions

→ How do I ensure the cake layers are moist?

Use room temperature ingredients and avoid over-mixing the batter. Coconut milk adds moisture and richness to the cake.

→ Can I use canned pineapple for the filling?

Yes, you can use canned crushed pineapple, but ensure it is well-drained to prevent sogginess in the filling.

→ What’s the best way to toast shredded coconut?

Spread the coconut in an even layer on a baking sheet and bake at 325°F for 5-10 minutes, stirring occasionally, until golden brown.

→ Can I prepare the cake in advance?

Yes, you can bake the cake layers and prepare the filling and frosting in advance. Assemble the cake on the day of serving for best freshness.

→ Can I substitute coconut milk with another ingredient?

For a similar flavor, you can use a mix of regular milk and coconut extract, but the richness might vary slightly.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

Coconut Cream Cake Delight

Moist coconut cake with pineapple jam and creamy frosting, topped with toasted coconut.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes
By: Fati Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ For the Cake

01 1 cup unsalted butter, softened
02 2 cups granulated sugar
03 4 large eggs
04 1 teaspoon vanilla extract
05 1 teaspoon coconut extract
06 3 cups all-purpose flour
07 1 tablespoon baking powder
08 1/2 teaspoon salt
09 1 cup coconut milk
10 1 cup shredded coconut

→ For the Pineapple Jam Filling

11 1 cup pineapple jam
12 1/2 cup crushed pineapple, drained

→ For the Frosting

13 1 cup unsalted butter, softened
14 4 cups powdered sugar
15 1/4 cup coconut milk
16 1 teaspoon vanilla extract
17 1 cup shredded coconut, toasted

Instructions

Step 01

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Step 02

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.

Step 03

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Gently fold in the shredded coconut until evenly distributed.

Step 04

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 05

In a small bowl, combine the pineapple jam and crushed pineapple. Mix well and set aside.

Step 06

Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut milk, and beat until smooth. Stir in the vanilla extract.

Step 07

Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the pineapple jam filling over the top. Add the second layer of cake and repeat the process with the remaining jam filling. Top with the final layer of cake.

Step 08

Frost the top and sides of the cake with the coconut frosting. Sprinkle the toasted shredded coconut over the frosting for decoration.

Tools You'll Need

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Wire racks
  • Three 9-inch round cake pans
  • Small bowl
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains gluten
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350.5
  • Total Fat: 18.4 g
  • Total Carbohydrate: 42.3 g
  • Protein: 4.8 g